ravioli with ricotta sage filling
From onceuponatart 18 years ago
Ingredients
- 250g ready made pasta dough*, thinly rolled out shopping list
- filling shopping list
- 200g (homemade) ricotta shopping list
- 2 tablespoons grated parmigiano reggiano shopping list
- 2 rashers of streaky bacon, cut in small strips (optional) shopping list
- 1 tablespoon fresh sage, chopped shopping list
- a good hand full dried porcinis, soaked in hot water and chopped shopping list
- salt and freshly ground pepper shopping list
- *www.marthastewart.com has a foolproof recipe for homemade pasta dough. if you havent got a pasta machine to roll out the dough, simply use a dusted rolling pin (or an empty bottle of wine, depending on how well equipped your kitchen is...) shopping list
How to make it
- for the filling, place ricotta, grated parmigiano, sage, chopped porcinis, bacon (optional), a little salt and freshly ground pepper into a bowl and mix (you might find this a little yuck - but its best to do this, using your hands).
- place ready made pasta dough (in a strip) on a flat surface. dot 6 piles of filling along one side of each pasta strip and brush around the filling with water. fold over the pastadough and press well around each filling to seal. using a sharp knive cut into ravioli.
- boil ravioli in salted water for 4-5 minutes until al dente (they will float on top). drain and drizzle with some olive oil, scatter with some freshly grated parmesan cheese and some leftover herbs like basil, thyme or some fried sage.
The Rating
Reviewed by 4 people-
I love this dish, and am always looking to create new fillings for my ravioli. I make my pasta homemade, too. ( and my ricotta cheese..people should know how easy it is!) Nothing beats it. The flavors here are wonderful. It will be on my plate wit...more
rdh14
in Niles loved it
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" It was excellent "