Ravioli di Ricotta

Name: Ravioli di Ricotta
Yield: 4 servings
Cuisine: Italian
Ingredients: 3½ cups unbleached, all-purpose flour; 3 eggs; 1 egg; Salt and pepper to taste; Salt and pepper to taste; 4 tablespoons freshly grated parmigiano; 12 ounces fresh ricotta

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

In North America these are called cheese ravioli, but that appellation fails to underscore what makes this such a popular pasta dish in Italy: the presence of fresh, creamy ricotta romana. Though the principal ingredient is from Rome, this dish is eaten in most of Italy and is especially popular in Liguria.

Ingredients

Ripieno

1 egg
Salt and pepper to taste
12 ounces fresh ricotta

Europe
Italy
Rome
Vegetarian
Pasta
Mediterranean
Liguria

Method

Make the ripieno first. Beat the egg with salt and pepper, then add the ricotta and parmigiano in a mixing bowl. Blend with a fork or spoon until the ingredients are thoroughly combined.

Make the sfoglia according to the directions. Prepare the ravioli using either method 1 or 2 as indicated. Let t