"These babies are ready to take a boiling hot bath"
Ricotta And Goats Cheese Ravioli
5
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RECIPE:
Pasta dough:
3 cups whole wheat flour
6 egg yolks
1 tbsp salt
1/4 cup water (as needed)
Filling:
4 oz ricotta
4 oz goat cheese
1 oz Parmesan, grated
1 cup basil, chopped
Salt and pepper to season
Instruction:
1. Pasta dough: In a standing mixer, combine flour, egg yolks, salt, and water. Knead on countertop and form into a ball. Wrap in cling film and let rest at room temperature for fifteen minutes or so.
2. Filling: Combine cheeses and basil. Season as needed and transfer to piping bag.
3. Assembly: After dough has rested, use pasta machine to roll out sheets (to gauge thinness – I rolled each sheet to 6 out of 8 settings). Pipe filling and make small raviolis, pressing the sheets together with a fork to seal.
4. Cooking ravioli: Drop raviolis in boiling salted water. When raviolis are cooked, they will float to the surface. To be safe, let them cook for a minute more. Serve with butter and parmesan shavings.
Pasta dough:
3 cups whole wheat flour
6 egg yolks
1 tbsp salt
1/4 cup water (as needed)
Filling:
4 oz ricotta
4 oz goat cheese
1 oz Parmesan, grated
1 cup basil, chopped
Salt and pepper to season
Instruction:
1. Pasta dough: In a standing mixer, combine flour, egg yolks, salt, and water. Knead on countertop and form into a ball. Wrap in cling film and let rest at room temperature for fifteen minutes or so.
2. Filling: Combine cheeses and basil. Season as needed and transfer to piping bag.
3. Assembly: After dough has rested, use pasta machine to roll out sheets (to gauge thinness – I rolled each sheet to 6 out of 8 settings). Pipe filling and make small raviolis, pressing the sheets together with a fork to seal.
4. Cooking ravioli: Drop raviolis in boiling salted water. When raviolis are cooked, they will float to the surface. To be safe, let them cook for a minute more. Serve with butter and parmesan shavings.