- Nathan Myhrvold born (1959)
Fresh Ravioli with Ricotta
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
- 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
Tender pillows of fresh pasta with ricotta filling.
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
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.
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.