Homemade Ravioli Made Simple;50 Mix-and-Match Recipes for the Best Filled Pastas by Alvaro Carmella

Author:Alvaro, Carmella [Alvaro, Carmella]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-10-04T16:00:00+00:00

To cook and serve

1. Bring a large pot of salted water to a boil. Add the pasta and simmer for 4 to 5 minutes, until the triangles float to the surface. Gently remove the pasta with a skimmer or slotted spoon and shake out the excess water.

2. Serve the pasta with the No-Cook Tomato and Castelvetrano Olive Sauce.

PESTO PANSOTTI IN MUSHROOM RAGÙ

SERVES 4

PREP TIME: 1 hour 20 minutes | REST TIME: 30 minutes | COOK TIME: 10 minutes

THIS DISH CELEBRATES the food of Genoa in Liguria. Pansotti , which means “little bellies” in the Genovese dialect, is a traditional shape from the region. It is a pasta triangle filled with a generous amount of stuffing to resemble a pot belly. Basil pesto also hails from Genoa, so this is a good pairing.

For the filling

2 cups tightly packed fresh basil leaves

½ cup grated Parmesan cheese

¼ cup pine nuts

1 garlic clove, peeled

Salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

1 cup whole milk ricotta cheese

For the pasta

Whole wheat or all-purpose flour, for dusting

1 batch Whole Wheat Pasta Dough

For serving

Salt

1 batch Mushroom Ragù , warmed

To make the filling

1. In a food processor, combine the basil, Parmesan, pine nuts, and garlic and season with salt and pepper. Turn on the processor and slowly drizzle in the oil. Blend for 2 to 3 minutes, until smooth, stopping once to scrape down the sides about halfway through.

2. Add the ricotta and blend until combined.

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