For anyone intimidated by making pasta by hand, ravioli is a great place to start. No need for a pasta machine as long as you are ready to roll, roll, roll out that dough by hand. The thinner you get your pasta sheets, the more delicate and special your ravioli. Let us know what you think!
Ingredients
- 1 cup / 200 gr of “00” grade flour, or all-purpose flour
- 2 eggs (organic preferred)
- 1 cup of ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mascarpone cheese
- 4 tablespoons butter
- 1 tablespoon chopped fresh sage, rosemary or thyme
- 2 tablespoons chopped nut of choice — walnut, hazelnut or pine nuts
- Kosher salt
Method
Make the dough: In a deep bowl, combine 00 flour and pinch of salt and whisk until distributed. Make a well in the center and crack 2 eggs in the middle. With a fork or your hand, whisk the eggs and incorporate flour mixture slowly until dough forms. On a well-floured surface, knead the pasta dough for about 5-10 minutes until shiny and elastic. Wrap dough in plastic wrap or cover with a damp towel and allow it to rest.
Make the filling: In a bowl, combine ricotta, mascarpone, and parmesan cheese. Season with fresh cracked pepper and salt to taste. If desired, zest one lemon and add to cheese mixture. Stir to combine.
Form the ravioli: Once your dough is well rested, cut dough in half and keep the other half covered. On a floured counter, press the dough down lightly and flour the top. Using a rolling pin, roll pasta dough into a long, thin rectangular sheet. Repeat with the second half of the dough. Spoon 1 tablespoon of the cheese mixture on the first sheet of pasta 1.5-2 inches apart. Using your finger, lightly brush water onto the dough around each cheese scoop to help the dough adhere to the top sheet of pasta. Gently cover with the second sheet of pasta and trace each ravioli to help seal. Cut out your ravioli with a knife, pasta cutter, or a large mouthed water glass. Crimp the edges with a fork making sure the pasta is glued together so that no filling will spill out.
Cooking the pasta: Gently transfer your pasta to a large pot of well-salted boiling water on the stove. Boil for ~2 minutes, or until dough is cooked al dente. Meanwhile, brown butter in a skillet on low heat. The butter will be done browning when it smells nutty and the milk solids will start to caramelize and darken. Watch carefully so it doesn’t burn. Once browned, add herbs of choice and cook until fragrant, about 30 seconds. Add in about ¼ cup of the pasta water and swish pan to combine. Turn off the heat and gently add ravioli to the pan, spooning the sauce on top. Add toasted nuts of choice and plate.
Serves 2-4 people