My favorite scents and colors

My favorite scents and colors

Wednesday, March 7, 2012

Homemade Ravioli with cheese


600 grams of flour
500 grams of fresh ricotta cheese
6 egg yolks
1 tablespoon of pine nuts
10 basil leaves
Some extra virgin olive oil
2dl Water


Remove the cheese from the box and turn it into a colander.
Cover with a cloth and put a weight on it because
we need to let the liquid out, let stand for 15 minutes
Crush the pine nuts in a mortar
Chop the basil leaves by hand into small cubes.

Now pour the dry cottage cheese, crushed pine nuts and basil in a bowl.
Add salt and mix together. Place in refrigerator for a few minutes.


Pour the flour like a pyramid, forming a hole in the middle.
Separate the yolk from egg white well and let them fall into the hole
Add a dribble of oil, water and salt to taste
Now knead for about 10 minutes from the external to internal.
Try if salty enough, and if the mixture should
still be grainy add a little water until we get
a homogeneous mixture.

Concerning the pasta machine, the final thickness is on the 5!
Or in other words, taking the flattened dough in hand, it should be almost transparent.

Then cut from the ready mixing a cube of about 100 grams.
First flatten with your hands for a while and then flour it before passing it to the machine rolls
starting from the most wide, three to four times and decrease until thicknessfive.
If in the meantime were to tear, or still covered add flour. Then store the sheets of dough on a floured table.
With a wheel cutter cut in length of forty and width of 10 centimeters. Flour a last time.
Take the pastry sheet just cut and bend it once halfway through and re-opening it.
You should now know where to lay half the slices of cheese.

Now we put the ricotta into the bowl with a teaspoon and pour about a tablespoon and a half of ricotta
and a half for every five centimeters. freeing a centimeter in the middle
(leave a little free besides, as we are closing them with the cutter wheel.)
Then cover with the other half of the sheet being careful that the edges are closed.
And now - as in the photo - cut with the scroll wheel (pressing well) the ravioli on three sides

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