04 Jul Patriotic Pasta
What better way to ring in the fourth than with a family gathering and a delicious meal decked out in all the right colors. This easy to do ravioli recipe will help make any dinner table festive. Each ravioli is stuffed with a simple, yet delicious ricotta mixture, allowing you the room to choose your favorite sauce. It’s featured here with a garlic butter, but the filling also pairs well with red or white sauces!
Ingredients for pasta dough:
2 1/4 cups all-purpose flour (divided into 3/4 cup measurements)
3/4 tbls. olive oil (divided into 1/4 tbls. measurements)
dash of salt
red and blue food coloring
Ingredients for Ricotta filling:
8 oz. whole milk ricotta cheese
1/4 tsp dried basil leaves
1/4 tsp salt
Ingredients for garlic butter sauce:
6 tbls. butter
1 tbls minced garlic
Create three, separate and even mounds of the all-purpose flour on a clean counter top surface. Each mound should measure 3/4 cups of flour. Create a well in the center of each mound and crack 1 egg into each. Add in the 1/4 tbls. to each, and a dash of salt to each. In the first mound add 1 drop of red food coloring, in the second add one drop of blue food coloring. Leave the third mound as is without food coloring.
Starting with the first mound, use a fork to whisk together the egg, salt, oil, and food coloring. Slowly beging to incorporate the flour into the egg mixture. Continue incorporating flour until a dough forms. Knead the dough for about 5 minutes and then wrap in saran wrap and place in the refrigerator for 20 minutes. Repeat process for the second and third mounds.
While the dough is resting in the refrigerator, you can mix the ricotta filling. Place the ricotta in a bowl and using a rubber spatula mix in the basil and salt. Set in refrigerator until ready for use.
Remove the dough from the refrigerator and roll out into long thin rectangular sheets. It should be wide enough so that when folded over, the ravoli stamp fits comfortably from edge to edge. Place dollops of the ricotta filling along one long edge of the rectangle in tbls size amounts. You should be able to fit about 5 dollops. Fold the opposite side of the dough over the ricotta so that the two long edges of the dough meet. Push down around each dollop of ricotta to make sure all of the air is out and the edges are sealed. Stamp out each ravioli using your ravioli stamp. Repeat the process until all of the dough is used up.
Place the fresh ravioli into a pot of boiling water. Cook until the ravioli floats to the top of the water (should be 3-5 minutes, fresh pasta tends to cook quickly).
Place butter and garlic in a small saucepan on medium heat and heat until butter is melted. Take your cooked ravioli, strain it and place it in a serving bowl. Pour the garlic butter sauce and top with fresh parmasean cheese if desired. Enjoy!