"Handmade ravioli with a homemade ricotta & nutmeg filling for today's meal. Happy NY everyone! ? #pasta"
Homemade Ricotta Ravioli
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Homemade Ricotta Ravioli
Makes 4 servings.
Homemade ricotta filling:
Ingredients:
The ricotta was made using the recipe at my website: http://www.theperfectloaf.com/homemade-ricotta-with-whole-wheat-sourdough/
Ingredients:
2 cups homemade ricotta (recipe above at my website)
1/4 TSP nutmeg
small pinch sea salt (optional)
crack of fresh black pepper
1 egg, beaten
Method:
In a bowl, mix together all ingredients.
Pasta dough:
Ingredients:
100g all purpose flour
45g stoneground whole wheat
2 whole eggs
1/2 TBSP extra-virgin olive oil
1/2 TBSP water (plus a little more if dough is overly dry)
Method:
Mix all dry ingredients together in a bowl and dump out onto work surface
Make a well in the middle of the flour and add whole eggs, extra-virgin olive oil and water
Stir around with finger and slowly pull flour from inside of well as you mix together liquids
Once dough comes together knead by hand (fold in half, push dough down & away on work surface, repeat) until dough starts to resist stretching out, about 5 minutes
Shape into a ball, wrap in reusable plastic wrap and let rest for 30 minutes
Ravioli:
Method:
Cut the above pasta dough ball in half, lightly flour, and using a pasta machine (or rolling pin) roll out into a long square strip about 1.5 mm - 1.0 mm thick.
Start the pasta machine at the widest setting and feed the dough through two times
Move on to the next notch and feed dough through, then fold dough in half and feed back through the second notch 2 times Proceed to feed the dough through the pasta machine as you increment the notches to make the dough thinner until 1.5 mm is reached
Starting at 1” from the side edge and 1” from bottom edge, drop 1 TBSP balls of ricotta filling along strip from one side to the other Lightly mist the dough with water to help create a seal where the edges of pasta will be sealed
Fold the top half of the long strip of dough over the filling to the bottom Using a round cutter press down over each ball of filling along the strip of dough
Punch out ravioli (reserve scraps for fettuccine later or another use) and place on a floured baking sheet, covered
Repeat until all dough and filling is used
Use ravioli within 1 hour or place in the fridge for up to 10 hours. Don’t freeze.
Sauce & Final Dish:
Many different sauces will work well here, but I like a simple butter and cheese sauce. Ragu Bolognese would also be an excellent choice.
Ingredients:
8 TBSP unsalted butter, melted
1/2 cup grated Parmesan cheese
fresh black pepper
Method:
Bring a large pot of salted water to a boil
Gently drop ravioli into pot and cover until pot returns to a gentle boil
Uncover and cook ravioli until tender, but still a bit chewy, about 4 minutes. Note that fresh pasta cooks much faster than dried pasta
Using a spider strainer remove ravioli and plate, drizzled with melted butter sauce, a drizzle of good quality extra virgin olive oil, parmesan cheese and a crack of fresh black pepper
Homemade ricotta filling:
Ingredients:
The ricotta was made using the recipe at my website: http://www.theperfectloaf.com/homemade-ricotta-with-whole-wheat-sourdough/
Ingredients:
2 cups homemade ricotta (recipe above at my website)
1/4 TSP nutmeg
small pinch sea salt (optional)
crack of fresh black pepper
1 egg, beaten
Method:
In a bowl, mix together all ingredients.
Pasta dough:
Ingredients:
100g all purpose flour
45g stoneground whole wheat
2 whole eggs
1/2 TBSP extra-virgin olive oil
1/2 TBSP water (plus a little more if dough is overly dry)
Method:
Mix all dry ingredients together in a bowl and dump out onto work surface
Make a well in the middle of the flour and add whole eggs, extra-virgin olive oil and water
Stir around with finger and slowly pull flour from inside of well as you mix together liquids
Once dough comes together knead by hand (fold in half, push dough down & away on work surface, repeat) until dough starts to resist stretching out, about 5 minutes
Shape into a ball, wrap in reusable plastic wrap and let rest for 30 minutes
Ravioli:
Method:
Cut the above pasta dough ball in half, lightly flour, and using a pasta machine (or rolling pin) roll out into a long square strip about 1.5 mm - 1.0 mm thick.
Start the pasta machine at the widest setting and feed the dough through two times
Move on to the next notch and feed dough through, then fold dough in half and feed back through the second notch 2 times Proceed to feed the dough through the pasta machine as you increment the notches to make the dough thinner until 1.5 mm is reached
Starting at 1” from the side edge and 1” from bottom edge, drop 1 TBSP balls of ricotta filling along strip from one side to the other Lightly mist the dough with water to help create a seal where the edges of pasta will be sealed
Fold the top half of the long strip of dough over the filling to the bottom Using a round cutter press down over each ball of filling along the strip of dough
Punch out ravioli (reserve scraps for fettuccine later or another use) and place on a floured baking sheet, covered
Repeat until all dough and filling is used
Use ravioli within 1 hour or place in the fridge for up to 10 hours. Don’t freeze.
Sauce & Final Dish:
Many different sauces will work well here, but I like a simple butter and cheese sauce. Ragu Bolognese would also be an excellent choice.
Ingredients:
8 TBSP unsalted butter, melted
1/2 cup grated Parmesan cheese
fresh black pepper
Method:
Bring a large pot of salted water to a boil
Gently drop ravioli into pot and cover until pot returns to a gentle boil
Uncover and cook ravioli until tender, but still a bit chewy, about 4 minutes. Note that fresh pasta cooks much faster than dried pasta
Using a spider strainer remove ravioli and plate, drizzled with melted butter sauce, a drizzle of good quality extra virgin olive oil, parmesan cheese and a crack of fresh black pepper