12 Feb Honey Almond Ravioli
The month of February always brings on an air of love weather you want it or not. With Valentine’s day coming up I wanted to experiment with sweet dishes. This one is great if you plan on staying in this week and making a nice home cooked meal. Raviolis are great because you can get really creative with the fillings.
These raviolis are stuffed with honey, almonds, cinnamon, and ricotta cheese. An unusual combination but one that I love.
Ingredients for dough:
2 cups all purpose flour
1/4 tsp. salt
1/4 tsp. olive oil
Ingredients for filling:
15 oz. ricotta cheese
1 cup shredded parmigiano reggiano cheese
3 tbls. honey
1 cup slide almonds
sprinkle of cinnamon
Ingredients for sauce:
1/2 cup butter
1 cup heavy cream
1 cup parmigiano reggiano cheese
To make the dough, use the flour to create a mound on a clean work surface. Hollow out the center to form a crater shape. Crack the eggs inside the center of the flour mound, add in salt and olive oil. Whisk eggs with fork, slowly begin to incorporate flour from the sides. Continue to incorporate flour until mixture comes together as a dough. You may add flour if the dough is too sticky or a little bit of olive oil if the dough is becoming to dry. Knead for 10 minutes. Form into a circular disk shape, wrap in plastic and set aside for 20 minutes.
To make the filling, combine ricotta and parmigiano reggiano in a medium sized bowl. Fold in the honey, almonds, and cinnamon. Continue to combine with a rubber spatula until all ingredients are well incorporated.
Once the dough has sat for 20 minutes, remove from plastic and divide into fours. Take one of the fourths and roll out into a long rectangle using a rolling pin. Along one of the long sides of the rectangle place tablespoons of the filling in a row. Make sure they are spread out enough so that you may cut them with your ravioli stamp. Fold over the other long side of the rectangle to meet the long side with the fillings. Press down around your fillings to create small mounds covered in dough. Place a ravioli stamp around each mound of filling and press down firmly until the ravioli cuts away from the rest of the dough. Repeat until all dough and filling is used up.
Boil in a medium saucepan.
While the ravioli is boiling, make the sauce. Combine butter and heavy cream in a medium saucepan and place over medium heat. Bring to a boil. Once boiling, stir in the parmigiano reggiano. Whisk until cheese is completely melted and you have a smooth texture.
Remove ravioli from boiling water, add sauce. This dish pairs well with salads that have sweet dressings. In the photo above it is featured with a spinach salad that has a raspberry vinaigrette dressing.