May 26, 2011

Garlic, Lemon, Pepper Ravioli

I love homemade ravioli...

Garlic, Lemon, Pepper Ravioli

6 servings

For pasta dough:
1 cup unbleached all-purpose flour
1/8 teaspoon kosher salt
6 large fresh egg yolks
Semolina or cornmeal for dusting

For filling:
1 ½ cups fresh homemade ricotta cheese (made with lemon juice)*
1/3 cup (1 ounce) freshly grated Parmesan cheese
8 cloves garlic, finely chopped
¼ teaspoon freshly ground black pepper
1/2 cup fresh herbs (basil, parsley, thyme, rosemary), chopped
¼ teaspoon kosher salt
1 egg, optional

1 yolk, for egg wash
  1. Put flour and salt in a large bowl. Add yolks, and use a fork to mix them into the flour. Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth. Add up to 2 tablespoons more flour if dough seems sticky. Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour to allow the gluten to relax.
  2. Stir together all ingredients for filling.
  3. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it out until 1/8 thick.
  4. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of filling about -inches apart  on half the sheet of pasta, starting from about 1 inch from edge of one length of dough. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal with your fingers. Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares. Press edges to seal completely. Dust finished ravioli with semolina or cornmeal. Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
  5. To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook just until very al dente, about 2 to 3 minutes. Use a slotted spoon or skimmer to scoop ravioli into a colander. Measure 2/3 cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately, passing more Parmesan cheese at the table.

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