Prawn & Ricotta Ravioli With Olive Oil & Fresh Sage

RAVIOLI DI GAMBERONI E RICOTTA CON OLIO DI OLIVA E SALVIA

Posted by Hodder & Stoughton

About

Ravioli are popular all over Italy, stuffed with a variety of different ingredients depending on the region and the season. Wherever you are on the coast, you’ll usually find them filled with seafood, as in this recipe.

Serves 4

Share

You Will Need (15 things)

  • 400 g ‘00’ grade Pasta Flour , plus extra for dusting

  • ½ tsp Fine Salt 

  • 2 tsp Very finely ground Black Pepper
  • 2 Egg Yolks
  • 3 Medium Eggs , lightly beaten

  • 230 ml Extra Virgin Olive Oil 

  • 8 Large (or 16 medium) fresh Sage leaves
  • ½ tsp Grated Lemon Zest , to serve

  • For the filling


  • 750 g Ricotta Cheese
  • 
Grated zest of 2 unwaxed Lemons
  • 250 g Cooked king Prawns , peeled and finely chopped

  • 3 tbsp Chopped fresh Chives
  • 

2 medium Eggs , lightly beaten
  • Salt

Steps (5 steps, 45 minutes)

  1. 1

    First make the dough: place the flour, salt and pepper in a large bowl. Make a well in the centre and add the egg yolks, beaten eggs and 2 tablespoons of the oil. Using the handle of a wooden spoon, gradually mix the flour into the liquid. Once the texture is crumbly, turn out the mixture onto a well-floured surface.

  2. 2

    Knead for about 8–10 minutes until you have a soft, smooth dough. The technique is the same as for bread: hold the dough in one hand and fold, push down and stretch the dough away from you with the other hand. Rotate and repeat. Shape the dough into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, put the ricotta, lemon zest, prawns and chives in a large bowl and mix with a fork. Cover with cling film and refrigerate for at least 15 minutes.

  3. 3

    Remove the cling film from the dough, dust the dough lightly with flour and cut into 2 even-sized pieces. Roll out each piece to about 2mm thick, either using a pasta machine or a rolling pin (dust the rolling pin and work surface with flour first). Dust frequently with flour or the dough can become sticky.

  4. 4

    Lay 1 piece of dough on a well-dusted work surface. Place a tablespoonful of the filling on the dough and repeat at 5cm intervals over half the sheet only. Lightly brush the spaces around the filling with the 2 beaten eggs. Fold over the dough to cover the filling. Press gently around each spoonful of filling to expel the air. Using a 5.5cm round ravioli stamp cutter, cut out the ravioli. Cover with a tea towel and repeat with the other piece of dough.

  5. 5

    Cook the ravioli in a large pan of boiling, salted water for 3 minutes. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the sage. As soon as it starts to sizzle, transfer the ravioli using a slotted spoon to the pan with the sage. Gently toss to coat. To serve, sprinkle over a little lemon zest.