RICOTTA CHEESE RAVIOLI RECIPES

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HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING RECIPE | FOOD ...



Homemade Ravioli with Ricotta Cheese Filling Recipe | Food ... image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

4 eggs, plus 2 eggs, beaten, for egg wash
3 cups all-purpose flour, plus additional for dusting
1/2 cup water
Ricotta Cheese Filling, recipe follows
 1 cup ricotta cheese, well drained
 1 egg
Salt and pepper
 Salt and pepper

Steps:

  • In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. 
  • Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick. 
  • Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking. 
  • Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
  •  In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

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

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

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