Most of us love pasta, oh dear it’s one of the food I can never say no to! Today also happens to be one of those days when we Roman Catholics opt to not eat meat (well, some of us do…). So this recipe is great for today…
It will help you fill in some of the time we end up having extra at home due to this pandemic, and it also keeps to the tradition of not eating meat on the day. So here it goes…
For the Dough
- 200g plain flour
- pinch of salt
- 150g semolina
- 2 beaten eggs
For the filling#
- 400g ricotta
- salt and pepper
- 2 eggs beaten
- 4tbsp grated Parmesan cheese
- 1 tbsp chopped parsley
HOW TO PREPARE
- Start with the dough by mixing the sieved flour, semolina and salt.
- Then, carefully add the eggs and knead until the dough is like elastic (if too stiff add a drop of cold water).
- Leave it to rest for 1 hour while you prepare the filling.
- Put all the other ingredients (ricotta, beaten eggs, cheese, parsley, salt and pepper) into a mixing bowl and mix everything well.
- Divide the dough into 4 and roll into long thin strips. Dampen the edges with water.
- Put small balls of ricotta, some 2cm from the edge of the pastry, and 4cm apart.
- Turn one edge of the pastry on the other one and press to seal, using a ravioli cutter (or a cup), cut out the pastry 10cms away from the filling.
- Leave to rest for 10 minutes, and then boil in salted water until the ravioli are soft.
- Serve with tomato sauce and grated cheese.