Ravioli di Ricotta

Name: Ravioli di Ricotta
Prep time: 50 min
Cook time: 10 min
Total time: 75 min
Ingredients: 2 ounces ricotta (drained ); 1 pinch nutmeg; 1 teaspoon lemon zest (from about 1/2 a lemon); 1/4 cup Parmigiano-Reggiano cheese (plus more for serving); 1 large egg; 1/2 T coarse salt; 1 t black pepper

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Planning estimate: about 75 minutes total.

Assumes prepared, rested pasta dough and a prepared serving sauce. Includes chilling the filling, rolling and filling the ravioli, heating water and cooking.

Equipment: Mixing bowl · Pasta roller · Pastry brush · Pastry cutter or knife · Large pot.

An estimate from the preparation steps, including stated waits. Allow extra time as needed and follow the recipe’s doneness checks.

Ricotta ravioli with Parmigiano-Reggiano and lemon zest

Ravioli are filled pasta parcels. This version uses a ricotta filling with Parmigiano-Reggiano and lemon zest; the original filling and pasta instructions follow.

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Ravioli di Ricotta

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Prep Time 50

Cook Time 10

Chilling filling 15

Total Time 1 15

Course: Pasta

Ingredients Method

Ingredients

2 ounces ricotta drained
1 pinch nutmeg
1 teaspoon lemon zest from about 1/2 a lemon
1/4 cup Parmigiano-Reggiano cheese plus more for serving
1 large egg
1/2 T coarse salt
1 t black pepper

Method

In a large bowl combine all the ingredients.
Season to taste with salt and pepper, stir well, and place in cooler to harden up a little.
Meanwhile, 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 using the a roller or kitchen aid attachment.
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 and 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.
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.