Sunday, April 1, 2012
Homemade Ravioli with ricotta cheese and ham
400 g of flour
5 egg yolks
Extra virgin olive oil
500 g fresh ricotta
80 g of cooked ham
80 g of raw ham
50 g of parmesan
3 leaves of basil
On a wooden pastry put the flour like a pyramid. Form a hole in the center and add egg yolks, salt, a dribble of olive oil and 1 dl of water. Knead by hand for at least 10 minutes. If it turns grainy add more water.
In a bowl, pour the ricotta. Chop the basil leaves and ham then mix in the ricotta with the Parmesan and mix well.
With the rolling pin, flatten pastry dough pieces of 100 grams until it is almost transparent. Cut sheets of ten centimeters. On half of the dough (with the other we cover) pour a teaspoon of ricotta cheese every 4 inches and cover with the other half. Now with a mold for ravioli begin producing ravioli as long as supplies last. At the end of flour to keep them from sticking.
Cook the same day or freeze them immediately.