Thursday, 19 April 2007
ravioli with ricotta & sage filling
presto, presto here is another recipe for ruth's presto pasta night. it's round 8 and this week i am using ready-made & rolled out pasta dough, which is widely available in supermarkets around switzerland (hate to admit, but quality is as good as homemade).
it might sound a bit contradictory, but i am doing a super-easy & quick ravioli dish here. since the dough is already rolled out all i need to do is throw some delicious ingredients together and fill my ravioli with it. cook - done!
i am using some sage, that is growing like crazy on my balcony. but why don't you just go crazy with the filling. here is a few ideas:
*ricotta with finely sliced lemonrind and thyme
*ricotta with mushroom and dill
*ricotta with bacon and thyme
*ricotta with sunblushed tomatoes and basil
*ricotta with salmon, lemon rind and dill - the list goes on and on...
just mix together whatever is left in your fridge (ravioli are great for some leftover meat and herbs and bits and pieces!) and sounds like a good combination.
you will see: once the dough is rolled out, its easy peasy and worth the effort. you will end up with some delicious little parcels on your plate that only need to be graced with some grated cheese on top.
250g ready made pasta dough*, thinly rolled out
200g (homemade) ricotta
2 tablespoons grated parmigiano reggiano
2 rashers of streaky bacon, cut in small strips (optional)
1 tablespoon fresh sage, chopped
a good hand full dried porcinis, soaked in hot water and chopped
salt and freshly ground pepper
for the filling, place ricotta, grated parmigiano, sage, chopped porcinis, bacon (optional), a little salt and freshly ground pepper into a bowl and mix (you might find this a little yuck - but its best to do this, using your hands).
place ready made pasta dough (in a strip) on a flat surface. dot 6 piles of filling along one side of each pasta strip and brush around the filling with water. fold over the pastadough and press well around each filling to seal. using a sharp knive cut into ravioli.
boil ravioli in salted water for 4-5 minutes until al dente (they will float on top). drain and drizzle with some olive oil, scatter with some freshly grated parmesan cheese and some leftover herbs like basil, thyme or some fried sage.
*here is a foolproof recipe for homemade pasta dough. if you havent got a pasta machine to roll out the dough, simply use a dusted rolling pin (or an empty bottle of wine, depending on how well equipped your kitchen is...)