12 Mar Ravioli
Ricotta and Herb Ravioli
12 March 2023
PREP TIME: 15 mins - Cook Time: 5 - 6 mins - Serves: 4 - 6
The possibilities are endless with ravioli. Once you have made your own pasta dough, the next joy is to make a filling of your choice, decide upon the cut, shape and size of each ravioli and the sauce to serve it with.
Simplest of all is perhaps a herb and ricotta filling, and then coating the cooked ravioli in either a simple plain butter or butter and sage sauce or a tomato sugo.
This recipe for Ricotta and Herb filling works equally well as a stuffing for cannelloni or zucchini flower blossoms.
500 g Fresh Pasta Dough
1 cup Fresh RIcotta
1 garlic clove - chopped into a paste with a teaspoon of salt
1 tablespoon extra virgin olive oil
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh herbs such as parsley, chives, tarragon, chervil, basil, thyme, marjoram or sage
Freshly ground black pepper
4 tablespoons of melted butter or
500ml of prepared sauce
Freshly grated Parmesan Cheese
Chopping board and kitchen knife
Bowl for mixing the filling
Large pot for cooking the pasta
Slotted spoon or spider
1. Prepare the Mixture
Combine the finely chopped herbs with the fresh ricotta, the minced garlic, extra virgin olive oil, Parmesan cheese and the egg.
Season well with salt and pepper.
2. Prepare the Pasta
Roll out the pasta fairly thin - to about Number 7 on your machine.
Cut the sheets into approx 20 cm lengths.
Dust each sheet of pasta lightly with flour and stack under a tea towel so the don't dry out while you finish preparing the rest of the dough.
3. Add the Filling
Depending upon the size of the ravioli you are making - pipe or spoon 1 tablespoon of the filling along the lower third of the sheet of pasta. Add another line of filling above if you have room.
Keep about 5cm between each blob of filling.
Lightly brush the edges of the pasta and between the filling with water - this will help the 2 layers of pasta stick together.
Cover the sheet with the blobs of filling with another sheet of pasta.
Gently coax all of the air out of the ravioli, pressing the two layers of pasta together with your finger tips.
When the sheet of ravioli has been formed and pressed, use a zigzag rolling cutter or ravioli stamp to cut off the bottom edge and to cut between each pocket of filling.
Sprinkle the base of a sheet pan lightly with flour.
Separate the ravioli and lay them out on the sheet pan , making sure the ravioli are not touching each other or they will stick together.
Cover with a towel and refrigerate until ready to cook.
Keep refrigerated right up to the time of cooking to prevent the filling from seeping through the pasta, which can cause the ravioli to stick to the pan.
Heat the sauce while you cook the ravioli in salted boiling water for 5 - 6 minutes or until the pasta is done.
Drain the ravioli with a slotted spoon and transfer to the sauce, taking care to coat each piece.
5. To Serve
Transfer the sauced ravioli to individual shallow bowls or a serving platter,
Drizzle lightly with more sauce if you wish.
Serve hot with extra grated Parmesan cheese if you wish.
Recipe adapted by Elizabeth Peddey from recipe by Alice Waters, THe Art of Simple Food
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