This is a very simple and quick way to make filled pasta, with few ingredients but it still tastes great.
We ate our cheese ravioli with a ratatouille we made earlier this week. We always try to make a big batch of some type of sauce that goes with pasta, rice, couscous or roasted potatoes. That way you can vary the things you eat with the sauce and even add other things to a dish as well. We usually have at least 3 types of vegetables as the base and then we add a few tins of tomatoes or whole tomatoes. So this time we made a ratatouille where we used fresh tomatoes, onion, garlic, zucchini and aubergine. We added a tin of tomatoes and flavoured it further with some thyme.
Ingredients Serves 4
Cooking time: 40
- 300 g durum flour
- 3 eggs
- 250 g ricotta
- 50 g mature cheese (cheddar or similar)
- If you are making your own pasta, see the steps here. (Remember that making your own pasta will add to the overall cooking time.)
- Roll out your pasta sheets, by hand or by using a pasta machine.
- Cut the sheet in half.
- Place one part of the sheet on a wooden cutting board and use a round object or a ravioli cutter to mark out the ravioli pieces.
- Add your filling on the sheet.
- Place the other part of the sheet on top and cut out your ravioli.
- Repeat with the rest of the dough.
- Let your ravioli dry for 10 minutes, it helps keeping the shape when you are cooking your ravioli.
- Cook your ravioli in salted water for 2 minutes.
- Take the ravioli out by using a slotted spoon to not break the ravioli.
- Serve your ravioli on a plate, drizzle some olive oil on top and add which sauce you want.