Heart Shaped Ravioli
PREP TIME: 90 MINUTES | SERVING SIZE – TWO DOZEN – 3 INCH SIZE HEARTS
YOU WILL NEED FOR THE DOUGH:
- 1 ½ cups all-purpose flour, plus more for dusting (up to a ½ cup extra in case dough is sticky)
- ½ teaspoon salt – extra salt for boiling
- 3 large eggs, plus 1 for egg wash (you will need a total of 5 for dough, wash and filling)
- 1 to 2 tablespoons extra-virgin olive oil
- 1 heart-shaped cookie cutter
HERE’S HOW YOU DO IT :
In a large bowl, combine the flour and salt; make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use one hand for mixing and the other hand to hold the bowl. Continue to incorporate all the flour until it forms a ball. If dough is too sticky, add in additional flour- slowly dough should be soft, tacky, but not sticking to your hands. Divide into two disk portions. Wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. (This is a good time to make your filling!)
CLASSIC CHEESE WITH SPINACH RAVIOLI FILLING
- 1 lb. ricotta cheese
- ½ cup frozen spinach, thawed and drained (well drained) – (optional)
- 3 tablespoons grated cheese
- 1 teaspoon fresh or dried chopped parsley (optional)
- Salt and pepper to taste
- 1 large egg
In a mixing bowl, combine all ingredients except egg. Taste the filling to make sure you have enough salt and pepper in your filling. Mix in egg. Chill in fridge until you are ready to use.
ASSEMBLING AND COOKING YOUR RAVIOLI
Beat 1 egg with 1 tablespoon of water to make an egg wash. Take small pieces of dough at a time, leaving the rest in the plastic. Coat well with flour and roll out super thin. Cut out two hearts, then roll the heart pieces again. Using a brush or your finger, create a line around the edges of one piece of dough with the egg wash, which acts as a glue.
Drop a tablespoon of your filling in the center. Top with second piece of dough. With your fingers, gently press out air pockets around each mound of filling. Use cookie cutter to cut each ravioli again into a heart shape; pinch the edges tight with your finger to make a tight seal. Set completed ravioli on a flat cookie sheet lined with parchment or plastic wrap until all are ready.
Cook the ravioli 4 to 6 at a time in boiling, salted (1 teaspoon salt+ 1 tablespoon olive oil) at least 4 quarts of water for 4 minutes; they will float to the top when ready. Lift the ravioli from water with a large strainer or slotted spoon. Finish off the ravioli in your favorite sauce to lightly coat and serve. To freeze and enjoy later, place uncooked ravioli on a cookie sheet in the freezer. Once hardened, transfer to an airtight container and store up to 2 months. Heart Shaped Ravioli
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