Cauliflower Ravioli Recipe
Delicate pasta filled with creamy cauliflower.
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Ingredients
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Pasta Dough
Cauliflower Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until the dough starts to come together.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Cauliflower Filling Preparation
- 3
Cook the Cauliflower
In a large pot of boiling salted water, add the cauliflower florets and cook until tender, about 8-10 minutes. Drain and let cool slightly.
- 4
Make the Filling
In a food processor, combine the cooked cauliflower, ricotta cheese, grated Parmesan, minced garlic, nutmeg, salt, and black pepper. Process until smooth. Adjust seasoning if needed.
Assembling and Cooking the Ravioli
- 5
Roll Out the Dough
Divide the dough into quarters. Roll out one piece at a time on a floured surface to about 1/16 inch thick.
- 6
Form the Ravioli
Cut the rolled dough into squares (about 3 inches each). Place a tablespoon of filling in the center of each square. Moisten the edges with water and fold over to form a triangle, pressing to seal.
- 7
Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches, cooking for about 3-4 minutes until they float to the surface. Use a slotted spoon to remove and set aside.
Saucing the Ravioli
- 8
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add sage leaves and cook until the butter is slightly browned and the sage is crispy, around 3-4 minutes.
- 9
Combine and Serve
Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Season with salt and black pepper to taste. Serve warm.
