info@sicilyoliveoil.com

 

SICILY is not a mainstream Mediterranean & World destination BUT it is a sophisticated island set in the middle of the Mediterranean Sea, small enough to be called an island but big enough to be a universe in itself

 

DONNA FRANCA lives in Palermo, Sicily

RAVIOLI WITH RICOTTA CHEESE AND TOMATO SAUCE

Put the flour in a mound on the table.  Create a crater in the top of the flour mound and add the egg(s) and salt.

Knead until the dough is compact and well mixed. Be careful not to overwork the dough. Then wrap the dough in a towel (otherwise it will become to dry and difficult to work with).

Cut a slice of the dough and flatten it by running it through the pasta machine, creating a long strip of dough. Keep repeating this process until the pasta is the desired thinness.  Lay the final strip of pasta dough on the table. Now add the filling.  (Common fillings are made with ricotta, meat or mushrooms).

With a small spoon, put the ricotta cheese filling in the middle of the strip of dough.  Space out the ricotta filling about 20 cm apart.  And be sure not to place the filling too close to the edges.

Only place the filling on HALF of the strip.  Use the other half of the strip to cover the dressed side. Close the dough around the ricotta, making sure you press out all of the air around the ricotta filling. (This is important because the ravioli will open up during cooking if you don’t press out all of the air). Now pick-up your pasta cutter (in whatever cookie cutter form you like) and cut out the shapes of your ravioli.  Be sure to press closed all of the borders of the ravioli, again so it doesn’t open up when cooking......

Now the ravioli are ready to cook! Fill a large pot with water and salt well. When water boils, add the ravioli and a spoon of Sicilian Extra Virgin Olive Oil (to prevent the pasta from sticking together).  Fresh, handmade pasta requires only about 10 minutes to cook. Once pasta is cooked, drain it using a strainer. Now plate the ravioli and dress it with fresh tomato sauce, parmesan cheese, and fresh basil leaves.

BUON APPETITO!

 

Are you interested at the Original Recipe?»

What about to have a cooking course with Donna Franca?»

 

 


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