Ravioli Formaggi Recipe
ricotta stuffed ravioli, pomodoro sauce, parmigiano, herbs
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Ingredients
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Ravioli Dough
Ricotta Filling
Pomodoro Sauce
Garnish
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and crack the eggs into it. Add the olive oil. Using a fork, beat the eggs slowly incorporating the flour from the edges of the well until fully combined. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Ricotta Filling Preparation
- 2
Prepare the Filling
In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg yolk, chopped basil, salt, and black pepper. Mix until smooth and well combined. Set aside.
Pomodoro Sauce Preparation
- 3
Ravioli Assembly and Cooking
- 4
Roll out Dough and Fill
After the dough has rested, divide it into four pieces. Roll out each piece into a thin sheet using a pasta machine or a rolling pin. Place small mounds of the ricotta filling on one sheet of dough, spacing them about 2 inches apart. Brush the edges with water, then place another sheet of dough on top. Press down around the filling to seal, and cut out individual ravioli using a knife or a ravioli cutter.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli, cooking for 3-4 minutes or until they float to the top and are al dente. Remove with a slotted spoon and drain.
Serving
- 6
Plate the Dish
Toss the cooked ravioli in the pomodoro sauce. Serve hot, garnished with additional grated Parmesan cheese and fresh basil leaves to taste.