Foryoueats: Herb Ricotta Raviolo

1

For the Pasta Dough, crack and separate eggs, add ‘00’ flour to pasta board and make a well for the liquid ingredients.

2

Add separated eggs, oil and salt into well of flour, blending to combine with a fork.

3

Gradually mix flour into egg-mix to form a shaggy dough.

4

Continue to knead pasta for about 5 minutes until smooth and semi-soft.

5

Cover ball of dough with plastic and leave at room temp.

6

Crispy Breadcrumbs:

Place oil in a small frypan and heat over medium heat. Meanwhile, dice bread into 3mm dice.
Add bread to oil, and stir frequently to toast for 5-6 minutes until crisp and golden brown.
Transfer to drain on paper towel in a small bowl. Season with salt.

7

Herb Sauce:

For the Herb Sauce, pick coriander, parsley and mint, then finely chop.
In a medium bowl, mix sauce by adding oil, lemon zest, minced garlic and paprika to chopped herbs.

When breadcrumbs are crisp and well drained, stir 2 tbs into sauce.

Season sauce with salt and pepper. Transfer to a piping bag and set herb sauce aside at room temperature.

8

Pasta:
Place a wide saucepan filled with water on high heat to boil. Season generously with fine salt.

9

Cut rested pasta dough in half. Take one piece, flatten into a rectangle and dust with flour. Run dough through widest setting of pasta maker. Fold into thirds and repeat rolling and folding approximately 4 times, dusting folded dough piece with flour as needed, before running it through the machine each time.
Reduce space between rollers one setting at a time until reaching last setting on the pasta maker. The dough will be 1 to 2mm thick.

10

Lay sheet of dough on lightly floured work surface.
Cut pasta sheet crossways in 2 pieces, making one slightly larger than the other..

11

Working with shorter pasta sheet, forming a ‘well’ in each, pipe 2 mounds of ¼ cup ricotta about 12cm apart.

12

Spoon 1 tablespoon of herb sauce into each ‘well’ in the ricotta.
Lightly brush water over the pasta dough that surrounds filling.

13

Top with longer pasta sheet, pressing edges around filling together. Then, turn cutter upside down to the soft side, place over mound and gently roll over to seal pieces together.

14

Using 10cm ring cutter, cut pasta into rounds. Place ravioli on a small tray lined with baking paper and lightly dusted with flour and leave at room temperature

15

Bring wide saucepan of salted water to a boil. Add 2 ravioli. Cook ravioli for approximately 2 minutes, or until pasta is cooked through.

Using slotted spoon, remove ravioli and transfer to medium frypan with a little of it’s pasta water over medium heat. Drizzle ravioli with 2 tablespoon extra-virgin olive oil and squeeze approximately 1 tablespoon of lemon juice over ravioli. Allow pasta water sauce to reduce slightly.

Herb Ricotta Raviolo

Ingredients

Raviolo

Crispy Breadcrumbs

Herb Sauce

Steps

Nutrition Facts