Pillows of Ricotta

I'm a pasta freak.  Love, love, love making, cooking, and eating pasta.  It's basically the main reason why I just can't do the Atkin's Diet - I need my pasta. Pasta is a blank canvas. Combine a few ingredients - flour, egg, oil, or water - and you have your base.  Fill it, braise it, bake it. The possibilities are endless.

I made Ricotta Raviolis with a Lemon Brown Butter Sauce

Ricotta Ravioli with Brown Butter Sauce

I used a basic Egg Yolk dough.

  • 1 1/2 c flour
  • 1 T extra-virgin olive oil
  • 2 T milk
  • 8 or 9 large egg yolks, start with 8 and if dough is too tough, add a ninth.
  1. Combine all ingredients in a large bowl.  Bring together into a cohesive ball.
  2. Knead ball until smooth.
  3. Wrap in plastic wrap and let rest, minimum 20 mins.
  4. If using a pasta roller, roll out into sheets until almost see-thru (setting 8 on KitchenAid roller attachment)

This recipe yields beautifully vibrant pasta sheets and can be used for ravioli, tortellini, fettuccine . . . you name it.

Now, for the Ricotta filling:

  • 16 oz whole milk ricotta
  • one egg yolk
  • 1/4 c parsley
  • 1/2 c Parmesan, grated
  • 2 oz. prosciutto, thinly sliced and diced
  • pinch nutmeg
  • fine sea salt and pepper, to taste
  1. Combine all ingredients until uniform.
  2. Keep in the fridge until ready to use.

Making raviolis (and tortellinis) is a bit of a process.  But, it's one of my favorite activities and gives me a chance to catch up on my audiobooks.

Cut the pasta sheets into 1 1/2" squares - I usually use a pasta cutter (like a cookie cutter).  Place a teaspoon of the filling on one square.  Dab the edges with water, or egg white.  Place second square on top and seal, pushing out some of the air, but not the filling.

Repeat 34-36 more times (yup, makes 34-36 raviolis depending on how well you cut them).

Cook pasta for about 6-7 mins in salted boiling water.  Sacrifice an ugly one for doneness, if you're unsure.

The sauce is as basic as basic can be. The trick is, not messing it up!

  • 4 T unsalted butter
  • 1 small shallot, minced
  • 2 T parsley
  • 2 tsp lemon juice
  1. Melt butter over medium in a medium skillet.
  2. Cook, stirring frequently, until the butter solids start to turn golden, 3-4 mins.
  3. Keep over heat, swirling pan until nutty and aromatic. Be careful not to let go for too long or it will scorch!
  4. Add shallots and stir until aromatic.
  5. Off hear, add parsley and lemon juice.

Drizzle over the pasta and serve.

I like it with a big pinch of red pepper flakes :)