Ricotta Pecorino And Parmesan Ravioli Recipes

RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)

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.

RAVIOLI HOMEMADE WITH RICOTTA

Steps:

• Chop a handful of parsley with a clove of garlic, transfer this to a bowl with 1/2 cup of Pecorino cheese, season with salt, pepper and nutmeg, and mix.
• Pound the slice of beef, spread with the filling, then place the pancetta on top, roll the meat up tightly and tie it at several points.
• Fry the diced lardo in a saucepan with 2 tablespoons of oil, place the meat in the pan and brown for a few minutes on high heat, then add wine a little at a time (1/2 cup in all).
• Peel the tomatoes and pass them through a vegetable mill. Add this to the meat when all the wine has evaporated, season with salt, and cook on low heat for about 2 hours, adding a little water if it dries out too much.
• In the meantime, form the flour into a well on a work surface and break 2 eggs inside. Season with salt and knead together, adding warm water as necessary until you achieve a firm dough, then roll it out into thin strips. Place the ricotta in a bowl and mash it with a fork.
• Add 1 egg, salt, pepper, the rest of the Pecorino cheese, and a large bunch of chopped parsley; mix well and place the filling in small dollops on the lower half of each pasta sheet.
• Cover with the empty side of the dough and cut into ravioli with a fluted pasta cutter. Cook in plenty of salted boiling water and toss with the meat sauce. Sprinkle with chili pepper and serve.

CHICKEN PARMIGIANO AND RAVIOLI

Steps:

• For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race...
• Preheat the oven to 450 degrees F.
• For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated.
• Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil.
• Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes.
• Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy!

VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI

Steps:

• For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
• For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
• For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
• For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
• Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.