How to make authentic ricotta ravioli - With my certified-chef-brother
INGREDIENTS (Serving 5)Pasta: -6 large eggs
-600g “00 type flour
-A pinch of salt
Filling:
-About 700g of ricotta - 70g parmigiano reggiano
-A Pinch of salt
Sauce:
-1 carrot
-1 celery stem
-1 onion
-Tomato puree (about 600ml)
-Basil
-Salt
-Parmigiano to taste
TIPS/ADJUSTMENT
-If you cannot find “00” type flour any other type works, the ratio might be a little different. Look for a dry but malleable and elastic dough.
-While there are endless types of fillings you can easily give a flavor boost to this one by adding some parsley or black pepper.
-Don’t let fresh pasta dry too much before shaping the ravioli. You want it to be a little sticky. If that happens use a kitchen brush to wet the edges with some water or eggs wash.
❔FAQ
■ Where are you from ? I’m a 27-year-old Italian chef from Abruzzo, born
and raised in the heart of Italy.
■ How did you start cooking ? Growing up in my family’s restaurant in
Pescara, I spent over 10 years honing my skills and developing a deep
passion for cooking. Three years ago, I took a leap and moved to NYC to
share my love for authentic Italian cuisine.
■ A NEW RECIPE EVERY SUNDAY
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