Ravioli À La Ricotta Recipe
ricotta-stuffed mezzelune ravioli, brown butter, chives, Parmigiano-Reggiano, Burgundy truffle
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Ingredients
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For the Ravioli
For the Brown Butter Sauce
Method
Making the Ravioli
- 1
Prepare the Dough
In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 2
Prepare the Filling
In a separate bowl, mix the ricotta cheese, chopped chives, salt, and pepper until well combined. Set aside.
- 3
Roll Out the Dough
After the dough has rested, divide it into four parts. Roll out one part at a time into thin sheets using a pasta machine or a rolling pin. Keep the other parts covered to prevent drying.
- 4
Shape the Ravioli
On one sheet of dough, place small spoonfuls of the ricotta filling, spacing them about 2 inches apart. Brush the edges of the dough with water. Place another sheet of dough over the filling and press down to seal, ensuring no air pockets remain. Cut out the ravioli using a knife or a pasta cutter.
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Making the Brown Butter Sauce
- 6
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- 7
