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Vegetable-Stuffed Ravioli Recipe
- 8 ounces ricotta cheese
- 1 egg
- Pinch of freshly-grated nutmeg
- Olive oil
- 1 tablespoon minced shallots, sauteed
- 2 ounces Pecorino, grated
- 2 ounces Parmigiano Reggiano, grated
- Salt and pepper, to taste
Optional filling additions (choose one):
- 1 cup roasted carrots, puréed
- 1 cup roasted beets, puréed, and 1 teaspoon fennel pollen
- 1 large potato, baked and grated, and roasted garlic
- 1 cup sautéed arugula, puréed
- 1 pound fresh pasta sheets
- 2 eggs, beaten, for an egg wash
This simple ravioli recipe from Chef Lee Skawinski of Cinque Terre in Portland, Maine, begins with a basic cheese ravioli filling. If you wish to add more flavor and color, you can try adding one of the suggested filling additions. Tossing the ravioli with olive oil or butter before serving prevents each ravioli from sticking together, and imparts added flavor. — Allison Beck
To sauté shallots, heat a small pan over medium-high heat. Add about 2 teaspoons of olive oil and shallots. Cook about 3-4 minutes, or until they're translucent. Set aside.
Combine ricotta, egg, shallots, nutmeg, pecorino, Parmigiano Reggiano, salt, pepper and filling addition, if using, in a mixing bowl. Mix together and chill overnight.
For assembling ravioli:
Lay one pasta sheet on lightly floured surface. Spoon filling mixture, 1 tablespoon at a time, onto pasta sheet, leaving 1½ inches between each spoonful. Brush beaten egg wash on sides of pasta, and between filling. Cover with second pasta sheet. Use fingers to seal edges around each filling, then cut apart with a knife to create individual ravioli.
Cook ravioli in salted boiling water for 45 seconds, and remove with a slotted spoon.
Serve on heated plates with butter or olive oil. Garnish with fresh sage.