Ravioli fatti in casa con ricotta da zero

Ingredienti

• 300 g Flour 00
• 3 large Egg (room temperature)
• Water (optional, if you need)
• 200 g Ricotta Cheese (drained)
• 3 tbsp Grated Parmesan Cheese
• 1/4 tsp Salt and Pepper

Preparazione

1. 1

   Place flour on your working surface. Using your hand, make a well in the middle of the flour then add eggs into the well. Beat the eggs using a fork then slowly incorporate the flour into the eggs.

2. 2

   If the dough is too dry, add a little of water and if the dough is too wet, add a little of flour until the dough is no longer sticking to your work surface.

3. 3

   Knead the dough for about 10 minutes then wrap it with plastic wrap and rest for 20 minutes at room temperature.

4. 4

   --- Ricotta Filling ---

5. 5

   Combine ricotta cheese with parmesan cheese and season it with salt and pepper, mix well.

6. 6

   Dust your working surface with flour. Cut the ravioli dough into 2 pieces, roll it up with a rolling pin until the sheet is 1 mm thick. Dusting it with more flour in between if the dough gets stick.

7. 7

   Place about 1 tsp ricotta filling on the ravioli sheet, spaced 2 fingers width apart each filling, then brush water between the filling.

8. 8

   Fold one end of the side inward then press it with your fingers around the filling to seal and get the air out. Trim into 2 inch ravioli square. Place it to a parchment paper dusted with flour. Repeat for the rest of the ravioli sheet and ricotta filling.

9. 9

   You can boil it right away or store it in the freezer for up to 2 months.