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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 recipe pasta dough, recipe follows |
1/2 cup ricotta cheese |
1 large egg, lightly beaten |
1 tablespoon chopped fresh parsley leaves |
1 cup grated parmigiano-reggiano, plus more for garnish |
1/2 cup chopped cured ham |
4 ounces mozzarella cheese, diced |
pinch salt |
1/8 teaspoon ground black pepper |
2 cups basic tomato sauce for pasta, warmed, your favorite jarred pasta sauce (recommended: emeril's homestyle marinara) |
2 tablespoons thinly sliced fresh basil leaves |
2 1/4 cups plus 2 tablespoons all-purpose flour |
3 large eggs |
1 tablespoon extra-virgin olive oil |
pinch salt |
Directions:
1. Set the pasta dough aside covered with a damp towel for about 30 minutes. In a medium bowl, combine the ricotta, egg, parsley, Parmesan, ham, mozzarella, salt and pepper, and stir to thoroughly combine. Roll out the pasta dough into a 1/8-inch thick sheet and place mounds of about 2 tablespoons of the filling equally spaced along half of the dough. Fold the dough over to cover the mounds, and cut around each mound of filling using a 3-inch cookie cutter, press the edges firmly to seal and pressing to release as much of the trapped air as possible. Crimp the edges, if desired. Place the ravioli on a baking sheet or large plate, covered with plastic wrap or a lightly damp towel, and refrigerate until ready to serve, up to overnight.
2. Fill a large pot with water and add salt to taste. Bring to a boil. Add the ravioli and cook until they float to the surface, about 3 minutes. Drain briefly on paper towels, then transfer to shallow bowls and serve, with a heaping 1/4 cup of the warmed tomato sauce spooned over the top and garnished with chopped basil and Parmesan.
3. For the Pasta Dough:
4. Place all the ingredients in the bowl of a food processor and pulse until a ball is formed. Continue to pulse for 1 minute and remove from the processor. Continue to knead by hand for 5 minutes before forming into a tight ball and covering with a damp towel.
5. Yield: enough for 12 ravioli
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