Ricotta and Parsley Ravioli

Ravioli

By: Daniel Lucas

Dish: Pasta
Season: Spring
Source: Family Recipe
Servings: 4
Need help? Read the guide

Ingredients

  • 1/2 cup parsley, chopped
  • 1 1/2 cups ricotta
  • 1 cup parmigiano-reggiano, shredded
  • 1 egg yolk
  • whole nutmgeg, grated
  • 1 cup flour
  • 2 whole eggs

I enjoy making this dish in the winter time when the selection of fresh vegetables is limited and I tire of eating cabbage. The brightness of the parsley with the ricotta is a refreshing break from the dreariness of a Pacific Northwest winter. Use the nutmeg sparingly, it should only be used to round out the dish, not the center of it.

Method

  1. Combine the parsley, ricotta, parmesan, salt, egg yolk, and a little grated nutmeg into a bowl and mix.
  2. Cover and place in the refrigerator
  3. Make pasta dough, as instructed here
  4. Slice your ball of pasta into ~3 pieces, so that you will have manageable sheets of pasta.
  5. Take one of the slices, covering the other two with a towel.
  6. Roll the pasta from 7-4 on the machine
  7. Cut the pasta into ~2-4 inch strips
  8. Fill each strip with a tbsp. of the filling.
  9. Fold the strips and press the edges with a fork
  10. Set aside and cover. Repeat with the other slices of pasta dough.
  11. Bring a pot of water to a boil, adding about 10 ravioli at a time.
  12. Cook for ~5 mins
  13. Repeat until all ravioli are cooked.

Ricotta and Parsley Ravioli

Ravioli

By: Daniel Lucas

I enjoy making this dish in the winter time when the selection of fresh vegetables is limited and I tire of eating cabbage. The brightness of the parsley with the ricotta is a refreshing break from the dreariness of a Pacific Northwest winter. Use the nutmeg sparingly, it should only be used to round out the dish, not the center of it.

Method

  1. Combine the parsley, ricotta, parmesan, salt, egg yolk, and a little grated nutmeg into a bowl and mix.
  2. Cover and place in the refrigerator
  3. Make pasta dough, as instructed here
  4. Slice your ball of pasta into ~3 pieces, so that you will have manageable sheets of pasta.
  5. Take one of the slices, covering the other two with a towel.
  6. Roll the pasta from 7-4 on the machine
  7. Cut the pasta into ~2-4 inch strips
  8. Fill each strip with a tbsp. of the filling.
  9. Fold the strips and press the edges with a fork
  10. Set aside and cover. Repeat with the other slices of pasta dough.
  11. Bring a pot of water to a boil, adding about 10 ravioli at a time.
  12. Cook for ~5 mins
  13. Repeat until all ravioli are cooked.

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