Ravioli ricotta e prezzemolo
Ravioli with ricotta and parsley
Ravioli with ricotta and parsley are made to impress the taste buds as well as the eye.
The parsley look like pressed flowers with oversized green leaves in intricate patterns. And the filling of ricotta made of sheep milk mixed with grated pecorino and a tiny bits prosciutto is really delicate in an understated and unobtrusive kind of way. All you need to complete a dish of ravioli with ricotta and parsley is a sauce of nutty brown butter and a sprinkling of parsley.
If you can’t get hold of ricotta di pecora or pecorino normal ricotta and a hard cheese like parmesan or grana padano can be used instead.
Ingredients
For the pasta
250 g of Italian flour
2 eggs and 1 egg yolk
Flat-leaf parsley
For the filling
100 g ricotta di pecora
50 g grated pecorino
50 g dry-cured ham
Grated nutmeg
Finely chopped parsley
For the sauce
100 g melted and browned butter
Parsley leaves
Preparation
Make a volcano of flour on a clean table.
Pour the eggs in the middle of the mount and use a fork to mix it with flour.
Use the heel of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add a drop of water. If the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Fold the pasta into a rectangle and decrease the width of the pasta machine gradually, one step at a time.
When you have reached the 3rd step place parsley leaves between two rectangular sheets of pasta, and continue to roll the pasta through the machine at decreasing widths.
Prepare the filling by mixing ricotta with grated pecorino, grated nutmeg, finely cut ham and finely chopped parsley.
Use a round cutter to make small pasta discs of identical sizes.
Place a spoonful of ricotta mixture on every other pasta disc and cover with another pasta disc.
Make sure the edges are sealed
Cook ravioli with ricotta and parsley in boiling salted water for about 3 minutes.
Heat the butter in a saucepan on medium heat, let it foam and subside, and continue cooking until brown specks begin to form.
Pour the browned butter over the ravioli and sprinkle with parsley before serving.
I love parsley. Not too recipes I find call for it. Usually just found as a side garnish! Have never made homemade pasta before, but this looks really good! Thanks for sharing! :)
It’s meditative to make your own pasta, and you become totally addicted to the taste, so you really should give it a try.