There is nothing more pleasant than enjoying good fresh homemade pasta. For this recipe we have selected ravioli as the ideal fresh pasta. It is said that ravioli have their origin in Italy, but there are those who argue that it was actually a dish introduced to Italy by Marco Polo who had tried them in China. Whether they are of Chinese or Italian origin, our dish today will be equally tasty.
Here we leave you all the ingredients and procedure to make fresh pasta at home. Remember that ravioli pasta is not a simple egg pasta, since it contains relatively little of this ingredient, so take note of how to prepare it. The filling will be cottage cheese, dried tomatoes and walnuts.
When it's time to enjoy it, you can make a ''raviolada on Sunday'', a term that has gained strength to describe a dish that is easy to make and very delicious to enjoy with the family. One of the favorite sauces to accompany it is ragù sauce, also pesto sauce, although you can really eat it with whatever you like best.
FRESH PASTA FILLED WITH CURD CHEESE, DRIED TOMATOES AND walnuts
Ingredients (2 servings)
For the mass:
- 200 g fresh pasta flour
- 2 eggs
- 2 g salt
- 1 tablespoon olive oil
For the filling:
- 125 g cottage cheese
- 25 g dried tomato
- 20 g walnuts
- ground black pepper
- salt (optional)
- dried basil (optional)
Preparation (2 hours soaking tomatoes + 2 hours approx. preparation):
1. Soak the tomatoes for approximately two hours.
2. Put the cottage cheese in a strainer and let it release the water.
For the mass:
3. In a bowl, mix all the ingredients and knead until you obtain a smooth dough that does not stick.
4. Wrap the dough with plastic wrap and set aside in the refrigerator for 1 hour.
For the filling:
5. Drain the tomatoes and dry them with kitchen paper. Place the tomatoes in the electric chopper and chop them until they have the texture that we like best: pasta type or pieces that are noticeable. Reserve.
6. Chop the nuts.
7. In a bowl, mix the cottage cheese with the tomatoes and walnuts. Add ground black pepper, dried basil and salt if necessary. Reserve the filling in the refrigerator.
Mounting:
8. Divide the dough into 4 parts and stretch them with a rolling pin or a fresh pasta machine until very thin. You have to flour the dough often so it doesn't stick.
9. Cut the dough into squares of the same size, they have to be even. Place them on a floured surface.
10. Place a teaspoon of filling in the center of half of the ravioli that we have cut.
11. With wet fingers, moisten the squares of dough that do not contain filling and place the wet part on top of the ravioli halves that have filling. Press the edges well so that the ravioli is well sealed and does not open when it is boiling.
12. Once all the ravioli are made, bring a pot of lightly salted water to a boil. When the water boils, add the ravioli and let it cook until it floats.
13. Serve the ravioli hot and with the sauce or dressing that you like the most.
Enjoy!