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Ricotta Filled Ravioli
Ingredients
Pasta
300
gr
Ancient Sicilian durum wheat flour
,
(semolina)
300
gr
Flour 00
6
egg yolks
salt
,
to taste
water
,
to taste
Pasta Filling
½
kg
cow ricotta cheese
100
gr
Ragusano dop cheese
,
(or use something similar to a Parmesan)
Marjoram leaves
black pepper
,
to taste
Instructions
Ravoil Pasta Dough
Put flour, egg yolks and salt together on table, add water slowly until a hard and homogeneous mixture is obtained.
Work the mixture for 15 minutes.
Ricotta Filling
Knead all the ingredients until a smooth and homogeneous mixture is obtained.
Make a long sheet of pasta.
Use a spoon or pastry bag to add the ricotta of the filling to the pasta sheet a few inches apart.
Use your fingertips to lightly dampen the pasta sheet around each filling.
Place another sheet of pasta on top.
Use a ravioli cutter to cut each individual ravioli out.
Cook ravioli in salted boiling water for about 3-4 minutes. Drain and serve in Norma Sauce.