Ravioli With Herbed Ricotta Filling Recipe

Name: Ravioli With Herbed Ricotta Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ravioli:; 3/4 cup (6 ounces) whole-milk ricotta cheese; 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese; 2 tablespoons finely chopped fresh basil; 1/2 teaspoon grated lemon rind; 1/4 teaspoon freshly ground black pepper; 1 large egg; 6 quarts water; 2 tablespoons fine sea salt; Sauce:; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1/4 cup chopped fresh basil; 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Servings: persons

Ravioli:
3/4 cup (6 ounces) whole-milk ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh basil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1 large egg
6 quarts water
2 tablespoons fine sea salt
Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

1
To prepare ravioli, place ricotta in a cheesecloth-lined colander; drain 30 minutes. Combine ricotta, 1/4 cup Parmigiano-Reggiano, and next 4 ingredients (through egg), stirring until well combined.
2
Place 1 (15 x 3-inch) Classic Pasta Dough sheet on a lightly floured surface. Spoon 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge in the center of sheet. Spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place 1 (15 x 3-inch) pasta sheet on top, pressing to seal. Cut pasta sheet crosswise into 5 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining pasta sheets and filling mixture to form 20 ravioli.
3
Bring 6 quarts water and salt to a boil in an 8-quart pot. Add half of ravioli to pot; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Repeat procedure with remaining ravioli.
4
To prepare sauce, heat oil in a large skillet over low heat. Add garlic to pan; cook 6 minutes or until garlic is tender. Remove from heat. Place 5 ravioli in each of 4 shallow bowls; drizzle each serving with 1 1/2 teaspoons garlic oil. Top each serving with 1 tablespoon basil and 1 tablespoon shaved Parmigiano-Reggiano. Serve immediately.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ravioli:, 3/4 cup (6 ounces) whole-milk ricotta cheese, 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, 2 tablespoons finely chopped fresh basil, and more.

Yes, Ravioli With Herbed Ricotta Filling falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ravioli With Herbed Ricotta Filling

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