Best Ravioli With Potato Watercress And Cheeses Recipes

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RICOTTA, PECORINO AND PARMESAN RAVIOLI



Ricotta, Pecorino and Parmesan Ravioli image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

Provided by Jamie Oliver

Categories     main-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 10

5 fresh large organic egg yolks
1 pound strong pasta flour (Tipo `OO`)
2 tablespoons extra-virgin olive oil
4 sprigs fresh sage, leaves picked
9 ounces buffalo ricotta
2 tablespoons finely grated pecorino, plus extra for finishing
2 tablespoons finely grated Parmesan, plus extra for finishing
Small bunch fresh marjoram, leaves picked, 1/2 finely chopped, other 1/2 kept whole and reserved
1 lemon, zested
Sea salt and freshly ground black pepper

Steps:

  • Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.
  • Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.
  • Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.
  • Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.
  • Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.
  • Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

RAVIOLI FILLED WITH PORCINI MUSHROOMS AND TWO CHEESES



Ravioli Filled with Porcini Mushrooms and Two Cheeses image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1-ounce dried porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
1/3 cup minced shallots
2 tablespoons olive oil
1/4 pound fresh wild mushrooms, minced
Salt and pepper
2 garlic cloves, minced fine
6 ounces chopped mozzarella
1/4 cup grated fresh Parmesan, plus extra for garnish
1 pound fresh pasta dough sheets
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup heavy cream
2 tablespoons minced fresh parsley leaves

Steps:

  • First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
  • When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.

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