Parsley and Ricotta Ravioli

This is a modified recipe of Marcella Hazan as her recipe is for Tortelli.

1/2 cup chopped parsley
1 1/2 cups ricotta
1 cup freshly grated parmigiano-reggiano cheese
1 egg yolk
1/4 tsp nutmeg
salt (don’t add salt as parmigiano cheese is salty enough)

Mix with fork the parsley, ricotta, grated cheese, egg yolk and nutmeg in bowl. Taste and correct for salt.

Sprinkle flour on ravioliera. heavily flour the pasta side that will go on the ravioliera so that the pasta won’t stick to it. place filling in cups making sure that the filling does not go above the cup height. place top pasta layer and use roller to divide the raviolis.

Make sure finished raviolis are put on heavily floured plate or they will stick!

Make pasta dough. When boiling add 1 tablespoon olive oil. (I boil for 3 minutes max, boil only as many as necessary to not overcrowd keeping cooked ravioli on warmed plate covered with foil).

See Spinach and Mushroom Ravioli Here

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