Tuesday, May 17, 2005

Homemade Ravioli with Herbed Ricotta Filling

Homemade Ravioli with Herbed Ricotta Filling (Adapted from CL)

For the dough

3/4 cup all-purpose flour
1/2 cup semolina
1/8 teaspoon fine sea salt
2 large eggs

For the filling

3/4 cup ricotta cheese
1 ounce (about 1/4 cup) fresh grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh basil
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh ground black pepper
1 large egg

For the sauce

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
fresh grated Parmigiano-Reggiano cheese

To prepare the dough

In a food processor, add flours, salt and eggs - pulse until the mixture is crumbly, about 10 to 12 pulses. Scoop mixture out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 4 to 6 minutes. Flatten dough into a disc, wrap well in plastic wrap and set aside to rest for 20 minutes.

Remove plastic wrap and divide dough into 8 equal portions. Working with one piece of dough at a time, keeping the rest covered to prevent it from drying out, pass dough through a pasta roller set on the widest notch. Fold dough in half crosswise, then fold in half again, dusting with flour as needed to prevent it from stickying. Pass dough through the widest setting once more. Move the width gauge to next setting, then pass sheet of pasta through. Continue this process, moving the notch down to narrower settings, passing the dough through rollers only once at each setting. Your dough should be roughly 15" long by 3" wide. Lay strip down onto a lightly floured and cover. Repeat process with remaining dough.

To prepare the filling

Line a colander with cheesecloth - set ricotta inside and let drain for 30 minutes.

In a large bowl, add drained ricotta, Parmigiano-Reggiano, basil, lemon zest, crushed red pepper and black pepper. Season to taste with salt. Add egg and stir well until the ingredients are well combined.

Place 1 pasta sheet on a lightly floured surface. Spoon roughly 1 1/2 teaspoons of the cheese filling 1 1/2" from left edge in the center of the sheet. Continue adding the same size dollops of the filling at 3" intervals along the length of sheet. Lightly moisten edges and in between each filling portion with water. Gently set another pasta sheet on top, pressing to remove any air bubbles and to seal.

Trim edges with a fluted pastry wheel, then cut pasta sheet crosswise into five 3" ravioli. Place ravioli on a lightly floured baking sheet and cover with a damp towel to prevent drying. Repeat with remaining pasta and filling - you will end up with 20 ravioli.

Bring a large pot of salted water to a boil. Add half of ravioli - cook until no longer translucent, about 1 1/2 minutes. Using a slotted spoon, transfer ravioli to a plate and repeat process with remaining ravioli.

To prepare the sauce

In a large skillet, heat oil over low. Add garlic and cook until very fragrant and tender, about 4 to 6 minutes. Remove from heat.

To serve, divide ravioli between four shallow bowls and evenly drizzle each portion with the garlic oil. Top each with chopped basil and cheese.

Makes 4 servings.

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