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RAVIOLIS - Easy Raviolis :]>
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| Easy Ravioli SERVINGS: MAKES 40 RAVIOLI You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. | |
| Dough Tip | |
| 2 cups | all-purpose flour |
| 1/2 teaspoon | fine sea salt |
| Pinch | freshly grated nutmeg |
| 1 tablespoon | semolina flour, plus more for dusting |
| 3 extra-large eggs | |
| 1 tablespoon | extra-virgin olive oil |
| Filling - See below ~ ~ ~ In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5-by-4-inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Roll the dough through at successively narrower settings, two times per setting, until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling. In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve. Make Ahead The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags. Serve With Warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter. ~ ~ ~ Four-Cheese Ravioli STAFF-FAVORITE | |
| 7 ounces | sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta, (3/4 cup) |
| 3 ounces | Italian Fontina cheese, shredded (2/3 cup) |
| 3 ounces | fresh mozzarella, cut into 1/4-inch dice (1/2 cup) |
| 1/2 cup | freshly grated Parmigiano-Reggiano cheese |
| Salt | |
| freshly ground pepper | |
| 1 large | egg, lightly beaten |
| In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated. Make Ahead Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month. ~ ~ ~ Carrot-and-Ricotta Raviolis SERVINGS: MAKES 40 RAVIOLI STAFF-FAVORITE ~ ~ ~ | |
| 3 large | carrots, peeled and cut into 1-inch chunks (3/4 pound) |
| 1 tablespoon | extra-virgin olive oil |
| Salt | |
| freshly ground pepper | |
| 2 teaspoons | unsalted butter |
| 1 tablespoon | minced shallot |
| 1 tablespoon | heavy cream |
| 5 ounces | sheep's-milk ricotta or well-drained fresh cow's-milk ricotta, (1/2 cup firmly packed) |
| 6 tablespoons | freshly grated Parmigiano-Reggiano cheese |
| Pinch | freshly grated nutmeg |
| 1 large | egg yolk |
Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Make Ahead Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month.
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