Ricotta and basil raviolis
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Ricotta and basil raviolis
For 20 raviolis
Preparation time: 1h , refrigeration time: 1 h , cooking time: 10 min
Raviolis dough
[ingredients title=”Ingredients”]
- 200g durum wheat flour or T55 fine flour
- 2 eggs
- water
[/ingredients]
Raviolis stuffing
[ingredients title=”Ingredients”]
- 150g ricotta
- 15 minced basil leaves
- pepper and salt
- 20g grated parmesan
[/ingredients]
PREPARATION
Raviolis dough
- Mix the flour with the beaten eggs and a small amount of water. The dough should not stick.
- Form a ball and wrap in a plastic film.
- Let rest in the fridge for at least 1 hour.
Raviolis stuffing
- Mince the basil leaves.
- Mix the basil with ricotta and grated parmesan.
Raviolis
- Take out the dough from the fridge and roll out on a floured surface on 2 mm thick.
- Cut the dough in 4 equal rectangles (20×10).
- Place one rectangle on the ravioli mould and dig the dough into the pits.
- Stuff each pit with a tsp of stuffing.
- Moisten the sides with fresh water and lay down an other dough rectangle to close the raviolis.
- Stick the 2 pieces of dough together.
- Take the raviolis out of the mould.
- Repeat the operations with the 2 last pieces of dough.
- Cook the raviolis in boiling water 2 minutes after they have been reached the surface.
- Drain the raviolis with a skimmer ladle and lay down onto 2 plates.
- Pour olive oil on the raviolis sprinkled with basil and chunk of parmesan.
- Add salt and pepper and serve immediately.
Buon Appetito !