Recipe: Cheese-Stuffed Strawberry Ravioli
FOR THE FILLING
250g ricotta cheese
150g Parmesan cheese, grated
1 egg yolk
1 tbsp chopped parsley
A pinch of nutmeg
Salt, to taste
FOR THE DOUGH
350g semolina flour
150g flour type 00
Salt, to taste
1 tbsp olive oil
FOR THE SAUCE
4 tbsp butter
8 sage leaves
½ lemon, juiced
¼ cup Parmesan cheese, grated
1 Place the cheeses, egg yolk, a pinch of nutmeg, salt and chopped parsley into a bowl. Mix all ingredients until creamy and consistent. Cover with clingfilm and keep refrigerated until use.
2 Blend the strawberries and strain the puree through a sieve.
3 Combine the two flours and add all the puree.
4 Begin kneading the mixture into a dough.
5 Add one egg at a time, combining the dough each time. After the third egg, mix well for about two minutes. If the dough is too stiff, add another egg.
6 Knead well, either using a stand mixer fitted with a dough hook or using your hands.
7 Take the dough and cut it into about four pieces, for easier rolling.
8 Using a rolling pin or pasta machine, roll the dough into thin strips, before cutting into approximately 5cm x 5cm squares. Cover the dough with a damp tea towel to prevent it from drying out as you work.
9 Place the filling in the centre and then close the dough over to conceal the filling in a triangle, or any other shape you prefer.
10 Place the filled pasta onto baking trays dusted with flour.
11 Bring a large pan of water to the boil with the olive oil and salt to taste.
12 Cook the ravioli with the lid closed for the first three minutes and then uncover until cooked through.
13 In the meantime, melt the butter in sauté pan and cook until a golden brown colour appears in the thinnest liquid of the butter.
14 Add the sage leaves and remove from the heat. Add the lemon juice and set aside.
15 Drain the pasta, but leave a little of the cooking water.
16 Add the pasta with the cooking water to the sauté pan.
17 Return the pan to the heat, add the grated parmesan and toss to coat. Serve immediately.