That’s the beauty of making homemade ravioli: you can choose the ingredients that you most love and experience lots of flavor combinations. Once you have learned how to prepare the dough you can fire your imagination.
DIRECTION (4 people recipe)
For pasta dough:
- 400g of plain flour
- 4 whole egg
For the filled:
- 500g of fresh cow ricotta
- 100g of parmesan cheese
- Salt and black pepper
- 200g of porcini mushroom sliced
- 40g of butter
Incorporate the eggs to the flour and mix well for 10 minutes, then leave in the fridge for one hour ( the dough will loose the elasticity). Put it in to a sache a poche.
Brake up ricotta with a fork add parmesan salt and black pepper. Mix together (no too much otherwise the ricotta will loose water and the pasta will broke)
Split the dough into two parts and roll out the dough using a rolling pin or a pasta machine until 2mm. (Put some flour between layers)
For filling: Use just a bit of water to moisten the dough sheet between the filling heaps.Gently lay the top sheet of pasta over the filled bottom layer.
Make a ricotta round disk into the wet layer, and cover with a dry pasta layer and stick toghether removing the air from the filling. Splash with same water to removing the excess umidity and then leave in the fridge covered with cling film until using.
Brown the butter in a sauce pan, add the porcini mishroom and cook shortly until browned, add salt and leave on the side.
Cook the ravioli in a 2% salty water for four minutes, use a spider and drop gently the ravioli on the sauce pan with mushrooms, cooking together for one minute add the cooking water if necessary, moving the pan to create a nice creamy emolsion.
Try if is tasty enough for you and serve.
I had this traditional and simple dish in Sapori d abruzzo restaurant ( in Melbourne) 2 years ago and it was one of the most appreciated dish.
Please feel free to suggest anything
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