Ravioli with ricotta
Instructions
Prepare the batter by putting the flour on a Board by making a hole in the middle where you pour the eggs, add a pinch of salt and knead until the dough becomes smooth and elastic, compact, then pull a thin pastry.
To prepare the filling piece as follows: work the ricotta with cold milk, add a pinch of salt, chopped parsley, nutmeg, grated Parmesan and a little cinnamon.
There must be very soft filling.
Divide the dough into two halves and on one of these small mounds aligned the filling.
Place over the other half and squeezed around the piles so do join perfectly.
Now cut with an undulating squares of pasta about 5 cm from the side.
Cook the ravioli in plenty of boiling water for about 15 minutes, then drain and serve with a meat sauce or melted butter flavored with herbs.
Ingredients and dosing for 6 persons
- For the dough:
- 500 g of flour
- 4 eggs
- Salt
- For the filling:
- 400 g of ricotta
- 100 g of grated parmesan cheese
- Cold milk
- Cinnamon
- Parsley
- Nutmeg
- Salt