RAVIOLI PASTA DOUGH RECIPE RECIPES

Name: Squash & ricotta ravioli
Total time: 2 h 30 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 small butternut squash (900g); 250 g ricotta cheese; ½ a bunch of fresh basil (15g); 3 large free-range eggs; 300 g Tipo 00 or plain flour plus extra for dusting; 600 ml 7-veg tomato sauce; 70 g rocket; 10 g Parmesan cheese; extra virgin olive oil

SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES

Squash & ricotta ravioli | Pasta recipe | Jamie Oliver recipes image

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 small butternut squash (900g)
250 g ricotta cheese
½ a bunch of fresh basil (15g)
3 large free-range eggs
300 g Tipo 00 or plain flour plus extra for dusting
600 ml 7-veg tomato sauce
70 g rocket
10 g Parmesan cheese
extra virgin olive oil

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

Nutrition Facts : Calories 536 calories, FatContent 13.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 26 g protein, CarbohydrateContent 79.7 g carbohydrate, SugarContent 19.4 g sugar, SodiumContent 0.5 g salt, FiberContent 8.2 g fibre

RAVIOLI DOUGH RECIPE - FOOD.COM

Ravioli Dough Recipe - Food.com image

This is the recipe is used by Chef Thomas McNaughton of San Francisco restaurant Flour + Water whenever he makes ravioli or a variety of other stuffed pastas, such as his Pumpkin Tortelloni with Sage and Pumpkin Seeds. McNaughton emphasizes that pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable—and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, he recommends kneading the dough for 10 to 15 minutes.

Total Time 20 minutes

Prep Time 20 minutes

Yield 20 OZ

Number Of Ingredients 5

Ingredients

2 well-packed cups 00 flour (12 1/2 oz./360 g)
1 teaspoon kosher salt
1/2 cup whole egg (about 2 large eggs)
1/3 cup egg yolk (5 to 6 yolks)
1 1/2 teaspoons extra-virgin olive oil

Steps:

Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
Then, still stirring, slowly begin to incorporate the flour “walls” into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help “glue” any loose flour to the dry dough ball.
When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.

Nutrition Facts : Calories 24.7, FatContent 2, SaturatedFatContent 0.6, CholesterolContent 66.5, SodiumContent 126.8, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.1, ProteinContent 1.4

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