There’s a certain kind of magic that comes from transforming simple ingredients into a delicious and satisfying meal. Especially when I am able to use produce from the garden. Here is my recipe for Fennel, Lemon and Ricotta Ravioli.
I love the rhythmic process of making pasta, it’s incredibly therapeutic. The simple act of mixing flour and eggs, kneading the dough until it’s smooth and elastic, engages your hands and mind in a focused yet meditative activity.
Making the dough
The process begins with combining the ’00’ flour with fresh free-range eggs. As a general rule, use 100g of flour to 1 large egg. The beauty of this process lies in its simplicity; just a few basic elements will come together to create something wonderful.
On a clean work surface, create a mound of flour with a well and crack the eggs in the center. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined. The dough gradually comes together under your hands, transforming from a rough amalgamation into a smooth and elastic ball. This takes a little time and effort. Kneading and working the dough develops the gluten in the flour. This will give you lovely, springy pasta that, once cooked, will be al dente. It is essential to place the dough in a freezer bag and rest for no less than 30 minutes. The dough will keep in the fridge for up to 7 days.
Owning a pasta machine makes the whole process so much easier. If you want to make pasta regularly, I highly recommend investing in a basic machine, they’re relatively inexpensive and the results are incredibly rewarding.
Rolling the dough
With the rollers of the pasta machine on its widest setting, pass a small piece of dough through, then fold it into 3. Give it a quarter turn and pass it through the machine again. Repeat 5 or 6 times so the gluten in the pasta is thoroughly worked, then pass it through the machine to roll it out, progressively narrowing the rollers by one notch each time. Make it as thin as you feel comfortable with. I like setting #6 for ravioli. Make sure the pasta sheet is no more than 60cm long though, otherwise it will be difficult to handle and may break.
For this recipe, cut the pasta into discs and place the filling in the centre. Brush the bottom disc with a little water, then place another disc on the top. Be careful not to seal any air in the raviolo.
Keep any pasta scraps to put in soups or a simple pasta dish.
DID YOU MAKE THIS RECIPE FOR ricotta fennel and lemon ravioli?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Ricotta, Fennel and Lemon Ravioli
Equipment
- pasta machine + 6cm round cutter
Ingredients
Pasta Dough
- 400 g ’00’ pasta flour
- 4 large free-range eggs
Filling
- 275 g ricotta
- 45 g Parmesan grated
- 1 lemon zest of
- fennel fronds a good handful, chopped
Sauce
- 1 lemon juice of
- 100 g unsalted butter
- fine sea salt and black pepper
- pasta water
Instructions
- Begin with the pasta dough. On a clean work surface create a mound of flour with a well and crack the eggs in the centre. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. The dough gradually comes, transforming from a rough amalgamation into a smooth and elastic ball. This takes a little time and effort. Kneading and working the dough develops the gluten in the flour. This will give you lovely, springy pasta that once cooked, will be al dente. It is essential to place the dough in a freezer bag and rest for no less than 30 minutes. The dough will keep in the fridge for up to 7 days.
- In the meantime make the filling: drain the liquid from the ricotta, then tip into a bowl. Add the lemon zest, Parmesan and fennel. Add a good grind of pepper and a little salt. Cover and store in the fridge until needed.
- With the rollers of the pasta machine on its widest setting, pass a small piece of dough through, then fold it into 3. Give it a quarter turn and pass it through the machine again. Repeat this 5 or 6 times so the gluten in the pasta is thoroughly worked, then pass it through the machine to roll it out, progressively narrowing the rollers by one notch each time. Make it as thin as you feel comfortable with. I like setting #6 for ravioli. The more the pasta has been worked initially, the thinner you will be able to roll it. Make sure the pasta sheet is no more than 60cm long though, otherwise it will be difficult to handle and may break.
- Using a 6 cm round cutter, stamp the rounds. on half of the disc add approximately 15g of the filling. Brush the edges with a little water. Place another disc on the top and seal, making sure there is no air in the ravioli. Repeat with the remainder. Dust a little semolina flour on a tray and place the finished ravioli on it. *It's worth noting that you must cook the ravioli on the day of making. If you don’t the pasta will become tacky and stick to the tray it's sitting on.
- Once you have made all the ravioli fill a large saucepan with water, add a tablespoon of fine sea salt. Bring to the boil and add as many ravioli that comfortably fits in the pan. Boil for 3 minutes. In a shallow pan or large frying pan melt the butter, heat until it just begins to foam, add the lemon juice and 2-3 tablespoons of the pasta water. Bring to a simmer. Stir vigorously with a whisk until it emulsifies. Check the seasoning. Add the ravioli and coat in the lemon sauce. Gently stir to combine, then serve immediately with a little more Parmesan and black pepper. Decorate with fennel and edible petals if you wish.
Notes
Maltagliati
Is a type of Italian pasta that is characterised by its irregular and rough shape. The name “maltagliati” translates to “badly cut” or “poorly cut” in Italian, which reflects the pasta’s uneven and imperfect appearance. Typically made from the remnants of pasta dough left over after cutting other types of pasta into more precise shapes, such as tagliatelle or ravioli.
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