Recipe: Ricotta Ravioli

 

 Photo from Food52

Very basic and simple ravioli recipe.

Serves 2

Pasta
100g of all-purpose flour
1 egg
Salt (pinch)
Milk (necessary)

Filling and assembly
Ricotta (about 3-4 scoop tsp)
Parmesan cheese
1 egg yolk
1 egg white
salt, pepper
olive oil

Making of pasta

1. Measure 100g of flour in a big bowl or flat surface, leave the center for egg. Crack the egg in the middle, add a pinch of salt. With the fork, beat the egg and slowly add in the flour around the egg until it can’t be beaten by fork. Then, knead it with your clean hand until smooth. (Slowly add in 1/2 tsp of milk or less into the pasta if it is too dry and knead until smooth) Cover the pasta with a (not too) wet towel for 30 minutes at room temperature. Leave it.

2. Combine ricotta with egg yolk, Parmesan cheese (as much as you like), a pinch of salt. Save the egg white for later.

3. To prepare the pasta, cut the dough into two. Leave one of the dough cover by wet towel as it will dry out. Roll the other dough until thin as you can see through it but make sure not too thin that it is hard to support the ricotta. It would be great if you have a pasta machine.

4. Cut the after-rolled-pasta into 4 strips (it depends). Place ricotta on it and leave some place between each others. Brush the egg white on the pasta strip which without ricotta (it would be easier for you to brush). Then fold them together and cut into pieces if ravioli. Use a fork to make side pattern if you want to.

5. After all  ravioli are done. Cook in boiling water over a medium heat until float up about 5 minutes.

6. When they’re ready, drain it and garnish with parmesan cheese, olive oil, pepper or basil. Serve immediately.

Done.

Enjoy cooking :)