Fresh Ravioli with Ricotta Recipe


Nutrition

Cal/Serving: 632
Daily Value: 32%
Servings: 6

Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat31g47%
Saturated15g77%
Trans0g0%
Carbs55g18%
Fiber2g8%
Sugars1g0%
Protein33g65%
Cholesterol231mg77%
Sodium662mg28%
Calcium521mg52%
Magnesium46mg11%
Potassium304mg9%
Iron5mg26%
Zinc3mg20%
Vitamin A1171IU23%
Vitamin C2mg3%
Thiamin (B1)1mg35%
Riboflavin (B2)1mg47%
Niacin (B3)4mg20%
Vitamin B60mg10%
Folic Acid (B9)160µg40%
Vitamin B121µg17%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K13µg16%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Patricia Stagich

Tender pillows of fresh pasta with ricotta filling.

3.08387
Ratings310

INGREDIENTS

Fresh Egg Pasta :

  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • Warm water as needed

Ricotta Filling :

  • 3 cups Whole Milk Ricotta Cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 small leeks, chopped (about 1 cup)
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • Salt and Pepper to taste

DIRECTIONS

Fresh Egg Pasta :

Combine all ingredients for the pasta in a stand mixer.
Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.
Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.
Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal.
Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and
bottom.

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil.  Slip the ravioli into the boiling water a few at a time.  Return to a boil, stirring gently until ravioli rise to the top.
Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

Ricotta Filling :

In a medium saucepan, heat the oil over medium heat
Add the leeks and cook until softened, about 3 minutes.  Let cool.
In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks.
Season with salt and pepper and stir in the egg.
Chill mixture while you make your pasta.

Recipe Details

Servings: 6
Total time: 1 hour
Cuisine: Italian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human