Sheeps Milk Ricotta And Parmesan Ravioli Recipes

SHEEP'S MILK RICOTTA AND TALEGGIO RAVIOLI WITH WILD MUSHROOM AND PANCETTA SAUCE

Steps:

• For the filling:
• Combine all the ingredients. Put it in a pastry bag and reserve until ready to use.
• To roll the pasta:
• Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting. Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good.
• To assemble the ravioli:
• Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the ravioli together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles. Using a fluted round cutter cut out each ravioli. Transfer to a sheet tray coated with semolina or polenta. Reserve until ready to use.
• To make the sauce:
• Coat a large saute pan with extra virgin olive oil. Add the pancetta and garlic and bring to medium high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted. Add the chicken stock, season with salt and cook until it has reduced by half. Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety. Taste for seasoning and add salt if needed.
• Bring a large pot of well salted water to a boil. Add the ravioli and cook for 3-4 minutes. Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce. Bring to a boil shaking the pan frequently. Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine.
• Plate the ravioli, sprinkle with a little more grated parm and the chopped chives.
• Mangia bene!!
• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI

Steps:

• For the dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
• For the ravioli mix: Mix all ingredients together.
• Brush flattened pasta with egg yolk wash. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
• To finish: Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

RICOTTA, PECORINO AND PARMESAN RAVIOLI

Steps:

• Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.
• Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.
• Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.
• Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.
• Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.
• Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

SHEEP'S MILK RICOTTA GNOCCHI WITH MOREL SAUCE

Steps:

• Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor. Mix until smooth. Put 3/4 cup of flour into a separate bowl and fold in cheese mixture. Knead all together until fully incorporated, being sure not to over-knead. If mixture becomes gummy, you have gone too far.
• Liberally dust the table top and your hands using 1/2 cup flour. Divide the gnocchi mixture into 8 equal pieces. Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed.
• Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour. Refrigerate for 1 hour.
• Fill a large bowl with ice and water. Use this as a bath to shock the gnocchi after cooking.
• Bring 1 gallon of salted water to a boil. Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes). Remove immediately with a slotted spoon and place in the ice water bath. Repeat process with remaining gnocchi.
• When gnocchi have cooled, remove from water and place in non-reactive pan. Coat with 2 tablespoons of olive oil and refrigerate.
• To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish.
• Place butter and shallot in 1-quart sauce pot over medium heat. Cook until translucent. Add morels and pinch of salt. Cook for 3 minutes stirring occasionally. Add white wine and reduce by two thirds. Add chicken stock reducing again by two thirds. Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon. Season with salt and pepper.;

SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI

Steps:

• For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
• For the ravioli mix: Mix all ingredients together.
• Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
• Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

SHEEP'S MILK RICOTTA AND TALEGGIO RAVIOLI WITH WILD MUSHROOM AND PANCETTA SAUCE

Steps:

• For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a well, about 8-inches wide, in the center of the flour pile. Crack all the eggs into the hole, add the olive oil and salt, and beat the eggs with a fork. Using the fork, slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.
• When most of the flour is incorporated begin kneading the dough with your hands. Knead until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.
• While the dough is resting, make the filling: Combine all of the filling ingredients in a large bowl. Taste to make sure it is delicious. Put it in a pastry bag and refrigerate until ready to use.
• Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good.
• To assemble the ravioli: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the ravioli together. Use the glue sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leave about 2-inches between each ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the ravioli shut and make sure there are no air bubbles. Cut out each ravioli using a fluted round cutter. Transfer to a sheet tray coated with semolina. Cover and set aside until ready to use.
• To make the sauce: Coat a large saute pan with extra-virgin olive oil. Add the pancetta and garlic and saute over medium-high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt, to taste, and cook until they are soft and wilted. Add the chicken stock, and cook until it has reduced by half. Stir in the butter, shaking the pan frequently, and cook until the sauce thickens and looks velvety. Taste for seasoning and add salt, if needed.
• Bring a large pot of well-salted water to a boil over medium heat. Add the ravioli and cook for 3 to 4 minutes. Carefully remove the ravioli from the water and immediately put it in the pan with the sauce. Bring to a boil shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl until it has combined with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and chopped chives. Mangia bene!!