Pecorino Ravioli with Orange Zest Recipe

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Pecorino Ravioli with Orange Zest
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Ingredients
10
Count
Nutrition
2177
Calories
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Ingredients:

Directions:

  1. In a food processor, pulse the flour a few times. Add the egg yolks, egg, milk and olive oil and process until a dough forms. Scrape the dough out onto a work surface and knead until smooth, about 2 minutes. Flatten the dough into a disk, wrap in plastic and let stand at room temperature for at least 30 minutes or for up to 2 hours.
  2. Cut the dough into 4 equal pieces; work with 1 piece at a time and keep the rest wrapped. Flatten the dough with your hands and run it through successively narrower settings on a pasta machine until you reach the thinnest. Cut the pasta sheet into six 3 1/2-inch squares. Transfer the squares to a lightly floured baking sheet and cover with plastic wrap. Repeat with the remaining pasta dough.
  3. Lay a pasta square on the work surface. Set a piece of cheese 1/3 inch from the bottom edge; fold the top of the square over the cheese to make a neat rectangle. Press lightly all around the filling to release any air. Repeat with the remaining pasta and cheese. Using a fluted pastry cutter, trim the ravioli edges to seal them. Transfer the ravioli to a lightly floured baking sheet, cover with plastic wrap and refrigerate for up to 3 hours.
  4. Bring a large saucepan of water to a boil. Salt the water generously, add the ravioli and boil just until al dente.
  5. Meanwhile, melt the butter in a large skillet and add the orange zest. In a colander, drain the ravioli, allowing a little of the cooking water to remain so they don't stick. Add the ravioli to the skillet and gently toss with the butter to coat. Transfer the ravioli to shallow bowls. Season with pepper and garnish with a little grated Pecorino. Serve at once.
  6. Make Ahead: The uncooked ravioli can be frozen for up to 1 month.
  7. Wine Recommendation: Two disparate elements-the salty, sharp Pecorino filling and the fruity orange zest garnish-balance the big flavors of the 1997 Robert Craig Cabernet Sauvignon, the 1997 Dunn Vineyards Cabernet Sauvignon and the 1999 Howell Mountain Vineyards Zinfandel.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2177.1 Kcal (9115 kJ)
Calories from fat 961.06 Kcal
% Daily Value*
Total Fat 106.78g 164%
Cholesterol 1021.96mg 341%
Sodium 2054.8mg 86%
Potassium 440.69mg 9%
Total Carbs 230.63g 77%
Sugars 0.38g 2%
Dietary Fiber 18.44g 74%
Protein 79.71g 159%
Vitamin C 3.4mg 6%
Vitamin A 0.6mg 19%
Iron 5.3mg 29%
Calcium 157.8mg 16%
Amount Per 100 g
Calories 383.97 Kcal (1608 kJ)
Calories from fat 169.5 Kcal
% Daily Value*
Total Fat 18.83g 164%
Cholesterol 180.24mg 341%
Sodium 362.4mg 86%
Potassium 77.72mg 9%
Total Carbs 40.68g 77%
Sugars 0.07g 2%
Dietary Fiber 3.25g 74%
Protein 14.06g 159%
Vitamin C 0.6mg 6%
Vitamin A 0.1mg 19%
Iron 0.9mg 29%
Calcium 27.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.6
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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