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.