ADVERTISEMENT
### 1.3 Method for Making the Dough
1. **Create a Well in the Flour**: On a clean surface, pile the flour and make a well in the center. Crack the eggs into the well and add the olive oil, fresh herbs, and a pinch of salt.
2. **Mix the Ingredients**: Using a fork, gently whisk the eggs, slowly incorporating the flour from the edges of the well. Once the flour is incorporated into the egg mixture, begin kneading the dough by hand.
3. **Knead the Dough**: Knead the dough for about 10 minutes, adding a little water as needed, until the dough is smooth and elastic. If the dough feels too dry, add water by the teaspoon. If it’s too sticky, add a bit more flour.
4. **Rest the Dough**: Once the dough is kneaded, cover it with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
### 1.4 Rolling Out the Dough
After the dough has rested, it’s time to roll it out. If you have a pasta machine, it will make the process easier. However, a rolling pin works just as well.
1. **Divide the Dough**: Cut the dough into smaller portions to make it easier to handle.
2. **Roll the Dough**: Roll each portion into a thin sheet, dusting with flour to prevent sticking. Aim for a thinness of about 1/16 inch (1-2 mm), but be careful not to tear the dough.
3. **Forming the Ravioli**: Once you’ve rolled out the dough, you can use a ravioli cutter or simply cut squares using a knife. Spoon your filling (which we’ll get to in the next chapter) onto one sheet of dough, leaving a small gap between each spoonful. Place another sheet of dough on top and press down around each filling to seal the ravioli.
4. **Cut and Seal**: Use a sharp knife or ravioli cutter to cut the ravioli into squares. Press the edges tightly to seal them, making sure no air bubbles are trapped inside. For a decorative touch, use a fork to press around the edges for a crimped look.
5. **Cooking the Ravioli**: Bring a large pot of salted water to a boil. Gently add the ravioli, making sure not to overcrowd the pot. Cook for 2-3 minutes or until the ravioli float to the top and are al dente.
—
## Chapter 2: The Perfect Herb and Ricotta Filling
While the dough is the foundation, the filling is where the magic happens. For this ravioli, we’ll combine fresh herbs and creamy ricotta cheese, creating a filling that is rich, flavorful, and balanced by the freshness of the herbs.
### 2.1 Ingredients for Herb and Ricotta Filling
– 1 cup ricotta cheese (preferably whole milk)
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, finely chopped
– 1/4 cup fresh parsley, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 1 tablespoon lemon zest
– Salt and pepper to taste
### 2.2 Method for Making the Filling
1. **Combine the Ingredients**: In a mixing bowl, combine the ricotta cheese, grated Parmesan, basil, parsley, thyme, and lemon zest. Stir well to combine.
2. **Season the Filling**: Taste the filling and adjust the seasoning with salt and pepper. The lemon zest adds a refreshing brightness, while the herbs bring depth to the flavor.
3. **Chill the Filling**: For best results, let the filling chill in the refrigerator for 20-30 minutes before using it to stuff the ravioli. This will help the filling firm up, making it easier to handle when placing it in the ravioli dough.
—
## Chapter 3: Preparing the Tomato and Asparagus Sauce
A light, fresh sauce is the perfect complement to our herb-infused ravioli. The combination of juicy tomatoes and crisp asparagus creates a sauce that is bright, earthy, and packed with flavor.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
