Thanks to Ombre Lab for sponsoring this video, click the link to save $30 off your first test kit! tryombre.com/brianlagerstrom. This 3-cheese ravioli with homemade ricotta and a simple tomato sauce is truly one of life’s simple pleasures. I hope you make it soon for someone you love.
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RECIPE
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RAVIOLI DOUGH
▪285g or 2 1/4c AP flour (11.7% protein)
▪20g or 1 ½ Tbsp olive oil
▪2 large eggs + 6 egg yolks
▪Water (for boiling)
For the dough, add flour to food processor, spin food processor on high and stream in oil, eggs. Continue spinning on high for 10-15 more seconds until dough forms into a ball. Flip dough onto a floured cutting board, and hand knead dough for 2-3min to develop strength. Wrap and allow to rest at room temperature for 30-45min.
(-OR- for STAND MIXED DOUGH: Mix on low speed until combined 2-3 minutes. Turn up to medium and knead for 4 minutes. Rest at room temp for 30-45 minutes.)
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RAVIOLI FILLING
▪375 or 1 1/2c ricotta (recipe below)
▪225g or 1 2/3c fontina, cubed
▪125g or 1 1/2c grated parmesan
▪5g or ¾-1tsp salt
▪2g or about 50 cranks of black pepper
▪1 egg
To make the filling, add ricotta, fontina, parm, salt, and egg to a food processor until cheese mixture is combined and creamy. Transfer cheese mix into piping or freezer bag.
To roll out dough, flour then cut dough in half. Roll out each half into about a 24” x 10-12“ rectangle. Once rolled into the 24”x10” rectangle, cut that rectangle lengthwise into two long 5-6” wide strips and trim all edges as shown @7:02.
Fill and shape ravioli as shown @7:17. I like to use a guide (ring mold) that’s about 1.5”/4cm in diameter. Once filled and cut, place ravs, single layer, onto a tray dusted with semolina. Freeze until ready for cooking.
To cook, boil large pot of water add a generous amount of salt. Water should be SALTY. Add in ravioli and cook for about 10min or until pasta is cooked (it should be floating). Dip out raviolis into preheated nonstick pan along with 1-2 spoonfulls/15-20g of pasta water and 2Tbsp or 20g sliced butter. Swirl to glaze pasta with butter.
Spoon out ravs onto plate and layer on tomato sauce. Garnish with grated parm and a drizzle of olive oil.
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TOMATO SAUCE
▪35-40g or 3Tbsp olive oil
▪20g or 4 cloves sliced garlic
▪15g or 1-2Tbsp calabrian chiles, chopped
▪790g or 1 28oz can nice crushed tomatoes
▪5g or ¾-1tsp salt
Add oil saucepan, preheated over medium heat. Add garlic and calabrian chilis and allow to saute and become fragrant for about 2 minutes. Add tomatoes & salt, stirring to combine. Reduce heat to med-low and simmer for 15-20mins, stirring frequently.
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RICOTTA
▪2000g or 1/2gal whole milk
▪200g or 3/4c heavy cream
▪15g or ¾-1Tbsp salt
▪100g or 1/2c white distilled vinegar
Heat a high-sided sauce pan over medium heat. Add milk, cream, and salt and stir with a wooden spoon to dissolve salt. Reduce heat to low to slowly raise temp of the liquid to 190F/87C over about 15 minutes, stirring every 3-4min or so. When temp reaches 190F/87C, slowly stream in vinegar. Stir very gently with wooden spoon, then allow to sit off heat for 20min.
Place cheesecloth into strainer of some kind (i’m using my salad spinner). Gently dip as many curds into cheesecloth with a slotted spoon as possible, then gently pour the rest of the curds and whey into cheesecloth to strain out the rest of the whey, leaving behind the curd. Discard whey and allow curd to continue draining for 15-20min.
#threecheeseravioli #ravioli #cheeseravioli
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bensound.com
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