Homemade Herb and Ricotta Ravioli
Following on from yesterday's post, this was the starter I served at the dinner party this weekend. Homemade pasta is a real treat as it not only feels indulgent but you and your guests realise the trouble you've gone to in making it, giving each mouthful an added element of satisfaction.
If you've never made pasta before, I already have a handy step-by-step guide on the blog here which has some great hints and tips for first-timers. This particular recipe is a classic, simple yet sophisticated dish with a creamy, flavour-packed stuffing of fresh herbs and cheese, all wrapped up into little pasta parcels before being sautéed off in plenty of butter and topped with parmesan - heavenly!
Homemade Herb and Ricotta Ravioli
Serves 6, as a starter
Pasta Dough:
1 egg
100g '00' flour
warm water
salt
Herb and Ricotta Filling:
100g ricotta
40g parmesan, grated
15g basil, rosemary and oregano
1 small knob of butter, melted
1 egg
To Serve:
1 knob of butter
grated parmesan
Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water).
Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour.
Meanwhile, prepare the filling. Blanch the herbs in boiling water, then drain and mix with a little melted butter. Finely chop and mix with the remaining ingredients. Set aside in the fridge.
Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine.
Spoon small mounds of filling down the length of one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use sharpl to cut out each ravioli and seal the edges using a fork to press them together. Repeat until all of the filling and pasta is used up.
Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little melted butter and cook for a further 2–3 minutes until tender and golden. To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated parmesan.
If you've never made pasta before, I already have a handy step-by-step guide on the blog here which has some great hints and tips for first-timers. This particular recipe is a classic, simple yet sophisticated dish with a creamy, flavour-packed stuffing of fresh herbs and cheese, all wrapped up into little pasta parcels before being sautéed off in plenty of butter and topped with parmesan - heavenly!
Homemade Herb and Ricotta Ravioli
Pasta Dough:
1 egg
100g '00' flour
warm water
salt
Herb and Ricotta Filling:
100g ricotta
40g parmesan, grated
15g basil, rosemary and oregano
1 small knob of butter, melted
1 egg
To Serve:
1 knob of butter
grated parmesan
Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water).
Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour.
Meanwhile, prepare the filling. Blanch the herbs in boiling water, then drain and mix with a little melted butter. Finely chop and mix with the remaining ingredients. Set aside in the fridge.
Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine.
Spoon small mounds of filling down the length of one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use sharpl to cut out each ravioli and seal the edges using a fork to press them together. Repeat until all of the filling and pasta is used up.
Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little melted butter and cook for a further 2–3 minutes until tender and golden. To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated parmesan.
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