Ravioli di ricotta
Today we want to bring a pasta to the table, from which hundreds of delicious variations can be conjured up. The freshly made egg pasta with creamy ricotta and aromatic Parmesan harmonize perfectly with a hearty tomato sauce or a spicy Gorgonzola cream sauce. Or even served with a simple butter and sage reduction, your guests' mouths will water.
Amount
pieces
Ingredients list
Pasta dough
- 250 g pastry flour (soft / patent)
- 2 eggs
- 1 egg yolk
- durum wheat semolina
Filling
- 30 g parmesan cheese
- 400 g ricotta cheese
- salt to taste
- pepper to taste
- nutmeg to taste
Directions
- First, put the flour, as well as the eggs and the egg yolk in the mixing bowl of a stand mixer and let it knead for about 7 minutes. If the dough is not elastic enough, you can add a little warm water. If it is too sticky, add a little flour.250 g pastry flour, 2 eggs, 1 egg yolk
- Then continue to knead the dough thoroughly with your hands, then form it into a ball and return it to the bowl. Cover with a cloth and let rest for 30 minutes.
- In the meantime, place the ricotta and grated parmesan in a large bowl and season with a pinch of nutmeg, salt and pepper. Then mix thoroughly.30 g parmesan cheese, 400 g ricotta cheese, salt, pepper, nutmeg
- After resting, roll out the dough thinly on a surface floured with durum wheat semolina. Then cut into oblong strips. Make sure that the dough strips are slightly wider than the ravioli cutter used.
- Now pour the ricotta-parmesan mixture into a piping bag and always place a mound of the filling in the center of the strips with enough space between them. Then place another strip exactly on top. Now press the ravioli cutter down firmly on each ravioli to cut off the dough and seal the filling inside. Then transfer to a baking sheet floured with semolina. Repeat this process for the remaining ravioli.
- Now cook the ricotta ravioli in boiling salted water for about 3 minutes and serve as desired.Buon appetito!
Calories: 79kcal (4%)Carbohydrates: 9g (3%)Protein: 4g (8%)Fat: 3g (5%)Saturated fatty acids: 2g (10%)Polyunsaturated fatty acids: 0.2gMonounsaturated fatty acids: 1gTrans fatty acids: 0.001gCholesterol: 31mg (10%)
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