In this article i will show you the simple way to prepare homemade Ricotta Ravioli Recipe. Anyone can prepare these classic, simple ravioli with just a little effort. But when you have less time, use small wonton wrappers, sold refrigerated in many grocery stores. Recipe makes 4 to 6 servings (about 50 ravioli). Here are ingredients and easy directions. Follow them carefully:

HOMEMADE RICOTTA RAVIOLI RECIPE - EASY DIRECTIONS

EQUIPMENT

• hand-crank pasta roller
• pizza cutter
• water mister

INGREDIENTS :PASTA

• dough for Handmade Egg Noodles

FILLING

• 1½ cups whole-milk ricotta cheese
• ¼ teaspoon salt
• few twists of black pepper
• pinch of cayenne pepper
• scant ¼ teaspoon ground nutmeg
• 1 tablespoon extra-virgin olive oil

SAUCE

• 6 tablespoons unsalted butter
• 6 to 8 fresh sage leaves, coarsely chopped
• freshly ground black pepper
• Parmesan cheese for grating

DIRECTIONS :

1. While the pasta dough is resting, spread the ricotta in a rectangle about ¼ inch thick directly on a clean, white, dry dish towel. Wrap the towel gently around the cheese and let the towel absorb excess moisture from the cheese for about 30 minutes.
2. Roll out the pasta into sheets a little thinner than described in the egg noodles recipe, keeping it well covered at all times. Ideally, the sheets should be about 4 inches wide, resulting in 2-inch ravioli no trimming necessary.
3. To make the filling, unwrap the ricotta and transfer it to a medium bowl. Season well with the salt, black pepper, a little cayenne, a few good scrapings of nutmeg, and a tablespoon of good olive oil. Taste it should be rich and well seasoned.
4. Have ready a clean water mister filled with water.
5. Cut the pasta sheets into manageable lengths. Using one sheet at a time, place teaspoonfuls of ricotta filling 2 inches apart, off-center, along the sheet of pasta.
6. Mist the pasta sheet lightly with water, then fold it over lengthwise, enclosing the filling. Carefully and systematically press out any air pockets, pressing firmly to fuse the pasta together. Using a pizza cutter, cut the ravioli apart. Trim if necessary. Transfer the ravioli to a sheet pan well dusted with semolina flour.
7. When all the ravioli are made, bring a large pot of water to a boil. Salt the water generously, and gently throw in half the ravioli. Let the ravioli cook for 40 to 45 seconds after the water returns to a boil, gently stirring the pot from time to time. Don't fret if a couple of them break. Rinse one in cold water and taste it might need more cooking time to become tender. Scoop the ravioli out with a wire skimmer, drain briefly, then turn out into a buttered serving dish. Save some of the pasta-cooking water in case it's needed for the sauce.
8. To make the sauce, in a skillet, melt 3 tablespoons of the butter on high heat. When the butter turns golden brown and smells nutty, throw in half the sage; it will sizzle. Tip the ravioli into the skillet, toss gently, then slide them back into the dish. Repeat with the remaining ravioli, butter, and sage. If the ravioli seem in need of a little moisture, add a spoonful or two of the pasta cooking water. Lightly grind black pepper and grate a little Parmesan over the ravioli, and serve immediately.

Hope you like this simple Italian pasta. Bon Apetit.

 

Source