Carly and Emily: Four cheese ravioli
Four-cheese ravioli with homemade pesto
- Preparation time: 40 mins (+ standing)
- Cooking time: 5 mins
- Serves: 4
Ingredients
1 egg, beaten, to brush2 tbs pine nuts, toasted, to serve
Grated parmesan, to serve
Basil leaves, to serve
Pasta
200g '00' pasta flour
1/2 tsp salt
2 eggs
2 tsp olive oil
Filling
160g fresh ricotta
70g mozzarella, grated
15g pecorino, grated
15g parmesan, grated
2 tsp chopped thyme
Zest of 1 lemon
1 egg
Salt and pepper, to season
Pesto
1 bunch basil
50g pine nuts, toasted
2 garlic cloves
125ml (1/2 cup) olive oil
50g parmesan, finely grated
Salt and pepper, to season
Method
1. To make pasta, mound flour and salt on a work surface, make a well in the centre and break eggs into it, then add oil. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm; add extra flour if sticky. Cover dough with plastic wrap and set aside for 30 minutes.
2. Divide dough in half and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Repeat with remaining dough.
3. To make filling, combine all ingredients in a medium bowl. Mix thoroughly until almost smooth, then season with salt and pepper.
4. Place heaped teaspoonfuls of filling along the pasta sheets, leaving a 2cm border around each pile of filling. Brush edges with egg and top with another sheet of pasta. Press edges together and cut out ravioli with a pastry cutter.5. To make pesto, place basil, pine nuts and garlic in a food processor and process to combine. With the motor running, gradually add oil, then stir through parmesan and season with salt and pepper.
6. Cook ravioli in a large saucepan of salted boiling water for 2-3 minutes or until cooked through. Drain, reserving 1 tbs cooking water. Combine ravioli, pesto and reserved cooking water in a large bowl and toss gently.
7. Divide ravioli between serving plates and top with pine nuts, parmesan and basil to serve.
