Veal And Herbed Ricotta Ravioli

1. 1

   Add Flour to bowl, and make well in the middle. Gently beat eggs and add to the well with Salt, Marjoram, Oregano and Red Pepper Flakes. Slowly swirl fingers or fork to incorporate flour bit by bit until it forms a stringy/clumpy texture. Knead until smooth, slightly sticky, about 10-15 minutes for me. Rest at room temp for 30-60 minutes.

2. 2

   Mix Ricotta Cheese with some marjoram and oregano and salt/pepper to taste and set aside.

3. 3

   Mix 2 Tablespoons flour with salt and pepper. Dredge veal in flour mixture, shake off excess. Heat Oil/Butter over medium high heat, and saute veal about 1 minute on each side. It will cook a little more inside the ravioli. I deglazed the pan with red wine, reduced and drizzled this on the meat after slicing for the ravioli.

4. 4

   Using a pasta machine or ones own hands aptly equipped with a rolling pin as I did. Take 1/4 of the pasta dough and roll out until quite thin. I used a round cutter to cut circles, and using a bag piped some of the ricotta, layered some slices of the veal, and sealed the ravioli with the second piece of dough. Since I hand rolled the pasta dough it was a little bit thicker, but they should cook in 3-5 minutes in well salted boiling water.

* Per serving · 4 servings · Values may vary.