Ravioli with Ricotta and Ham Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour
- 100 g semolina (durum wheat semolina)
- 100 ml milk
- 1 egg (s)
- 3 egg yolks
- 3 tablespoon oil
- 1 teaspoon salt
For the filling:
- 100 g Parma ham
- 1 tablespoon garlic, chopped
- 1 bunch rocket
- 1 tablespoon basil, chopped
- 80 g tomato (s), dried
- 100 g ricotta
- salt and pepper
- butter
- some sage, fresher, cut into small pieces
- Parmesan
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the dough. Cover with foil and leave to rest in the refrigerator for about 1 hour.
- Chop the tomatoes, Parma ham and rocket into small pieces. I put everything in the food processor to create a sticky, firm consistency that is wonderful to work with. Mix the ricotta in a high bowl with salt, pepper, garlic and basil until smooth. Add the ham, rocket and tomatoes and mix well.
- Then roll out the dough thinly with a pasta machine or a rolling pin, approx. 1 - 2 mm. I covered the kitchen table with 2 large sheets of cling film, which had the effect that you can roll out the dough with a rolling pin and the cleaning work was reduced by 100%!
- Place small portions of the filling on the rolled out pasta dough with a little space between them. Use a ravioli cutter or a glass to cut out the pasta dough and filling. It is important that you sprinkle the mold with flour so that the dough does not tear when the mold is opened.
- Brush the edge of the pastry around the filling with a beaten egg, fold it into a crescent and press the edge firmly with a fork. This also gives the ravioli a nice pattern.
- Cook the ravioli in boiling salted water for about 3 minutes. Melt the butter in a saucepan with the sage. Pour over the ravioli and serve sprinkled with parmesan.
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