Fresh Ravioli with Ricotta

Fresh Ravioli with Ricotta
By
Staff Writer
Patricia Stagich

Fresh pasta

Tender pillows of fresh pasta with ricotta filling.

6
Servings
678
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
26g
37%
Sugar
1g
1%
Saturated Fat
18g
75%
Cholesterol
80mg
27%
Carbohydrate, by difference
80g
62%
Protein
28g
61%
Vitamin A, RAE
174µg
25%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
593mg
59%
Choline, total
35mg
8%
Fiber, total dietary
3g
12%
Folate, total
199µg
50%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
509mg
73%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
597mg
40%
Thiamin
1mg
91%
Water
101g
4%
Zinc, Zn
3mg
38%

Ravioli Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Ravioli Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.