Ricotta Ravioli With Zucchini Cream Sauce
October 12, 2016
"This recipe is for two generous servings. The turmeric gives a very nice color to the pasta.Buy the best ricotta you can afford, it really makes a difference on the recipe."
- FOR THE DOUGH
- FOR THE FILLING
- FOR THE SAUCE
- Serving Size: 1 (397 g)
- Calories 853
- Total Fat - 40.6 g
- Saturated Fat - 16.6 g
- Cholesterol - 284.4 mg
- Sodium - 860.1 mg
- Total Carbohydrate - 88.2 g
- Dietary Fiber - 4.4 g
- Sugars - 3.3 g
- Protein - 32.7 g
- Calcium - 434.1 mg
- Iron - 4.2 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.2 mg
On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour egg, turmeric and salt into well and using a fork, beat thoroughly.
When combined, gradually incorporate flour into the eggs until dough has formed. Knead until smooth. Wrap ball of dough tightly in plastic wrap and rest on counter top for 30 minutes.
While the dough is resting, mix in a bowl the filling ingredients.
Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.Narrow the setting by 1 notch and repeat.Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.
Put the pasta over the ravioli mold, place a tablespoon of filling on each . Cover them with another piece of dough and cut by rolling the rolling pin over.
Bring a large pot of salted water to a rolling boil.After you add the ravioli, lower the heat. Cook until pasta is done. Barely two minutes.
In the meantime saute the chives and zucchini in olive oil. Season with garlic salt. Add cream and turn of the heat.
Place sauce on the bottom of two plates, drain ravioli and put on top of the sauce. Sprinkle with mint and walnuts and serve.
Tips & Variations
No special items needed.