Whatever Homemade Cheese Ravioli with Garlic Butter

Prep time: 20 minutes

Cook Time: 10 minutes

Total Time: 40 minutes (including chilling time)

Serves: 3 to 4

Ingredients:

Pasta and Filling

1 cup (246 g) ricotta cheese

1 egg

½ cup (40 g) Parmigiano-Reggiano cheese, finely grated

2 tablespoons basil, finely chopped

1 tablespoon parsley, finely chopped

½ lemon, zested

Pinch freshly grated nutmeg

Kosher salt

Freshly ground black pepper

1 batch basic pasta dough (recipe follows) or 24—30 wonton wrappers

Sauce

¼ cup (58 g) butter

2 tablespoons (30 ml) olive oil

3 garlic cloves, finely minced

½ lemon, zested and juiced

Kosher salt

Freshly ground black pepper

2 tablespoons parsley, finely chopped

Ground Parmigiano-Reggiano cheese

Directions:

1. In a medium bowl, beat together the ricotta, egg, Parmigiano-Reggiano, basil, parsley, lemon zest, and nutmeg and season with salt and pepper. Cover and set aside in the fridge to chill for at least 15 minutes or for up to 1 day.
2. If using fresh pasta dough, prepare as directed. Divide the dough into four roughly equal pieces and roll out on a floured surface into a very thin rectangle that measures about 5-inches across. If you have a pasta roller, that will make very quick work of this but a rolling pin will also do.
3. Place a clean dish towel on a sheet pan and dust it with flour. Lay the sheets of pasta out onto a lightly floured work surface and, using a small spoon, drop 1 tablespoon dollops of the ricotta filling along the centre of the dough, leaving about 2-inches between each. Lightly brush a bit of water along one edge of the dough and between each dollop of ricotta. Fold the dough over the ricotta onto itself and press firmly around each mound to seal in the filling, being careful to not have any air pockets. Cut the ravioli using a knife or pizza cutter and trim the edges, if desired. Transfer the ravioli onto the flour dusted dish towel, flipping every 10 minutes or so, to avoid sticking.
4. If using wonton wrappers, simply drop 1 tablespoon dollops onto each square, brush the edges lightly with water, fold over, and press to seal. If needed, press the edges with the tines of a fork to ensure a strong seal.
5. Fill a wide pot or high sided skillet with water, season well with salt, and set over high heat to bring to a boil.
6. Meanwhile, prepare the sauce by melting the butter and oil together in a large skillet over medium-low heat. Add in the garlic, lemon zest, and lemon juice, season with salt and pepper, and reduce the heat to low.
7. Boil the ravioli for 2 minutes or until they float and are al dente. Using a slotted spoon, transfer the ravioli into the garlicky butter, adding a spoonful or two of the pasta cooking liquid as needed. Gently toss in the parsley and cheese, to taste, and serve topped with more cheese.

Basic Pasta Dough

Prep time: 5 minutes

Total Time: 35 minutes

Serves: 2

Ingredients:

1 cup + 2 tbsp ‘00’ flour or all-purpose flour

½ teaspoon kosher salt

1 large egg

2 large egg yolks

2 tsp olive oil

Directions:

1. Add the flour and salt to the bowl of a food processor and pulse to combine. In a small bowl, whisk together the eggs, egg yolks, and oil and pour it over the flour mixture. Pulse until the mixture looks crumbly then turn it out onto a work surface and form into a ball.
2. Lightly dust your work surface with flour and knead the dough for about 1 to 2 minutes or until smooth and bouncy when pressed, adding more flour as needed.
   
3. Cover the dough with an upturned bowl or plastic and set aside to rest at room temperature for 30 minutes or in the fridge for up to one day.