Name: Ravioli con Ripieno di Ricotta (Ricotta Ravioli)
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 g/9 oz/2¼ cups plain/all-purpose flour; 400 g/14 oz/1¾ cups ricotta cheese pinch of grated nutmeg; 200 g/7 oz/generous 1 cup fine semolina; 5 fresh sage leaves, rubbed gently between your palms to release their flavour; 6 eggs; 175 g/6 oz/2 cups freshly grated Parmesan cheese; 150 g/5 oz/10 tbsp unsalted butter; sea salt and ground black pepper; 1.5 ml/¼ tsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is one of the simplest and most delicious of all the filled pasta recipes from Emilia-Romagna. Like a lot of classic Italian dishes, it relies on the absolute freshness and quality of ingredients, in this case, ricotta.

Ingredients

400 g/14 oz/1¾ cups ricotta cheese pinch of grated nutmeg

Method

Put the ricotta cheese in a bowl and mix in the nutmeg, half the Parmesan cheese and season with salt and pepper. Add an egg and blend the mixture together. Set aside.
Put the flour and semolina on to the worktop and make a hollow in the middle using your fist. Break the remaining 5 eggs into the hole. Stir the eggs into the dry ingredients, then begin to knead