We got a pasta roller for as a wedding gift, so making homemade ravioli has been a fun weekend dinner activity in our household lately. This pasta comes together pretty quickly with a little elbow grease. We like to open a nice bottle of red wine and put on some music and have a nice evening together making homemade pasta.
Ingredients:
Pasta:
400 grams 00’ flour
4 whole eggs
1 egg yolk
1/4 cup semolina flour (for dusting)
Filling:
1 cup whole milk ricotta
zest of 1 lemon
1/2 cup Sartori Parmesan cheese, finely grated
1/4 cup basil, cut into thin ribbons
salt and pepper
Sauce:
1 tablespoon olive oil
2 medium shallots, thinly sliced
1 box cherry tomatoes on the vine, de-stemmed and halved
2 cloves garlic, minced
1 tablespoon balsamic vinegar
juice of 1 lemon
salt and pepper
1/4 cup heavy cream
Garnish:
1/8 cup basil, cut into thin ribbons
1/8 cup Sartori Parmesan cheese, finely grated
1/2 cup walnuts, toasted (optional)
Preparation:
1. Start by making the pasta dough. Use a kitchen scale to measure the flour by weight. Create a well of pasta flour on a clean kitchen counter. Whisk together eggs in a small bowl and pour into the well. Use a fork to gradually whisk the flour into the eggs. Dough will come together, crumbly at first, but eventually elastic. Knead for about 10 minutes by hand.
2. Wrap dough in plastic wrap and let sit at room temperature for 30-60 minutes to let the gluten develop.
3. While dough is resting, make the filling. In a bowl, stir together ricotta, grated Parmesan, lemon zest, basil, salt, and pepper. Set aside.
4. Prepare 2 baking sheets, dusting with semolina flour to organize your prepared raviolis before boiling them. To make raviolis, divide dough into 6 equal size pieces. Set up pasta roller in the kitchen aid mixer. The roller has thickness settings of 1 through 8. Start on 1 and gradually run through thinner settings until passing through 8. Dust counter with semolina flour and placed rolled out dough. Be careful to only get the semolina on one side of the dough - this makes it much easier to seal the raviolis. Gradually roll out all 6 pieces of dough.
5. To assemble raviolis, place about 1 tablespoon dollops of filling in the center of the dough with about 1 inch of space on each side of the dollops. Fold the dough in half lengthwise, covering the dollops of filling. Use your fingers to form the dough around the filling, removing as much air as possible. Use a ravioli press to stamp out sealed raviolis. Repeat with all dough and filling.
6. In a large skillet, heat olive oil over medium heat. Add shallots, cooking until starting to soften, about 5-8 minutes. Add grape tomatoes and minced garlic. Stir. Deglaze with balsamic vinegar. Let sauce cook down, stir occasionally for about 15 minutes.
7. Add lemon juice to sauce, stirring. Season with salt and pepper. Stir in heavy cream. Turn heat down to low.
8. Fill a pot with heavily salted water. Bring to a strong boil. Cook raviolis in batches until soft, about 7 minutes.
9. Use a slotted spoon to move cooked raviolis from boiling water to sauce pan. Stir into sauce as batches are complete.
10. Add 1/4 cup of pasta cooking water to sauce and stir.
11. Plate raviolis, garnishing with shredded basil and Parmesan cheese.
Ingredients:
Pasta:
400 grams 00’ flour
4 whole eggs
1 egg yolk
1/4 cup semolina flour (for dusting)
Filling:
1 cup whole milk ricotta
zest of 1 lemon
1/2 cup Sartori Parmesan cheese, finely grated
1/4 cup basil, cut into thin ribbons
salt and pepper
Sauce:
1 tablespoon olive oil
2 medium shallots, thinly sliced
1 box cherry tomatoes on the vine, de-stemmed and halved
2 cloves garlic, minced
1 tablespoon balsamic vinegar
juice of 1 lemon
salt and pepper
1/4 cup heavy cream
Garnish:
1/8 cup basil, cut into thin ribbons
1/8 cup Sartori Parmesan cheese, finely grated
1/2 cup walnuts, toasted (optional)
Preparation:
1. Start by making the pasta dough. Use a kitchen scale to measure the flour by weight. Create a well of pasta flour on a clean kitchen counter. Whisk together eggs in a small bowl and pour into the well. Use a fork to gradually whisk the flour into the eggs. Dough will come together, crumbly at first, but eventually elastic. Knead for about 10 minutes by hand.
2. Wrap dough in plastic wrap and let sit at room temperature for 30-60 minutes to let the gluten develop.
3. While dough is resting, make the filling. In a bowl, stir together ricotta, grated Parmesan, lemon zest, basil, salt, and pepper. Set aside.
4. Prepare 2 baking sheets, dusting with semolina flour to organize your prepared raviolis before boiling them. To make raviolis, divide dough into 6 equal size pieces. Set up pasta roller in the kitchen aid mixer. The roller has thickness settings of 1 through 8. Start on 1 and gradually run through thinner settings until passing through 8. Dust counter with semolina flour and placed rolled out dough. Be careful to only get the semolina on one side of the dough - this makes it much easier to seal the raviolis. Gradually roll out all 6 pieces of dough.
5. To assemble raviolis, place about 1 tablespoon dollops of filling in the center of the dough with about 1 inch of space on each side of the dollops. Fold the dough in half lengthwise, covering the dollops of filling. Use your fingers to form the dough around the filling, removing as much air as possible. Use a ravioli press to stamp out sealed raviolis. Repeat with all dough and filling.
6. In a large skillet, heat olive oil over medium heat. Add shallots, cooking until starting to soften, about 5-8 minutes. Add grape tomatoes and minced garlic. Stir. Deglaze with balsamic vinegar. Let sauce cook down, stir occasionally for about 15 minutes.
7. Add lemon juice to sauce, stirring. Season with salt and pepper. Stir in heavy cream. Turn heat down to low.
8. Fill a pot with heavily salted water. Bring to a strong boil. Cook raviolis in batches until soft, about 7 minutes.
9. Use a slotted spoon to move cooked raviolis from boiling water to sauce pan. Stir into sauce as batches are complete.
10. Add 1/4 cup of pasta cooking water to sauce and stir.
11. Plate raviolis, garnishing with shredded basil and Parmesan cheese.