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Recipe By Jaxters

Ref: 753
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep

   400 g  00 flour
   4 Eggs med
   3 tbsp  Water
   1/4 tsp  Salt
  Filling
   400 g  Ricotta cheese
   120 g  Parmesan cheese finely grated
   40 g  Fresh Basil finely chopped
   30 g  Fresh Oregano finely chopped
   1 Egg med beaten
   25 g  Butter soft
   2 pinch  Ground nutmeg
   1 pinch  Salt
  Garnish
   sprinkle  Parmesan cheese finely grated
   sprinkle  Fresh chives chopped fine
   sprinkle  Fresh Basil leaves
   sprinkle  Extra virgin olive oil or melted butter

Method

  Step 1
Put the flour & salt in a bowl & mix, then add eggs then bring together to form a soft to firm dough, if too dry add the water in dribs to get the required consistency, then wrap in cling film flatten into a disc & put in the fridge for 1 1/2 hours.
  Step 2
Mix well all the filling ingredients in a bowl.
  Step 3
Cut dough in half, then using a pasta roller which is best or use a rolling pin on a floured worktop, roll out 2 thin strips 12 to 14 cm wide, then place a tbsp of the cheese filling in the centre 4cm apart, when wet around the edges with a pastry brush, then lay the other pasta strip over the top of the fillings, push as much of the air out as you can & squeeze edges together.
  Step 4
Using a knife or a pastry wheel cutter cut into squares, when all done cook ravioli in salted boiling water for 3 mins scoop out with a slotted spoon, plate ravioli & garnish.

Suggestion & Tips

You use herbs other of choice.
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