Cheese ravioli

There is a large variety of pasta, each with its taste, shape, color and aroma. Ravioli also, can have a lot of fillings, but for this recipe I chose to fill them with cheese. And not the classical ingredients, but the ones that I found lost in my fridge.

  • 300g flour
  • 2 eggs
  • 1 tablespoon of water (or more if necessary)
  • 100g parmigiano reggiano (finely grated)
  • 100g emmental (ras fin)
  • 1 egg
  • 1 tablespoon of mascarpone
  • 1 teaspoon of pepper

  1. Make a dough from the flour, eggs and water. I used my electric mixer to be easier.
  2.  Divide the dough into balls about an apricot as size.
  3. Flour them well and pass them through the pasta machine, from the biggest size (1) to the finest one (9). If you do not have a pasta machine, they can be done manually as well, but I do not have so much energy and patience.
  4. I obtain in this way some pasta sheets that I lay on the table.
  5. Take the first pasta sheet and pour the filling (made by mixing all the ingredients: parmigiano reggiano, emmental, egg and mascarpone) on the pasta sheet every 3cm. The distance depends on the ravioli cutter you have.
  6. Brush the pasta sheet near the filling to stick later.
  7. Add another pasta sheet on top trying to remove the air that remains around the filling.
  8. Cut the ravioli with the cutter around the filling.
  9. Fill a pot with water and a 1/2 teaspoon of salt and heat it to simmer.
  10. When boiling, add the ravioli and let them for 10-15 min to cook.
Serve them with tomatoes puree,  additional parmigiano reggiano and decorate with parsil or basil.


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