Sunday, November 11, 2012

Ricotta 'ravioli'

I mentioned that I’d post about this seamless ‘ravioli’ back when I wrote about the egg yolk ravioli, the method is pretty much the same but with ricotta cheese, and a little more care has to be taken when boiling to avoid the balls collapsing.

I opted for traditional flavours, a good pile of ricotta, lemon rind finely grated in, along with some nutmeg and a good sprinkle of salt, mix together well. Using a tablespoon scoop out even sized portions and roll into balls with damp hands. The balls are then placed on a bed of fine semolina flour (or use durum) and then covered with a layer of the flour. Refrigerate for a couple of days to let the flour hydrate forming a casing around the cheese filling.

Gently shake off the excess flour and cook in salted boiling water for a minute or two, keep a close eye on them looking for signs that they might collapse, it’s unlikely but better safe than sorry.

You could serve them nice and simple, maybe with brown butter and sage, but I had a meaty, spicy, dosed with extra anchovies and capers sauce on hand.

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