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Ravioli with Ricotta and Parsley

Ravioli with Ricotta and Parsley

Ravioli with Ricotta and Parsley

Ravioli with Ricotta and Parsley

Course Main Course
Cuisine Italian

Ingredients
  

Dough

  • 250 g Farina 00 or Semolina Fine
  • 100 g Water (add if need more)
  • 3 g Salt

Filling

  • 400 g Ricotta
  • Salt
  • Pepper
  • 100 g Chopped Parsley

Instructions
 

Dough

  • In a mixer make your dough mixing the flour or semolina fine, water and salt. When ready the dough has a smooth finish. Add more water if needed, flours are different, so water amount needed can vary.
  • Put in cling film and let it rest for half hour in the fridge (this is a must do!)

Filling

  • Drain the ricotta for few minutes. Mix with chopped parsley, ground pepper and salt to taste.

Ravioli

  • Now use the pasta maker and little by little, work some dough with the rolling pin first, then with the pasta maker. Make a sheet, and work it from 1 to 8 in the pasta maker, dusting some flour now and then as needed.
  • Lay the sheet in a ravioli shape. Fill the middle for each ravioli with the filling. Close it with another sheet. When pressing the overlay sheet, make sure you do it from inside out and you push out the air from the ravioli. Use the rolling pin to finish it.
  • Turn the ravioli shape outside out on the table, and with a round cutter help, finish the shape of the ravioli.
  • You can now use the ravioli fresh and cook them for few minutes and add to it your favourite sauce, or freeze it for later. Enjoy!
Keyword Parsley, Ravioli, Ricotta

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