Ravioli with Herbed Ricotta Filling

Ravioli with Herbed Ricotta Filling Recipe
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
You can shape the pasta and freeze it up to a month before cooking.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 394
Fat 20.5 g
Satfat 8.1 g
Monofat 9.1 g
Polyfat 1.6 g
Protein 19 g
Carbohydrate 33 g
Fiber 0.4 g
Cholesterol 193 mg
Iron 1.6 mg
Sodium 731 mg
Calcium 283 mg

Ingredients

Ravioli:
3/4 cup (6 ounces) whole-milk ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh basil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1 large egg
6 quarts water
2 tablespoons fine sea salt
Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

Note:

Faith Willinger,

March 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note