1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
How to Make It
To prepare ravioli, place ricotta in a cheesecloth-lined colander; drain 30 minutes. Combine ricotta, 1/4 cup Parmigiano-Reggiano, and next 4 ingredients (through egg), stirring until well combined.
Place 1 (15 x 3–inch) Classic Pasta Dough sheet on a lightly floured surface. Spoon 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge in the center of sheet. Spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place 1 (15 x 3–inch) pasta sheet on top, pressing to seal. Cut pasta sheet crosswise into 5 (3 x 3–inch) ravioli, trimming edges with a sharp knife or pastry wheel. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining pasta sheets and filling mixture to form 20 ravioli.
Bring 6 quarts water and salt to a boil in an 8-quart pot. Add half of ravioli to pot; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Repeat procedure with remaining ravioli.
To prepare sauce, heat oil in a large skillet over low heat. Add garlic to pan; cook 6 minutes or until garlic is tender. Remove from heat. Place 5 ravioli in each of 4 shallow bowls; drizzle each serving with 1 1/2 teaspoons garlic oil. Top each serving with 1 tablespoon basil and 1 tablespoon shaved Parmigiano-Reggiano. Serve immediately.
At my husband's request, I cut the basil by half. As it turned out, it was the right amount for us because it complimented the ground meat marinara we used on it. I would likely use the full amount of basil had I simply drizzled it with olive oil. The filling was creamy smooth and held together very well when placed on the dough for stamping. Thanks for the recipe. It is my new go to.
This was tasty and we made the pasta with friends as something fun to do before dinner. The pasta is very good, we used semolina flour. The amount of time it takes is why I give it 3 stars, seems like a lot of work for something that you can buy from the store. But it's something I'll make again, I think I'll make a double batch and freeze half of it.
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