Archie Johnson
Course: Main Course Cuisine: Italian Prep Time: 2 hours 40 minutes Cook Time: 10 minutes Total Time: 2 hours 50 minutes Calories: 655kcal
Let’s get started!
– 4 tbsp Unsalted butter – ¼ cups Grated parmesan cheese – 1 ¾ tsp Salt, divided – ¾ cup Grated pecorino cheese – 1 ½ tsp Freshly cracked black pepper – 6 Large eggs, divided – 4 tbsp Water – 15 oz Whole milk ricotta
1. Pulse flour and 1 tsp salt in a food processor. 2. Whisk 4 eggs and water; slowly add to the processor until dough forms. 3. Continue for 1-2 minutes.
4. Knead for 4-5 minutes, form a ball, wrap in plastic, and let rest for 1 hour. 5. Combine ricotta, 1 egg, 1/2 cup Pecorino, Parmesan, 3/4 tsp salt, and 3/4 tsp pepper and set aside. 6. Divide dough into 8 pieces, keeping unused portions wrapped.
7. Roll one piece into a rectangle and feed through a pasta machine, reducing settings until the smallest. 8. Outline ravioli on half the pasta sheet with a 2-inch cutter.
9. Place a tablespoon of filling on each outline, wet edges with an egg-water mix, fold dough over, seal, and cut. Repeat. 10. Boil salted water, cook ravioli until they float (3-4 minutes).
11. Melt butter in a skillet over medium heat, add black pepper and 1/4 cup pasta water, simmer 1 minute. 12. Add ravioli, toss with cheese, and adjust with more pasta water if needed. 13. Season with salt and pepper, garnish with Parmesan.