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Ravioli with eel

Herb and ricotta ravioli

PT2H

1
Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water)
  • 400g of 00 flour
  • 4 eggs
  • warm water
  • salt
2
Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour
3
Meanwhile, prepare the filling. Blanch the herbs in boiling water, then drain and mix with a little melted butter. Finely chop and mix with the remaining ingredients. Set aside in the fridge
  • 150g of Parmesan, grated
  • 400g of ricotta
  • 50g of basil, rosemary and oregano
  • 1 egg
  • 1 pinch of nutmeg
  • 1 knob of butter, melted
4
Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine
5
Spoon small mounds of filling down the length of one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use a pasta cutting wheel to cut out each ravioli and check the edges, using a little water to seal if required. Repeat until all of the filling and pasta is used up
6
Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little melted butter and cook for a further 2–3 minutes until tender and golden
  • 1 knob of butter
7
To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated Parmesan
  • grated Parmesan

Ingredients

Metric

Imperial

  • Pasta dough

  • Herb and ricotta filling

  • To serve

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    Herb and ricotta ravioli

     
     

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