Fresh Ricotta Tomato Ravioli Fresh Pasta Stuffed With Pillowy Cheese 2 Servings Recipes

Steps:

• To make the ravioli filling:
• 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
• To make the ravioli dough:
• 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
• 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
• 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
• 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Steps:

• Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.
• In a wide braising pan or deep skillet, heat the oil over medium-low heat. Add the leeks and scallions and cook until softened, about 3 minutes. Stir in the chopped spinach and increase the heat to medium. Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes. Set in a strainer and cool completely.
• Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sautéed greens together in a bowl. Season to taste with salt and pepper and stir in the egg. Chill thoroughly.
• While the filling is chilling, make the pasta dough and let rest.
• Form and cut the ravioli according to directions on page 190. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
• While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat. Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly. Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated. Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary. Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
• Variation: Butter-Sage Sauce (Conditi all Burro e Salvia)
• Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat. (The heat should be low enough to melt the butter slowly, without its separating or turning clear.) Add eight to ten whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the ravioli-cooking water before you drain them. Either fish the ravioli out of the pot with a large wire skimmer or drain them gently. Add the ravioli to the skillet. Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously. Bring to a quick boil, then remove from the heat. Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste. Serve immediately.