Ravioli con Ripieno di Ricotta

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

Ricotta Ravioli

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

Europe
Italy
Emilia-Romagna
Main course
Mediterranean
Vegetarian
Pasta

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

Ingredients

Method

Photos