UOVA DA RAVIOLO (RAVIOLI WITH AN EGG INSIDE)
Courtesy of Mario Batali
• 1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
• 1/2 cup fresh ricotta
• 1/2 cup spinach, blanched, drained and chopped
• pinch nutmeg
• Salt and white pepper to taste
• 1 recipe basic pasta dough, recipe follows
• 7 very fresh eggs
• 12 tablespoons butter, melted and kept warm
In a non-reactive bowl
Roll out the pasta dough to the 2nd thinnest setting on a pasta rolling machine
In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture. With the back of a small ladle
Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal. or use your handy dandy ravioli cutters. Either way works.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Gently, using awide spatula
For all of you without kitchen aid mixers here is the dough recipe.
• BASIC PASTA DOUGH
• 3* to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
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