Homemade egg pasta filled with ricotta and Parmesan, finished in a simple butter sauce. An Italian-style vegetarian pasta served hot as a main course.
Ingredients
Instructions
- 1
Mound the flour on the counter, make a well and add 3 eggs and a pinch of salt. Mix gradually with a fork, then knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- 2
For the filling, mix the ricotta, 40 g of the Parmesan, the remaining egg, most of the remaining salt and half of the pepper in a bowl.
- 3
Divide the dough in two and roll each half on a floured counter, with a rolling pin or pasta machine, into a long sheet 1-2 mm thick.
- 4
Place teaspoons of filling 4 cm apart on one sheet. Lay the second sheet on top and press around each mound to push out the air; cut into 5 cm squares and seal the edges with a fork.
- 5
Bring a large pot of water to a boil and cook the ravioli in batches for 3-4 minutes, until they float and the pasta is tender. Reserve 100 g of the cooking water before draining.
- 6
Melt the butter in a large skillet over medium heat, add the reserved cooking water and whisk for 1 minute into a lightly thickened sauce. Add the ravioli and toss for 1-2 minutes.
- 7
Plate, sprinkle with the remaining Parmesan and pepper and serve right away.
Nutrition
Per serving
| Calories | 653 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 69 g |
| Fat | 30 g |
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