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Ингредиенты
- 4 x Large eggs
- 3Â 1/2 c. flour plus more for
- Â Â dusting work surface
- 1/2 tsp extra virgin olive oil
- 3 c. ricotta cheese
- 1Â 1/2 c. freshly-grated pecorino
- 1/4 c. minced fresh parsley
- 2 x Large eggs
- 1 bn basil, leaves only cut into chiffonade
- 1/4 lb prosciutto cut into 1/8" dice
- Â Â Several gratings of nutmeg
- 3 Tbsp. salt
- 8 Tbsp. butter
Инструкции
- To make the pasta, make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the Large eggs and oil. Using a fork, beat together the Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Don't worry which this initial phase looks messy. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and leftover crusty bits. Throw away these bits. Lightly flour the board and continue kneading for 3 more min. The dough should be elastic and a little sticky. Continue to knead it for another 3 min, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
- Meanwhile, to make the filling, in a large bowl, combine the ricotta and the pecorino and mix well. Add in the parsley, Large eggs, basil, prosciutto and nutmeg and stir well to combine. Set aside.
- Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.
- If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the ricotta mix. Place an equal sheet of pasta over and press down lightly with your hands. Carefully roll the 2 sheets together with the roller to create the ravioli. Using a pastry cutter, cut the ravioli apart by running down between the ravioli.
- If you don't have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2 by 1-inch. Place a tsp. of the ricotta mix into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to create a 1-inch square. Repeat till all ingredients have been used.
- Bring 8 qts of water to boil and add in 3 Tbsp. salt. Drop the ravioli in and cook 6 to 7 min, till tender and fully cooked.
- Meanwhile, in a 12- to 14-inch saute/fry pan, heat the butter till melted and bubbling. Emulsify with 4 Tbsp. pasta water taken from the pasta pot. Remove ravioli from cooking liquid, drain and add in to saute/fry pan. Toss over heat 1 minute to coat, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 628 | |
| Calories from Fat 456 | 73% |
| Total Fat 51.23g | 64% |
| Saturated Fat 29.5g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 462mg | 154% |
| Sodium 5703mg | 238% |
| Potassium 407mg | 12% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.15g | 1% |
| Protein 34.31g | 55% |
