Luca's Raviolini Recipe
Chef notes
This is a classic filling from Emilia-Romagna without anything green and really the only thing my son will eat these days (helps that he usually makes them himself … lots of practice but finally getting it). We used to do a show on Instagram called "Lessons with Luca" and he ate everything back then; now, it's pasta like this, usually very plain.
Technique tip: Once the raviolinis are formed and cut, you can freeze them for 1 month in a freezer bag.
Swap option: Prepared pasta sheets.
Special equipment: Pasta machine, small spray bottle and small raviolini stamp.
Preparation
For the pasta dough:
1.In a medium bowl, add the 00 flour and make a well. Put the whole egg, egg yolks and extra-virgin olive oil in the middle and start breaking up the yolks using a fork. Slowly start combining the eggs with the flour until well-incorporated.
2.Trade the fork for your hands and start kneading the dough until all the flour is absorbed, then place the dough on a porous surface (wood is great) and knead until thumb print gives you a bounce back.
3.Cover the dough with plastic wrap and set aside at room temperature.
For the filling:
Put all ingredients in a bowl and combine well, reserve covered in the fridge.
To assemble:
1.Have a pot of boiling, salted water ready.
2.Roll the pasta sheet to the second thinnest setting of a pasta roller. Cut the pasta sheet in half and place one directly above the other on the cutting board.
3.On the bottom pasta sheet, mark each raviolini with a small circle (I use a ring mold but small espresso cup could do as well). Place about a nickel-size portion of ricotta in the round marking and repeat across the pasta sheet.
4.Spray a small spritz of water on the bottom pasta sheet and place the top over it, seal with the same ring mold and start cutting out raviolini with a pasta stamp (or the upside-down espresso cup; my aunt used to do it this way).
5.Once the raviolini are formed and cut, drop them into the boiling salted water. They will take 3 minutes to cook if fresh (4 minutes frozen).
6.Drain the raviolini directly onto a plate. You can serve them plain like this, although a nice drizzle of really great olive oil and dusting of Parmigiano makes them even better.
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