Fresh Ravioli With Ricotta
Fresh Ravioli With Ricotta
Tender pillows of fresh pasta with ricotta filling.
Servings
6
Ingredients
- 3 cup all-purpose flour
- 4 large eggs
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
- warm water as needed
- 3 cup whole milk ricotta cheese
- 2 tablespoon extra-virgin olive oil
- 2 small leeks, chopped (about 1 cup)
- 1 cup grated parmesan cheese
- 1 large egg
- salt and pepper to taste
Directions
- Combine all ingredients for the pasta in a stand mixer.
- Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.
- Cover with plastic wrap and let rest for one hour.
- Divide the pasta into 6 equal portions.
- Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.
- Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.
- Brush the dough with cool water along the edges and in between fillings to help seal.
- Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and
- bottom.
- Trim the edges with a pastry wheel, and cut into rectangles between the fillings.
- At this point, ravioli can be refrigerated up to 4 hours or frozen.
- Bring 6 quarts of salted water to a boil. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring gently until ravioli rise to the top.
- Boil for about 5-6 minutes after the water returns to a boil.
- Serve with your favorite marinara sauce and grated cheese.
- In a medium saucepan, heat the oil over medium heat
- Add the leeks and cook until softened, about 3 minutes. Let cool.
- In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks.
- Season with salt and pepper and stir in the egg.
- Chill mixture while you make your pasta.