Simple Ricotta Ravioli Food

RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)

Steps:

• To make the ravioli filling:
• 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
• To make the ravioli dough:
• 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
• 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
• 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
• 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.

HOMEMADE RICOTTA RAVIOLI RECIPE

Steps:

• Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl (it should come right off the towels).
• Add Parmesan cheese, nutmeg, and lemon juice to ricotta. Season to taste with salt and pepper and stir to combine.
• Meanwhile, divide dough into 4 even sections. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting). Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across.
• To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Drain, reserving 1/2 cup of cooking liquid. Return ravioli and the cooking liquid to the pot. Add 1/4 cup olive oil and cook on high heat, stirring gently until oil and pasta water emulsify into a creamy sauce, about 1 minute. Serve immediately, drizzling with more extra-virgin olive oil at the table.

RAVIOLI HOMEMADE WITH RICOTTA

Steps:

• Chop a handful of parsley with a clove of garlic, transfer this to a bowl with 1/2 cup of Pecorino cheese, season with salt, pepper and nutmeg, and mix.
• Pound the slice of beef, spread with the filling, then place the pancetta on top, roll the meat up tightly and tie it at several points.
• Fry the diced lardo in a saucepan with 2 tablespoons of oil, place the meat in the pan and brown for a few minutes on high heat, then add wine a little at a time (1/2 cup in all).
• Peel the tomatoes and pass them through a vegetable mill. Add this to the meat when all the wine has evaporated, season with salt, and cook on low heat for about 2 hours, adding a little water if it dries out too much.
• In the meantime, form the flour into a well on a work surface and break 2 eggs inside. Season with salt and knead together, adding warm water as necessary until you achieve a firm dough, then roll it out into thin strips. Place the ricotta in a bowl and mash it with a fork.
• Add 1 egg, salt, pepper, the rest of the Pecorino cheese, and a large bunch of chopped parsley; mix well and place the filling in small dollops on the lower half of each pasta sheet.
• Cover with the empty side of the dough and cut into ravioli with a fluted pasta cutter. Cook in plenty of salted boiling water and toss with the meat sauce. Sprinkle with chili pepper and serve.

SIMPLE RICOTTA RAVIOLI

Steps:

• Following the master method, page 189, roll dough strips for filling.
• For each raviolo, scoop a scant tablespoon of ricotta, shape it round, and drop in place. Press a shallow well in the soft top of the round and fill with drops of olive oil-barely 1/4 teaspoon on each portion.
• Press two or three cubes of mozzarella into the ricotta round, covering the oil. Sprinkle a good pinch of sea salt on and around the ricotta; do the same with a pinch of white pepper. Cover and cut ravioli as detailed in the master method below.
• Cook and sauce ravioli as on page 192. Remove pan from heat, sprinkle over them the freshly grated cheese, and serve.
• Use the formula and procedure for Simple Ricotta Ravioli, but replace half the ricotta (about 6 ounces) with an equal amount of fresh, creamy goat cheese.
• I recommend the same tomato sauces or "cacio e pepe" sauce (see facing page).
• Tomato sauces, the fresher the better: Slow-Cooked Summer Tomato Sauce (page 256), Marinara Sauce with Fresh Basil (page 130), or the Two-Minute Fresh Tomato and Basil Sauce (page 183), even frozen Simple Tomato Sauce (page 132), with shredded fresh basil.

SPINACH AND RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.