Sheep's Milk Ricotta And Parmesan Cheese Ravioli
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Stir eggs until mixed together, add flour, salt and olive oil
2
With a dough hook, knead mix for about 15 to 20 minutes
3
Form into 6-ounce balls and refrigerate for 1/2 hour
4
Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness
5
Mix all ingredients together
6
Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart
7
Brush flattened pasta with egg yolk wash
8
Cover with a second sheet of pasta of the same size
9
Press top layer of pasta over balls of ravioli mix, making sure to get the air out
10
Cut with round cutter or knife to desired shape
11
Place finished ravioli into pot of boiling salted water, for about 1 minute
12
Remove from water
13
Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil
14
Serve