I don’t feel like this is really a secret, but I want you guys to know that I love pasta. Actually, I love carbohydrates, just in general. I love pizza, pasta, rice balls and bread. If there were a house fire and it was up to me to choose between saving a child and saving some pasta, I would probably choose the pasta. Ok, that might be exaggerating, but I really really really love pasta.
I don’t make fresh pasta nearly as much as I should, mostly because I hate the whole process of having to wait for it to hydrate; I’m all about that instant gratification. When I do make fresh pasta, however, I keep it simple and only make noodles. I thought I might switch it up a bit and try my hand at some filled pastas (read: ravioli, tortellini). I tried out a few different pasta recipes until I came to a flavor profile I liked (which actually turned out to be the least complicated, go freaking figure) and a few different fillings until I came up with something that I wanted to share with you guys.
The pastas themselves varied wildly, I felt, based on what types of flour you used and in what proportions, while the fillings (no matter what they were) were all delicious. That’s the awesome thing about ravioli filling, as long as the moisture is relatively low and the ricotta is quality you can really do anything you want as long as you do it in balance. I could eat this ravioli all day long with just the original Plain Jane ricotta filling that we initially created, but the spinach and sage filling is by far my favorite!
10 oz semolina
2 whole eggs, at room temperature
2 egg yolks, at room temperature
7 oz ricotta
1 oz gruyere
1 oz parmesan
1 oz spinach (wilted and pressed dry)
.5 oz sage (browned/toasted)
pinch of salt and pepper if desired
Cooking these beauties is the same as cooking any other filled pasta that you might buy from the store; drop them in salted boiling water and wait for them to float, allow them to cook a few more minutes then drain. I do recommend that you use them immediately as I have yet to find a reliable manner of storing them without parts becoming either too dry or too wet. If you do not have a pasta maker then you can for sure make these, just use a rolling pin and roll out all of your pieces until you reach the desired thickness and cute whatever width of pasta you want.
Just like that you’ve made the king of pastas and when you serve this to your friends they’ll be all like: “Holy hot damn, you made ravioli!” I might also be exaggerating here, but that’s literally what I would say if you made this for me. The pasta is tender and the filling is literally to die for, but if you don’t like sage or your not married to this particular filling mixture then vary it up however you want. Ravioli filling is really quite forgiving and it’s all about catering to your personal tastes. I also think porcini and ricotta makes for a great ravioli filling, you just can’t be afraid to experiment in the kitchen!
Let me know what your favorite ravioli fillings are and if you end up trying out this recipe!
Lots of Love,