Raviolis are square pasta cushions stuffed with elaborate fillings. The tedious process of making ravioli is richly rewarded when you finally get to enjoy them.
Ingredients
- 500 g pasta dough
- 1 egg
Mushroom ravioli and truffle foam
- 2 dl fresh ceps or other mushrooms of your taste
- 200 g ricotta cheese
- 2 shallots
- 1 clove garlic
- 1 tbsp butter
- 1 teaspoon dried thyme
- a few drops of truffle oil
- 2 dl skimmed milk
- 0,5 teaspoon of potato flour
- 1 tsp black pepper
- 1 tsp salt
Spinach ravioli with tomato sauce
- 50 g fresh spinach or frozen spinach
- 200 g ricotta cheese
- 4 tablespoons Parmesan cheese grated
- 200 g tomato paste
- 1 handful of fresh basil and/or oregano
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp sugar
Instructions
- First prepare the pasta dough.
- For the ravioli, you will need to prepare four long, very thin pasta sheets of about 7 cm x 70 cm.
Tomato ravioli and truffle foam
- Finely chop the shallots and garlic and fry in a pan with butter. Also dice the mushrooms quite finely and put them in the pan, they will shrink as the water starts to disappear.
- Fry the mushroom mixture until nice and brown and season with thyme, salt and pepper.
- Put the mixture in a bowl and mix with the ricotta cheese until smooth. Fill and cook the ravioli according to the instructions below.
- While the raviolis are cooking, make the truffle foam. Place the ingredients in a small saucepan, bring to a boil and whisk with a hand mixer until frothy and the potato flour is well blended. Spoon and spread over the ravioli.
Spinach ravioli with tomato sauce
- Chop the fresh spinach very finely and fry with 1 tbsp butter in a pan. Scrape the spinach into a bowl, grate a couple of tablespoons of parmesan cheese over the top and spread the ricotta over the top as well. Season with salt and pepper. Stir until smooth. Put the tomato paste in the pan to heat up gently. Fill and cook the ravioli according to the instructions below.
- While the raviolis are boiling, fry the tomato paste in the pan for a while. Season with salt, sugar and pepper. Then put the ravioli in the pan, give them a couple of turns and serve them. Garnish with Parmesan cheese grated and herbs.
Filling and cooking the ravioli
- Bring a generous amount of pasta water which is salted well, to a boil.
- Place one pasta sheet crosswise in front of you. Add hefty teaspoon of filling 2 cm from the left edge. Continue from there, placing a similar spoonful of filling every 7 cm almost to the end. Brush the bare spots of pasta with beaten egg.
- Lift the second pasta sheet on top and crimp it tightly over the filling. Do not leave any air in the ravioli, otherwise it will burst during cooking. Press the egg-coated pasta together very tightly. Cut the ravioli apart so that each ravioli has the same amount of the edge. You can use a textured cutter for this to make a neat edge. Make another pasta layer in the same style.
- Cook the ravioli quickly, for 3-4 minutes and dry for a while before serving them.
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Last Updated on June 2, 2022 by Flavorado
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