RICOTTA AND HERB RAVIOLI WITH CLASSIC ALFREDO
1 1/2 pounds fresh pasta sheets
1 stick unsalted butter (cubed)
1 1/2 cups parmesan (grated, divided)
1 cup cherry tomatoes
1 pound whole milk ricotta (or 1 recipe Clinton’s Homemade Ricotta)
1 cup parmesan (grated)
1 large egg (beaten)
2 tablespoons chives (thinly sliced)
2 tablespoons parsley (finely chopped)
2 tablespoons tarragon (finely chopped)
2 tablespoons basil (finely chopped or torn)
Kosher salt and freshly ground black pepper (to taste)
For the Filling: In a large bowl add the ricotta, parmesan, egg, chives, parsley, tarragon, and basil. Season with salt and pepper and set aside.
For the Pasta: Divide the pasta dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine or to 1/16-inch. Lay 1 sheet of pasta on a work surface and place 4 dollops of ricotta mixture, spacing them about 4 inches apart.
Using a spray bottle filled with water, gently mist the pasta. Lay the second sheet of pasta on top and using a ring cutter or glass top, cut small, round ravioli about 2 1/2-inches in diameter. Seal the pasta gently with your fingers.
Dust a baking sheet with flour and transfer the ravioli to the tray covered with a damp kitchen towel. Freeze until needed.
To Serve: Bring a large pot of boiling salted water to a boil. Add ravioli and cook about 2-3 minutes. Drain and reserve 1 cup of pasta liquid.
While the pasta is cooking, place a large saute pan over medium heat. Add the pasta water to the pan and bring to a simmer. Add butter and 1 cup of the cheese, whisking to combine. Season with salt and pepper. Add the tomatoes and pasta along with the remaining parmesan and serve, seasoning with black pepper if desired. Serve immediately.