How to Make Ravioli with Cheese and Herbs

The variety of stuffings for these pasta shapes is endless, and they can be dressed simply with butter, oil or cream, or with a rich sauce. Roll the dough, divided into 2 or 4 portions, as thinly as possible — no more than 1/26in (1.5 mm) if you can.

Making individual ravioli If making ravioli with hand-rolled pasta, it is easier to cut out squares or rounds from the dough rather than making them in strips. Put a mound of stuffing in the centre of each pasta shape, moisten the edges and set another one on top. Or, fold rounds into half-moons.

1 – Lay the rolled strip of dough on a lightly floured surface. Spoon mounds of the stuffing, 1/2-3/4 teaspoon each, in neat rows over the dough, spacing the mounds evenly about 11/2 in (4cm) apart (or according to recipe instructions).

2 – Using your fingers or a pastry brush, moisten the dough around the mounds with cold water.

3 – Lay another strip of dough carefully on top.

4 – A With your fingers, press the sheets of dough together between the mounds of stuffing.

5 – Using a pasta wheel, pizza cutter or knife, cut neatly between the mounds to make squares.

6 – Crimp the edges of each ravioli with a fork or your fingers to ensure they are completely sealed.

7 – Alternatively, cut out ravioli with special cutters that are available in different shapes, or with round pastry cutters.

8 – Sprinkle the ravioli with semolina, coating them all over, to prevent them from sticking together.

8oz (225g) full-fat soft cheese, softened 1 garlic clove, finely chopped
1 oz (30g) mixed herbs such as thyme, basil, chives, parsley, finely chopped salt and pepper
1 quantity fresh pasta dough (pages 92-94), rolled by machine into 2 12 in (30cm) strips, or divided into 4 and rolled by hand as thinly as possible semolina, to coat
4oz (115g) butter

1 – Mix together the soft cheese, garlic and most of the herbs. Season with salt and pepper.
2 – Make the ravioli, filling them with the cheese and herb mixture. Toss the ravioli in a little semolina to coat lightly and leave to rest at room temperature for about 15 minutes.

For Ravioli with Gorgonzola and Pine Nuts, fill the ravioli with a mixture of 4oz (115g) each full-fat soft cheese and crumbled gorgonzola cheese; omit the garlic and herbs. Sprinkle the cooked ravioli with oz (30g) toasted pine nuts instead of herbs.

3 – Bring a large pot of salted water to the boil. Drop in the ravioli and cook for 7-9 minutes or until they are just tender to the bite. Drain well.

4 – Melt the butter. Toss the ravioli with the melted butter. Sprinkle with the remaining herbs and serve.


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