Ricotta Ravioli

Ingredients

How to Prepare

  Ricotta Filling:

   Ricotta cheese (2 cups)

   Eggs (2 – separated)

   Nutmeg (just a pinch)

  Salt (just a pinch)

  Black pepper

   Olive Oil

   Parmesan cheese (1.5 cups – grounded)

 

  Pasta:

   Flour (unenriched organic) (3 cups)

   Eggs (5)

   Salt (1 tsp.)

   Olive oil (¼ cup)

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steps:
  1. Strain the ricotta in a large bowl for 2 -3 hours before cooking. 
  2. Put into a medium mixing bowl and combine with parmesan cheese and mixed egg yolks.
  3. Sprinkle in nutmeg, salt, and a few cracks of fresh ground pepper in with the cheese. 
  4. Add a splash of olive oil (~2 tbsp.). 
  5. Mix with a spoon. a. Set aside.
  6. Mix the eggs in a bowl. 
  7. Make a mound of the flour on a countertop and sprinkle salt on top.
  8.  With your finger, make a bowl-sized depression in the flour and pour the eggs in. 
  9. Mix with a fork until the egg is thickened.
  10. Add about ¼ cup of olive oil and continue mixing with the fork. 
  11. With a baker’s knife, mix the rest of the flour with the egg mixture. 
  12. Continue to knead the dough by hand until its elastic and firm.
    1. Add flour and egg if necessary.
  13. If and when the dough gets tough, let it rest for a few minutes and continue to knead.
  14. When done, coat with olive oil and let it rest for about 30 minutes. 
  15. Knead the dough for about 30 – 60 seconds to loosen it up. 
  16. Roll out the dough by hand and cut a small piece of dough for one piece of pasta (about the size of 2 golf balls). 
  17. Sprinkle flour on the counter and roll the dough with a rolling pin into a long, thin strip of dough (split the long way). 
  18. With a melon baller, scoop 5 – 6 balls of the ricotta filling onto the coated side of the dough.
  19. Fold the other half of the dough over and press along the edge to create a seal. 
  20. Press in between the balls of ricotta, working the air out of the pockets of filling. 
  21. Using a knife or decorative cutter, separate the pockets into individual ravioli.
  22. Place them on a cooling rack in a baking pan.
  23. Continue until the dough is gone.
    1. Any extra can be placed on top with parchment paper in between. 
  24. Cook and serve with sauce. Enjoy!