Recipe By Jaxters
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
400 g 00 flour
4 Eggs med
3 tbsp Water
1/4 tsp Salt
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
sprinkle Parmesan cheese finely grated
sprinkle Fresh chives chopped fine
sprinkle Fresh Basil leaves
sprinkle Extra virgin olive oil or melted butter
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.
Mix well all the filling ingredients in a bowl.
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.
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.