Recipe: Ricotta Ravioli With A Vegetable Stew

Time: 2 hours 30 (preparation and cooking)

Ingredients for the pasta (15 ravioli approx.):

  • 1 cup of all purpose white flour
  • 1/2 cup of semolina flour
  • A pinch of salt
  • 4 large eggs
  • 2 tablespoons of ricotta

Ingredients for the stew:

  • 8 oz mushrooms
  • 2 red peppers
  • 16 oz cherry tomatoes
  • 1 eggplant
  • 1 teaspoon of thyme
  • 2 garlic cloves

Preparation for the stew:

You first need to prepare the stew as it will cook for some time.

In a pan, put some olive oil, the garlic reduced to a purée, the vegetables cut in small pieces, the time, salt and pepper. Cook at low heat for 2hrs.

Preparation of the ravioli:

First and foremost, you need to make a pasta dough. 

Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour. 

Note: do not knead too much as you do not want the pasta dough to be too compact.

Cut the dough in few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.

Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of ricotta in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the ricotta, so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.

Cook the ravioli in boiling water for about 7 minutes.

Put the ravioli in a bowl and add the vegetable stew, as well as some grated parmesan cheese. Et voilà! 

Bon appétit!