Ravioli with Arugula and Lemon
May I suggest that you read this recipe through before beginning to prepare it. ( To the side you can see a visual of the steps to create the pasta.)
⅓ Cup 00Flour, plus 2 TBSP (4.4ounces) plus extra to roll out
⅓ Cup semolina , (1.8 onces)
1 large egg
FILLING
1 Cup ricotta
1 handful arugula, diced
1 medium lemon , zested
2 TBSP parmesan cheese
1 large egg
salt and pepper
water for sealing the pasta dough
SAUCE
2 Cups Cherry tomatoes, cut in ¼'s lengthwise
2 medium shallots, finely sliced in rings
2 TBSP olive oil
salt and pepper to taste
1 TBSP fresh oregano or basil, for garnish
1.For the ravioli: Place both kinds of flour in a mound on a clean work surface. Make well in the center and drop the egg into the center.
2.Using a fork, beat the egg and slowly incorporate the flours into the egg mixture. Take care to work from the center out so the egg does not leak out. When the dough is too stiff to mix with your fork, remove any “bits” of dough from your work surface and lightly flour the surface with more 00 flour. Dust you hands and start kneading on the surface. (The dough should be firm but NOT sticky. Add more flour if necessary to make it firm.)
3.Knead the dough turning it 90 degrees after each knead. for 3-4 minutes. Form into a ball and cover first with a dry towel and then with a damp towel. Let rest 30 minutes.
4.While dough is resting, make the filling. On a large cookie sheet covered with two layers of paper towel, spread the ricotta out and let sit for 10 minutes to absorb the moisture. When ready, fold one half of the towel over the other and peel back. Fold again and peel away the towels.
5.Place the ricotta, diced arugula, lemon zest and egg in a bowl. Mix. Add the parmesan and combine. Set aside.
6.When the dough has set for 30 minutes, lightly flour a work surface and rolling pin..
. Roll the dough from the center outwards first one way, then turn the dough 90 degrees and roll again to form a circle approximately 14” across. No measuring tape handy? No problem- the circle should be as wide as your two hands spread across the surface…
7.Fold the circle in half and press on the center seam then unfold. Starting an inch below the center seam place 5- 6 dollops of filling along a straight line.
Come down two inches and create another row of ricotta filling
then a third row; When you have used all the filling or run out of space take a pastry brush and brush water between the mound of ricotta - both across and down.( When you put the top on the ravioli this water will seal the dough.)
8.Fold the top half of the dough on top of the ricotta mounds and press lightly.creating pillows. Using a pastry cutter or sharp knife, cut the ravioli into squares. If using a knife, take the tines of a fork and press each side to firmly seal the edges.
9.Bring a large pot of salted water to a boil. While the water is heating make the sauce.
10.In a sauté pan, add olive oil and shallots. Sauté 3 minutes until translucent. Add tomatoes and salt and pepper. Cook for 4 minutes.
11.Place ravioli in boiling water and cook 6-7 minutes. With a slotted spoon remove and toss with sauce. Serve with a sprinkling of parmesan and fresh oregano or fresh basil.
.Categories:Pasta
Source
Loree's Fine Foods thanks to Cookingintoscana.it
Servings/Yield
2 servings
Rating
Cuisine
European
Course
Main
