Ricotta Ravioli With Prosciutto, Roasted Peppers, Pea Shoots And Tomato Cream
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 tbsp
Olive Oil1 cup
Ricotta Cheese1
Egg Yolk1 tsp
Pepper3 cloves
Garlic (peeled)1 cup
Heavy Cream1 cup
Crushed TomatoesDirections:
1
For the pasta: Combine flour and salt in a mixing bowl
2
Make a well in the center and add egg yolks and olive oil
3
Mix until the dough comes together into a ball
4
(If the dough seems too dry, add a few tablespoons of water)
5
Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic
6
Let dough rest in refrigerator for 1 hour
7
Make the filling by combining the ricotta, egg, salt and pepper in a small bowl
8
Using a pasta machine, roll out the pasta dough to the last setting
9
Cut the dough into sheets approximately 18-inches long
10
Place 1 sheet of pasta on a floured work surface and brush with the egg wash
11
Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta
12
Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles
13
Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray
14
Crimp the edges with a fork
15
For the sauce: Poach garlic cloves in the cream until tender
16
Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes
17
Puree in a blender, strain and set aside
18
In a large saute pan, heat prosciutto and roasted peppers in the olive oil
19
Add the pea shoots and cook briefly, until they are just beginning to wilt
20
Season with salt and pepper
21
Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine
22
When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes
23
Drain and immediately add to the sauce
24
To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl
25
Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top
26
Garnish with shaved Parmesan or herbs and serve immediately