Make your dinner gourmet in no time with these raviolis!
RICOTTA RAVIOLI WITH 3-MINUTE MARINARA
1/4 cup olive oil (plus more to finish)
1 onion (peeled and chopped into 1/8th-inch dice)
3/4 cup ricotta
2 tablespoons nepitella (or mint, chopped)
1 bunch parsley (chopped to yield 1/4 cup)
1/4 teaspoon freshly grated nutmeg
1/4 cup parmigiano-reggiano (grated, plus more for garnish)
kosher salt and freshly ground black pepper (to taste)
FRESH EGG PASTA
3 1/2 cups + 1/2 cup all-purpose flour
4 extra large eggs
1/2 teaspoon olive oil
2 tablespoons olive oil
1/4 onion (peeled and diced)
3 cloves garlic (peeled and chopped)
1 tablespoon thyme leaves
1 1/2 cups whole, peeled, San Marzano tomatoes
1 small bunch basil leaves (torn)
Bring a large pot of salted water to a boil.
In a large sauté pan add olive oil and heat over medium-high heat. Add onion and cook until tender, about 5-6 minutes. Remove onion from pan to a bowl and allow to cool. Add ricotta, nepitella, parsley, nutmeg and Parmesan. Season with Kosher salt and freshly ground black pepper.
To Form Ravioli: cut 3-inch strips of pasta dough lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut small rectangles. Continue until all the pasta and filling are used.
When the ravioli are finished, drop into boiling water and cook at a simmer for about 3 minutes. Meanwhile, make the marinara sauce. Drain pasta and add to the sauté pan with marinara sauce and toss gently over medium heat. Finish with a few tablespoons of pasta water and olive oil. Toss to combine and evenly coat. Garnish with additional parmigiano-reggiano.
For the Fresh Egg Pasta Dough: make a mound of the flour in the center of a large cutting board. Make a well in the flour and add the eggs and oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of a well to incorporate completely. As you expand the well, keep pushing the flour up to retain the well shape. Once half of the flour is incorporated the dough will begin to come together.
Start kneading the dough with both hands, using the palms of your hands for 3 minutes. Wrap the dough in plastic wrap and allow to rest for 30 minutes.
For the Three-Minute Marinara: heat a 12-14 inch sauté pan with olive oil over medium-high heat. Add onion, garlic and thyme. Meanwhile place the tomatoes in the carafe of a blender and puree until smooth. Remove to the sauté pan, season with Kosher salt and freshly ground black pepper and allow to simmer for 1-3 minutes. Add basil and stir to combine.
– Don’t over-dress the ravioli with sauce. It should dress the pasta similar to a salad!
– Make the ravioli ahead of time and freeze in an even layer on a baking sheet. Transfer to a zip-top bag and store in the freezer until ready to use.