Recipe courtesy of Tischi Toschi Taormina
Recipe courtesy of Tischi Toschi Taormina
Episode:
Savoring Sicily
Ricotta Cheese Ravioli with Tomato (Ravioli di Ricotta alla Carrettiera)
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- Level: Intermediate
- Total: 3 hr 50 min (includes chilling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 128 mg
- Sodium
- 873 mg
- Level: Intermediate
- Total: 3 hr 50 min (includes chilling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 128 mg
- Sodium
- 873 mg
Ingredients
Ravioli Dough:
Ravioli Filling:
Tomato Sauce:
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Directions
Special equipment:
a round ravioli cutter (3.93 inches in diameter)- For the ravioli dough: In a large bowl, mix the flour, egg and salt, then introduce 2/3 cup water slowly until it becomes a smooth dough. Wrap it with plastic and refrigerate for 2 hours.
- Take the dough out from the fridge and divide it into 4 pieces. Dust the working surface with semolina flour and work on one piece at a time to flatten the dough into a thin sheet.
- For the ravioli filling: Mix the ricotta, cheese and egg into a smooth paste in a bowl, then season with cinnamon and lemon thyme. Mix well.
- Lay a pasta sheet flat. Scoop the cheese filling with a tablespoon and place them in dollops on the pasta sheet at equal distance. Lay another pasta sheet on top. Use a round ravioli cutter to cut the pasta with the filling in the center. Make sure each disc has sealed edges.
- For the tomato sauce: Put the tomatoes, garlic and salt in a pan and cook on the lowest heat. Smash the tomatoes with a spoon while cooking them down slowly. When it becomes a thick sauce, add the basil and olive oil. Mix well and let it boil for 1 minute.
- Cook the ravioli in well salted water for 5 minutes. Drain and serve with the tomato sauce, fresh basil leaves and grated caciocavallo on top.
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