Ravioli with ricotta and Parmesan
Description
The dish is prepared without unnecessary complications. Recipe for ravioli with a filling of ricotta, Parmesan cheese, arugula, and egg. The recipe provides several variations of ravioli fillings. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Mix ricotta cheese, grated Parmesan, 1 egg, salt and pepper to taste. Divide the mixture between two bowls and set aside.
- 2
Step 2
2. Heat olive oil in a skillet over medium heat and sauté arugula for about 30-45 seconds. Remove from the skillet and chop.
- 3
Step 3
3. Let cool, then mix with one part of the cheese mixture. Set aside.
- 4
Step 4
4. In a small bowl, whisk together 1 egg and 3 tablespoons of water. Set aside. Bring water in a saucepan to a boil. Make the ravioli. Place one wrapper on a work surface and put 1/2 to 1 teaspoon of filling in the center. Using a brush, moisten the edges with the egg mixture.
- 5
Step 5
5. Cover with the second wrap. Gently press to remove air bubbles. Seal the edges. Set aside and repeat with the remaining ravioli and filling.
- 6
Step 6
6. To make ravioli with egg yolk, place the yolk in the center of a wrapper, cover with a second wrapper, and seal the edges as indicated above.
- 7
Step 7
7. Once all the ravioli are ready, cook them in boiling water, four at a time. Cook for 3 minutes.
- 8
Step 8
8. Serve cheese-filled ravioli with marinara sauce and grated Parmesan; serve arugula and yolk-filled ravioli with olive oil, salt, and pepper.