Ricotta Ravioli With Ground Meat Recipe by La Cucina di Ecaterina
Cooking Instructions 1 In a bowl, combine the semolina flour, all-purpose flour, eggs, and 1 tablespoon olive oil. Start mixing with a fork, then once the dough begins to come together, knead it by hand on a work surface. If the eggs are small and the dough is too stiff to work, add 1 or 2 teaspoons of water. Knead until the dough is soft and smooth, then wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. 2 For a smooth, thin pasta sheet, use a hand-crank or electric pasta machine. First, prepare the filling: in a bowl, mix the ricotta with Parmesan cheese, chopped parsley, a little salt, and pepper. Chill the filling in the refrigerator while you make the pasta sheets. The ricotta should be dry—if it's not, wrap it in a kitchen towel for about 30 minutes to remove excess moisture. 3 Separately, in a skillet, cook the ground meat over medium heat without adding anything else. Once cooled, add it to the ricotta mixture. 4 Roll out the pasta dough using the pasta machine, starting with the widest setting and working down to the second-narrowest. You should get a rectangular sheet about 1 mm thick. Cover any unused dough right away to prevent it from drying out. Repeat, rolling out the dough on a lightly floured surface. Once the pasta sheet is ready, use a teaspoon to place small mounds of filling spaced apart, fold the sheet over, and cut out the ravioli with a cutter. 5 Cook the ravioli for a few minutes in a pot of boiling salted water (keep the heat moderate to prevent them from opening). For the sauce, heat olive oil, cherry tomatoes, basil, and salt in a skillet for a few minutes. Toss the cooked ravioli with the sauce and serve. 1 In a bowl, combine the semolina flour, all-purpose flour, eggs, and 1 tablespoon olive oil. Start mixing with a fork, then once the dough begins to come together, knead it by hand on a work surface. If the eggs are small and the dough is too stiff to work, add 1 or 2 teaspoons of water. Knead until the dough is soft and smooth, then wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. 1 In a bowl, combine the semolina flour, all-purpose flour, eggs, and 1 tablespoon olive oil. Start mixing with a fork, then once the dough begins to come together, knead it by hand on a work surface. If the eggs are small and the dough is too stiff to work, add 1 or 2 teaspoons of water. Knead until the dough is soft and smooth, then wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. 2 For a smooth, thin pasta sheet, use a hand-crank or electric pasta machine. First, prepare the filling: in a bowl, mix the ricotta with Parmesan cheese, chopped parsley, a little salt, and pepper. Chill the filling in the refrigerator while you make the pasta sheets. The ricotta should be dry—if it's not, wrap it in a kitchen towel for about 30 minutes to remove excess moisture. 2 For a smooth, thin pasta sheet, use a hand-crank or electric pasta machine. First, prepare the filling: in a bowl, mix the ricotta with Parmesan cheese, chopped parsley, a little salt, and pepper. Chill the filling in the refrigerator while you make the pasta sheets. The ricotta should be dry—if it's not, wrap it in a kitchen towel for about 30 minutes to remove excess moisture. 3 Separately, in a skillet, cook the ground meat over medium heat without adding anything else. Once cooled, add it to the ricotta mixture. 3 Separately, in a skillet, cook the ground meat over medium heat without adding anything else. Once cooled, add it to the ricotta mixture. 4 Roll out the pasta dough using the pasta machine, starting with the widest setting and working down to the second-narrowest. You should get a rectangular sheet about 1 mm thick. Cover any unused dough right away to prevent it from drying out. Repeat, rolling out the dough on a lightly floured surface. Once the pasta sheet is ready, use a teaspoon to place small mounds of filling spaced apart, fold the sheet over, and cut out the ravioli with a cutter. 4 Roll out the pasta dough using the pasta machine, starting with the widest setting and working down to the second-narrowest. You should get a rectangular sheet about 1 mm thick. Cover any unused dough right away to prevent it from drying out. Repeat, rolling out the dough on a lightly floured surface. Once the pasta sheet is ready, use a teaspoon to place small mounds of filling spaced apart, fold the sheet over, and cut out the ravioli with a cutter. 5 Cook the ravioli for a few minutes in a pot of boiling salted water (keep the heat moderate to prevent them from opening). For the sauce, heat olive oil, cherry tomatoes, basil, and salt in a skillet for a few minutes. Toss the cooked ravioli with the sauce and serve. 5 Cook the ravioli for a few minutes in a pot of boiling salted water (keep the heat moderate to prevent them from opening). For the sauce, heat olive oil, cherry tomatoes, basil, and salt in a skillet for a few minutes. Toss the cooked ravioli with the sauce and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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