Infused Ravioli Recipe With Ricotta
Adam Barski, the Budder Chef
Ravioli isn't complete without a lemon and herb buttermilk ricotta filling. Check out our infused ravioli recipe with ricotta below.
- 3 Large Eggs
- 2 cups All Purpose Flour (plus extra when rolling out the dough)
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tbsp Beetroot Powder (optional)
- 500 mL Ricotta
- 1 Large Egg
- Zest of 1 Medium Sized Lemon
- 1 tbsp each of Mint & Chives (almost any herb can be used here: Rosemary, Thyme, Oregano, Basil, Parsley etc.)
- Salt & Pepper to taste
- 6 tbsp Butter
- 1/2 cup Reserved Pasta Water
- Juice of 1 Lemon
- Salt & Pepper to taste
- Fill pod about 3.5 grams of your flower of choice. Hit the Activate cycle to start. Add 6 oz cup olive oil.
- Set temperature to 185-200°F and time to 2.5 hours.
- Start by making the pasta dough as it will need time to rest. Depending on if you are making by hand or stand mixer, see below.
- Set a large pot of water on medium-high heat with ample amount of salt in it (when you taste the water it should be salty.)
- Make the filling by mixing all the ingredients but the egg – this way you will be able to taste the mixture without consuming raw egg. Once it has the right amount of seasoning to it, mix in the egg and set aside.
- Work with the dough in halves, or even quarter pieces if you don’t want it to take up too much room on your counter. Start by helping the pasta dough along by pressing it down and rolling it out slightly so it can go get through your pasta machine.
- Start on the biggest setting and run the dough through. Fold the dough like a letter and send it through again (you are trying to get a nice rectangle shape going before making the dough thinner). Send the dough through the next setting. You will want to dust the dough very lightly with flour or semolina flour to keep it from getting sticky. Keep running the dough through each setting until fairly thin. You do not want the dough to be too thick since you will be putting another layer on top to close up the raviolis.
- Lay the sheet on the counter and dollop the filling, in the middle of the sheet, leaving space in between. The amount you dollop will depend on the size of ravioli you want to make, whether larger or smaller. Having another sheet of pasta ready, dip your finger into water and draw a circle of water around the filling before placing the second pasta sheet carefully on top. The water will make sure the two sheets of pasta adhere.
- Next, using both hands, carefully press down around each filling and try to expel any trapped air out from the filling area. Having air pockets trapped could result in your raviolis bursting open when boiling. Cut with a circular fluted cutter, or a drinking glass.
- Once all your raviolis are made set your water on high heat to bring it to a boil. In a large pan on medium to medium-high heat start melting the butter. Let the butter sizzle away, separate and brown. You will see it darken and take on a nutty aroma. Set aside.
- Drop the ravioli into the water and cook for about 3 minutes (fresh pasta cooks much quicker than dried). Lift them out with a slotted utensil and put them straight into the browned butter and put them back on a high heat. When it begins to heat up and bubble, add in a scoop of pasta water and another nub of butter – this will help to create a velvety homogenous sauce – finish with a squeeze of lemon and season to taste and plate.
- This process should be relatively quick as you don’t want to overcook the ravioli. If it looks like the sauce isn’t coming together quickly enough, plate the ravioli and let the sauce finish on the stove before spooning it on your delicious pasta pillows.
- Top with freshly grated parmesan if desired and enjoy!
If making by hand
- Tip your measured flour onto your counter and spread it out from the middle to create a ‘well’. Into the well add the eggs, olive oil and salt, beat well with a fork. Once beaten add the beetroot powder to the eggs, if using, and beat it well into the eggs. Slowly begin introducing the flour into the egg mixture by pulling the flour in with the fork as you are swirling the egg mixture in circles. Keep doing this bit by bit until most of the flour is incorporated and then start working it with your hands to bring in the rest of the flour into the dough. Knead the dough until it becomes nice and smooth. Wrap tightly to keep from drying out as the dough rests for at least 30 minutes.
If making by stand-mixer
- In the stand-mixer bowl mix thoroughly the eggs, olive oil and beetroot powder, if using. Add the rest of the ingredients in your mixer bowl and work it with your hand until a shaggy dough forms. Knead with dough hook until smooth and elastic, about 10 minutes. Wrap tightly and let rest for at least 30 minutes.
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Note: You will require a pasta machine to roll the dough out thin.