"Making ricotta isn't as scary as it seems - come with me and I will guide you. At the end, you'll be able to share your Michelin Star style dish and bask in all it's glory... no one needs to know that it takes a few pots, an hour waiting time and you have fresh ricotta at half the price."
Truffle Ravioli with Homemade Ricotta and Whey Broth
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- Recipe Card
Prep time: 15mins
Cook time: 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 (12 ounce) bag trruffle ravioli
- 1 cup whole milk
- 1 teaspoon crushed dried oregano leaves
- 1 teaspoon sea salt
- 1/2 lemon, juiced
Method
Step 1
In a small pot combine milk, salt and oregano on medium heat. Bring to a boil add the lemon juice and once it starts to curdle, remove from the heat and leave for 30 minutes.
Step 2
Pour the curdled mixture over a strainer fitted with a cheese cloth (or muslin). Leave for an extra 30 minutes to drip through. Place the remaining ricotta mixture in the fridge for 30 minutes or until cool.
Step 3
Cook your ravioli and arrange on a plate. Using the liquid that strained through from the ricotta, spoon 2-3 tablespoons over your ravioli. Scatter spoonfuls of ricotta and extra oregano. Season with sea salt and freshly cracked black pepper.