Ravioli Di Ricotta Recipe
white wine cream, black kale, ricotta salata
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Ingredients
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Pasta
Filling
Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center, add the eggs, and gradually mix 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 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine ricotta cheese, ricotta salata, chopped black kale, salt, and black pepper. Mix well and set aside.
Ravioli Assembly
- 3
Form the Ravioli
Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, fold the pasta over, and seal the edges to form ravioli. Cut into desired shapes and set aside.
Sauce Preparation
- 4
Make the Sauce
In a pan, heat olive oil over medium heat. Add chopped shallot and sauté until translucent. Pour in the white wine and let it simmer until reduced by half. Stir in the heavy cream and season with salt and pepper. Simmer for a few minutes until thickened.
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes until they float to the surface. Drain and toss with the sauce.
Serving
- 6
Serve the Dish
Plate the ravioli and drizzle with any remaining sauce. Garnish with additional ricotta salata if desired.
