The advantage of ravioli is that whatever you have in the fridge, it can work! Today in the fridge, I have zucchini and prosciutto – so let’s do it!
What do we need? All we need is love and:
For pasta dough
- 220 gr of Flour
- 2 eggs
- 1/2 teaspoon salt
- 2 spoons of water
- 1 spoon of olive oil
For the filling
- 1 Zucchini
- 1 Carrot
- 1 Onion
- 1 Garlic clove
For the dressing
- 1 tomato
- Olive oil
• Rolling machine (or a rolling pin will do the job)
• Cookie-cutter or pastry Wheel (or a glass)
• Hand mixer (or a fork)
• Pastry bag (or a simple spoon)
Ravioli dough is easy – the most difficult part is to find the perfect balance, not too dry, not too sticky!
Keep in mind that the secret is to have a floury kitchen worktop.
Let’s do it step by step!
• In a large bowl add the flour (200gr) and salt and make a well in the middle.
• In a separated bowl beat the eggs and oil and added to the flour.
• Mix it with a fork until the flour begins to clump together
• Then use your hands to knead the dough. Add a few pinches of flour if the dough is still too sticky.
+ TIPS: flour your hand before kneading the dough and your hand will be less sticky.
• When you feel that the dough is not too dry and not too sticky, cover it with a cotton tea towel for 30min.
Now it is time to prepare the filling!
• Cut the zucchini, carrot, onion, garlic and in a saucepan, sauté the vegetables and the prosciutto in olive oil.
• Once it is baked, mix it with a hand blender and let it cool off (to avoid any disaster, be patient and wait for the preparation to be cold before putting contact with the dough)
• Then, add the ricotta and season with salt and pepper – do not hesitate to taste it. When this is done, put it all in a pastry bag.
+ TIPS: to do it easily, fold the top of the bag, it will cover your hand and it will be easier to hold and fill it. Also, cut the tip of the plastic only when the bag is full… (speaking from my experience… AHAHA)
Let’s go back to essential: the dough!
• Take the dough ball and split it into 2 balls.
• Flour the worktop and roll out with your rolling pin. If you have the rolling machine, use it! If not, the pastry wheel will do the job. Your life goal now is to have the thinnest dough possible.
• Once you are done with the dough, use the technique you prefer.
Time to make a decision! You may use a cookie cutter or a pastry Wheel:
• You could fill in the vegetable preparation with the help of the pastry bag then add the other flat dough on top and cut it all with the cookie cutter or pastry wheel.
+ TIPS: The space between them will depend on the shape you wish to get.
• You cut out all the pasta with a cookie cutter and get all the dough circle and fill it one by one and wrap them with your hand (my favorite).
+ TIPS: To wrap the ravioli well, you can use some water around the edges. The ravioli needs to be hermetic otherwise it will be destroyed at the time of the cooking process.
• Boil the water with salt and a drop of oil, then dip them in. The time of the cooking will depend on the dough.
+ TIPS: If you do not plan to eat them all now, do not cook them all. You can keep them on a floured plate covered with a cotton tea towel in the fridge. You can eat them the day after – it will still be delicious.
• Cut small cubes of tomato
• In a small bowl add some parmesan, olive oil, salt, pepper, and the tomato cubes
• Add the dressing on the ravioli and pair it with a glass of red wine! (Chianti, if you have it – the perfect pairing!)
+ TIPS: Instead of this dressing you can also cook and eat the ravioli with a hot broth (vegetable or meat broth). You can easily make one or use one from a previous dish (like a couscous…).
Last thing to do: BE PROUD OF YOURSELF!
Et bon appétit!