Cook and Save

In a previous post i described my experience in preparing some homemade pasta. That same evening i also challenged myself in preparing something somewhat more complicated so here are the chronicles of my experiment. Please note that in this article i will not speak about the traditional recipe, but of my own personal experience.

So… what are we talking about? Well… ravioli!

Ravioli is a kind of filled pasta as long as the more famous tortellini. The main difference between the two is the shape and between the two i have chosen to prepare ravioli simply because it looked easier

The dough is exactly the one described in the previous part of the article. I did my best to make it as thin as possible using a rolling pin. Two sheets of dough of approximately the same size are needed.
We need something to fill ravioli with and ricotta is the most important ingredient. In my case i added some eggs and some nutmeg. Other typical fillings include spinach or Parma’s ham. Yummy! Remember to add some salt since ricotta is far from being a tasty cheese (Actually it is not even a cheese. Oh well!).

Now, using a tea spoon, place the filling trying to follow, as much as possible, a regular square pattern. Remember to leave some space between each little portion.

At this point we need to place the second sheet of dough over the first one. The important thing is to use your finger to make the two layers stick where there is no filling. This is a very important step since we don’t want ravioli to break or open when we will cook them in boiling water.

Now use a knife (or the traditional zigzag-wheel) to cut ravioli. You need to cut along the “pressed” areas. That’s it!

Now we just need to cook our ravioli in abundant salted boiling water. They taste great with a ragù (meat sauce) or simply with some butter and fresh leaves of salvia.

Buon appetito!