Lets transform our kitchen into a culinary laboratory by preparing homemade ricotta ravioli. Homemade pasta is an experience that everyone should try, to understand how to take back their time and fully experience the spaces of their kitchen.

Ingredients for homemade ricotta ravioli (4 people)

• 0.88 pounds of flour 00;
• 4 medium eggs;
• 0.66 pounds of milk ricotta;
• 0.11 pounds of Grana Padano cheese d.o.p for grating;
• Semolina flour to flour the pastry board;
• Nutmeg;
• Extra virgin olive oil;
• Salt and black peppercorns.

DIFFICULTY’	COOKING TIME	PREPARATION TIME
medium	0′	90′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of homemade ricotta ravioli

Let’s start preparing the ravioli with the mixture of flour and eggs. Put the 00 flour on the pastry board, then create a cavity in the center.

Add a pinch of salt and crack the eggs by pouring them into the cavity in the center of the flour. Lightly beat the eggs with a fork to mix egg yolks and whites. Knead gradually combining the flour taken from the edges of the cavity with the eggs.

Combine the flour with the eggs, to form granules. Work the dough with the fingers until all the flour is incorporated with the eggs.

Roll the dough back and forth with the wrist and the palm of the hand.

Remove the dough from the pastry board with a kitchen spatula, flour the pastry board and continue to knead for another 5 minutes.

When the dough has reached the right consistency. Form a ball by rolling with the palm of the hand the dough on the pastry board.

Wrap the dough with a transparent food film to prevent it from drying out. Put the dough in the refrigerator, letting it rest for at least 30 minutes. This will allow it to soften so as to facilitate the drafting of the dough.

In the meantime that the dough pasta rests, prepare the ricotta filling that will season our ravioli.

Pour the milk ricotta, grated Grana Padano cheese into a bowl. Add a sprinkling of black pepper and nutmeg.

Mix all together with a kitchen spatula to obtain a full-bodied and homogeneous mixture.

Take the dough of flour and eggs, cut a small part of it with a knife and form a regular ball. Keep the remaining piece of dough wrapped in cling film. Sprinkle a little flour on the pastry board and form a disc by pressing the dough ball with your hands. Roll out along the well floured pastry board the disc of dough using a rolling pin.

When the disk of dough is a few millimeters of thickness, start to roll out the dough with the pasta maker. Fold the dough in 2-3 layers, passing through the pasta maker rollers several times, adjusting the thickness of the roller from time to time.

Continue until you obtain a rectangle of thin pasta sheet, with a smooth and homogeneous consistency.

Repeat all the previous steps with another ball of dough to obtain another rectangle of pasta sheet.

By using a sac-à-poche, if available, or even with a teaspoon, create balls of the ricotta filling on top of one of the two sheets. Arrange about 4 cm away from each other.

Wet the surface of the pastry around the ball of filling with a finger moistened with water, place the second sheet on top of the first, taking care to adhere the edges between the two sheets. Let the air out pressing around the filling and make the two sheets adhere firmly to each other, this will prevent them from opening during cooking.

Cut them using a ravioli cutter or a ravioli shape.

Repeat the whole process until all the puff pastry dough is used up. Our homemade ricotta ravioli are ready to be cooked and savored in all their freshness and authenticity.