Makes Enough For 4 Dozen Ravioli
1 Recipe Pasta Dough
2 Pounds Whole Milk Ricotta, Drained
2 Large Eggs
½ Cup Grated Parmigiano Reggiano
1 Cup Shredded Whole Milk Mozzarella
¼ Cup Chopped Flat Leaf Parsley
¼ Cup Chopped Fresh Basil
1 Teaspoons Fine Sea Salt
¾ Teaspoon Freshly Ground Black Pepper
To drain the ricotta, place it into a doubled piece of cheesecloth and set it into a colander set over a bowl. Place in the refrigerator and drain for several hours or overnight.
In a large bowl thoroughly combine the ricotta, eggs, cheeses, parsley, basil, salt and pepper. Refrigerate until ready to use.
Follow the recipe for the Pasta Dough and roll out sheets of pasta for the Ravioli.
When making Ravioli, on the pasta sheet place 1 tablespoon of filling on the lower third of the sheet about 2 inches apart. (For the filling use the either recipe for Ricotta Filling or Wild Mushroom Duxelles Filling.) Fold the top of the dough over the filling and gently press the air out between the each tablespoon of filling. Cut the pasta with a pizza cutter in between each dollop of filling leaving about an inch all the way around 3 sides. Trim to even up the edges and press the dough with a fork to seal.
Place the ravioli on sheet pans lined with a towel and sprinkle with flour. Leave the ravioli uncovered for about 30 minutes and then cover with a tea towel. They can stay like this for a couple of hours or you can refrigerate them until ready to use. If you refrigerate, bring the ravioli back to room temperature before dropping into the boiling water.
When ready to cook, bring a large pot of salted water to a boil and gently place 12 to 16 ravioli into the boiling water. Bring the water back to a boil and cook the ravioli for 3 or 4 minutes. Remove the ravioli from the water with a slotted spoon or skimmer and transfer to a colander to drain well. Once drained, place them on a dish and cover with your favorite sauce (my Roasted Marinara is the favorite for Ravioli filled with Ricotta). I like to serve them up on individual plates. With this size ravioli, 5 each is a perfect portion. Put a little sauce on the plate then top with ravioli and more sauce.
Ravioli in Marinara
Buon Appetito!!!
camille@camillecooksforyou.com