Ravioli di Ricotta e Menta (Ravioli with Ricotta and Mint)
 
 
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Ingredients
  • Dough:
  • 2 cups flour
  • 2 cups semolina flour
  • 4 eggs
  • Pinch of fine salt
  • Filling
  • 1½ c. dry whole milk ricotta
  • 2 T. grated Parmesan Cheese
  • ½ c. fresh mint leaves, finely chopped
  • Pinch of ground nutmeg
  • Pinch of cinnamon
  • Pinch of pepper
  • smoked ricotta to taste
  • 80 grs. butter
Instructions
  1. Combine the flours on a wooden work surface and make a well in the center.
  2. Add the eggs and salt and carefully start working with a fork until a shaggy dough forms.
  3. Work the dough until it is smooth and elastic (about 10 minutes). Let it stand in the refrigerator wrapped in a plastic film half an hour.
  4. Stir the ricotta together with Parmesan, mint, nutmeg, cinnamon and pepper in a bowl.
  5. Start with a piece of the dough running it through the pasta machine on the widest setting several times, folding the dough in half each time before rolling it again. Keep on rolling through the machine once at each setting until the last one. Always put some flour during these operations.
  6. Lay the pasta sheet on the lightly floured work suface, place a generous teaspoon of the filling at about 5 cms one from the other near the top edge of the dough.
  7. Wet the sides that will be sealed and press, fold the pasta in half to close it.
  8. Cook the ravioli in boiling salted water about 5-6 minutes.
  9. Drain with a slotted spoon and put ravioli on a plate.
  10. Flavor with melted butter and grated smoked ricotta to taste.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/ravioli-with-ricotta-and-mint-video/