Ricotta, Pecorino and Parmesan Ravioli

Name: Ricotta, Pecorino and Parmesan Ravioli
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 5 larges fresh large organic egg yolks; 4 sprigs fresh sage, leaves picked; 1 lemon, zested; 1 bunch Small fresh marjoram, leaves picked, 1/2 finely chopped, other 1/2 kept whole and reserved; 2 Tbsps extra-virgin olive oil; 2 Tbsps finely grated Parmesan, plus extra for finishing; 454 grams strong pasta flour (Tipo `OO`); 2 Tbsps finely grated pecorino, plus extra for finishing; 255 grams buffalo ricotta; 4 servings Sea salt and freshly ground black pepper

Ricotta, Pecorino and Parmesan Ravioli might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 698 calories, 25g of protein, and 24g of fat. From preparation to the plate, this recipe takes about 1 hour and 8 minutes. This recipe is typical of Mediterranean cuisine. If you have sage, sea salt and pepper, strong pasta flour, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.

Ingredients you will need

Breadcrumbs

Dough

All Purpose Flour

Pasta

Egg

Wrap

Equipment you will use

Food Processor

Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.

Ingredients you will need

Seasoning

Marjoram

Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches).

Ingredients you will need

Pasta

Roll

Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.

Ingredients you will need

Ravioli

Pasta

Water

Base

Equipment you will use

Pastry Brush

Knife

Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.

Ingredients you will need

Ravioli

Water

Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.

Ingredients you will need

Sage

Olive Oil

Marjoram

Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

Ingredients you will need

Ground Black Pepper