Ravioli are a type of dumpling comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzaluna).
Eatery: Pizza e Pasta
Prep Time: 45min
3.5oz Ricotta Cheese
1.7oz Grated Parmegiano Reggiano
1tbsp La Centrale EVOO
Egg whites (to seal pasta)
- Mix, Ricotta Cheese, grated Parmigiano Reggiano, La Centrale EVOO, salt and pepper to taste in a bowl.
- Transfer to a pipping bag. Reserve.
- Drop 3.5oz of flour on the table and use your finger to make a pond shape.
- Crack one egg inside the pond. Mix the egg with the flour and work the dough until smooth (not grainy). Press the dough with your fingers and make like a tortilla.
- Set the machine to the most opened position and pass the dough through the machine. Add semolina on both sides of the pasta, if necessary. Once you have the perfect shape, thin it up by moving the machine wheel from 6 to 1. Note: You should pass the dough only once on each number.
- Sprinkle flour on the table and place the dough down, divide it in half.
- Start to cut shapes out of dough and place the filling in the center using the piping bag. Brush some egg whites on the edge of the dough and place the other piece of dough on top. Make sure you have no air pockets and press firmly.
- In a large pot, add salt and bring the water to a boil.
- Heat the sauce in a sauté pan and as soon as you see bubbles, drop the pasta in the water.
- The pasta should float when ready. Scoop out and drop the cooked pasta in the sauce and let it cook until the sauce is thicker
- Turn off the flame and add basil.
- Toss the pasta and plate it.
- Finish with grated Parmegiano Reggiano and Olive oil.