Christmas ricotta ravioli
Christmas ricotta ravioli are a fresh pasta first course perfect for celebrating the holidays! This easy and quick recipe will allow you to bring a delicious dish to the table in just 50 minutes. Discover all the secrets to preparing delicious ricotta ravioli at home, an original and tasty alternative to classic Christmas dishes, and amaze your guests with an authentic fresh pasta recipe.
Dietary Information
Servings:
- 1
To prepare the Christmas ricotta ravioli, start with the fresh pasta: pour the flour on the work surface and create a hole in the center. Insert the eggs in the center 1 and start incorporating the flour little by little while kneading with your hands 2. Continue kneading 3 until you get a smooth and homogeneous dough.
- 2
Wrap it in plastic wrap 4 and let it rest for 30 minutes in a cool place. Take care of the filling. Cut the speck into small pieces. In a bowl, combine the ricotta cheese, a pinch of salt 5 and the speck 6.
- 3
Flavor with grated Grana Padano 7, and chopped rosemary 8. Mix well until you get a uniform mixture, then transfer it to a pastry bag and set aside. Retrieve the fresh pasta dough, divide it into smaller pieces with a scraper 9.
- 4
Roll out each dough and pass it through the pasta machine, up to the penultimate thickness of the machine 10. Divide the strip of pasta in half, distribute the filling with the pastry bag 11 at regular intervals on one half 12.
- 5
Cover with the other half of the dough 12. Press well around the filling to eliminate any air bubbles, then cut the ravioli with a star-shaped cookie cutter, 7 cm, measuring from tip to tip 13. Once the ravioli are formed 14, transfer them to a tray lined with a floured cloth 15, taking care to space them well, so they don't stick together.
- 6
Cook the ravioli in plenty of boiling salted water 16. Meanwhile, in a pan, melt the butter with a few sprigs of rosemary 17, letting it flavor. Then remove the sprig 19.
- 7
Drain the ravioli in the pan with the sauce 19, stir-fry adding a little grated Grana Padano 20. Plate the hot ravioli, completing with a sprinkling of pepper and a few fresh rosemary needles for an aromatic and decorative touch 21.
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