Saturday, May 13, 2017

Ricotta Ravioli

As mentioned in yesterday's post, I made homemade pasta dough and with it a couple batches of ravioli. Following is the recipe for the ricotta filling I used in the triangular-shaped vegetarian ravioli. 

Herbed Lemon Ricotta Filling
1 container (475 grams)
1 Tablespoon chopped tarragon
zest of one lemon
1 teaspoon minced garlic
1 Tablespoon grated Parmesan cheese
cracked black pepper

Mix all ingredients together. This is just a base recipe - any desired combination of herbs and spices may be used. I used lemon and tarragon as flavors to pair with the lobster ravioli I also made.
Ricotta Ravioli
Roll pasta dough into sheets using the thinnest setting, keeping sheets covered when not in use. If you have a handy ravioli tray, then the process will be easier. If not, you will need cutters of desired shape and size to cut the individual raviolis out by hand.

Drape one sheet over the ravioli tray, and gently press a small spoonful of filling in each cavity. I'm not sure exactly but I think I used about one teaspoon filling for each ravioli. Brush all the edges of dough with egg yolk or water. I just used water for this and used my finger and found no problems with the dough not sticking or the seal breaking. Gently drape another sheet over, then unmold the raviolis as directed. Place on a baking sheet dusted with flour. Repeat until either all the filling or all the pasta has been used up.

Ravioli can be cooked immediately, chilled for awhile before cooking, or alternatively frozen and cooked from frozen as required. Cook in boiling salted water for a few minutes until dough is cooked through, 

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