Makes 2-3 dinner portions
For the pastry
- 300g flour
- 3 eggs
- Pinch of salt
For the filling:
- 300g ricotta (cottage cheese)
- Bunch of chopped parsley
- 1 egg
- Mix all the pastry ingredients and start making the dough.
- Work the pastry until is not sticky. Add a little bit more flour if the pastry remains sticky.
- Shape the pastry in a ball shape and wrap it in cling film.
- Leave the pastry to rest for an hour.
- Beat the egg for the filling and mix with the ricotta and parsley.
- Add pepper to taste.
- Use a pasta machine to thin out the pastry. If you don't have a pasta machine you can use a ruling pin but make sure the pastry is quite thin.
- Divide the pastry sheets into 2 equal sheets.
- Place one sheet on you working area which was covered with a bit of floor.
- Start adding a spoonful of mixture at around 4cm apart.
- Once the pastry sheet is covered with the ricotta mixture pace the remaining pasta sheet on top.
- Gently press with your finger in between the mixture.
- Use a pastry cutting tool to cut the ravioli into squares of around 4cm each.
- Use your fingers to press any ravioli sides which are not completely closed.
- Let the ravioli rest for a few minutes before cooking.
- To cook boil 2 litres of water and place the ravioli in the boiling weather.
- Boil for around 5-7 minutes or until the ravioli start floating.
The tomato sauce that this perfectly for this recipe will follow tomorrow.