Herb and ricotta ravioli with buttered leeks
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
Homemade pasta tastes so fresh and delicious that it’s worth getting the pasta machine out for!
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the pasta
For the filling
- 375g/13oz ricotta
- 75g/2¾oz freshly grated Parmesan
- 1 tsp fresh basil, marjoram or flatleaf parsley, chopped
- 1 free-range egg
- 1 free-range egg yolk
- 60ml/4 tbsp double cream
- salt and freshly ground black pepper
For the leeks
Method
To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film.
Chill the dough in the fridge for at least 30 minutes.
To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl.
Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream.
Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside.
Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina.
Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking.
To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg.
Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes.
Serve the ravioli with the leeks and grate over more Parmesan, if using.
