Yield: 4 people
Homemade Ricotta Ravioli
Ingredients
Fresh Pasta
- 1 cup tipo 00
- 7 tbsp semolina flour
- 1 tbsp oil
- 3 tbsp water
- 9 egg yokes
Filling
- 12 oz ricotta
- 5 sprigs thyme leaves
- lemon zest
- salt, to taste
- black pepper
- nutmeg, light shake
- 1 egg
- 1 egg
Instructions
- Place flours in a bowl or flat surface and then add other ingredients. Mix ingredients one at a time by hand or in mixer.
- Knead dough for 5 minutes
- Cover with Saran Wrap or in a ziploc until ready to use, letting rest for at least 30 minutes.
- You will use half the dough. Reserve the remaining dough for another dish.
- Filling and ravioli instructions:
- Mix all ingredients in a large bowl
- Roll out dough using kitchen aid pasta press to setting 6.
- Lay pasta sheets on flat lightly floured surface using tipo 00.
- Scoop small spoofuls of ricotta filling on half of the pasta sheets leaving at least 1 inch in between.
- Take a water spray bottle and lightly spray the pasta.
- Place second sheet of pasta on top of each pasta sheet with ricotta filling.
- Press pasta together around each pile of filling, attempting to remove all air.
- Using a pasta cutter cut raviolis out leaving at least 1/4 inch between ricotta filling and edge. Use a pizza cutter as an alternative to a pasta cutter if you do not have.
- Bring a pot of water to boiling and add salt and olive oil.
- Place each ravioli one at a time into boiling water.
- Cook 3-4 minutes at a light boil.
- Remove with a slotted spoon.
- Top with powder Parmesan, lemon zest, and olive oil and serve.
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