Fresh Ravioli with Ricotta

Fresh Ravioli with Ricotta
By
Staff Writer

Patricia Stagich

Fresh pasta

Tender pillows of fresh pasta with ricotta filling.

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.

Nutrition

Calories per serving:

545 kcal

Daily value:

27%

Servings:

6
  • Carbohydrate, by difference 48 g
  • Protein 24 g
  • Total lipid (fat) 29 g
  • Vitamin A, IU 648 IU
  • Vitamin A, RAE 173 µg
  • Vitamin B-12 1 µg
  • Vitamin D 15 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 2 g
  • Calcium, Ca 618 mg
  • Carotene, beta 50 µg
  • Cholesterol 80 mg
  • Choline, total 24 mg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 13 g
  • Fiber, total dietary 3 g
  • Folate, DFE 15 µg
  • Folate, food 46 µg
  • Folate, total 47 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lysine 2 g
  • Magnesium, Mg 67 mg
  • Manganese, Mn 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 532 mg
  • Potassium, K 316 mg
  • Proline 2 g
  • Retinol 169 µg
  • Selenium, Se 30 µg
  • Serine 1 g
  • Sodium, Na 1193 mg
  • Starch 34 g
  • Sugars, total 4 g
  • Threonine 1 g
  • Tocopherol, gamma 3 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 134 g
  • Zinc, Zn 3 mg
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