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Ricotta Ravioli w/Basil

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Involved

Ingredients

Pasta Dough
Corn meal

8 ounces gf ricotta cheese
1 large egg, lightly beaten
Salt and freshly ground black pepper
1 Tablespoon fresh basil, finely chopped
1 Tablespoon fresh Italian parsley, finely chopped

2 Tablespoons unsalted butter
1/2 cup cream
1/2 cup parmesan cheese, grated
1 Tablespoon fresh basil, chopped
Salt and freshly ground black pepper to taste

Directions

Make pasta according to recipe instructions. Roll out into long sheets using a pasta machine. Cover with plastic wrap to prevent it from drying out and dust with corn meal between each layer.

In a medium bowl, combine ricotta, egg, basil, and parsley. Season to taste with salt and freshly ground black pepper.

Cut pasta into 3 inch rounds. Place a teaspoon of ricotta mixture on one half of each round. Brush edges with cold water and fold pasta to form a half circle. Pinch edges together and finish edges with tines of a fork, to form a seal. Spread ravioli on a plate and dust with corn meal to prevent ravioli from sticking.

Heat a large stockpot with salted water and bring to a boil. Add ravioli and cook until ravioli float to top and are al denté when tested, about 5 minutes. Drain.

Place stockpot back over medium-low heat. Melt butter and return ravioli to pan along with cream, parmesan, and fresh basil. Stir gently until ravioli are nicely coated with sauce.

Adjust seasonings to taste with salt and freshly ground black pepper.

Tips

This recipe calls for making your own pasta dough. This is a great activity for kids to participate in and they will love to see the end result. Follow the directions for Pasta Dough. This will make more pasta than you will need for this dish, however you can fill the remaining dough with the ricotta mixture and freeze for future use. Just make sure that you dust each layer of ravioli with corn meal to prevent it from sticking together.

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