Who doesn’t love enjoying fresh pasta? In Regaleali we make delicious ravioli with our friend chef and cookbook author Fabrizio Lanza. This recipe is adapted from one of hers. Enjoy!
For the pasta:
1 cup flour
water as needed
For the filling:
2 cups ricotta
1/2 cup mint, chopped
1 tsp. cinnamon
1 tsp. black pepper
1 tsp. nutmeg
salt to taste
To make the pasta, form the flour into a mound and crack the egg into the middle. Mix with your hands and add water as needed, until dough has an elastic consistency. Roll out into two strips.
Mix together the ingredients for the filling and spoon small dollops onto one of the strips of dough, with about 1 inch of space in between each dollop. Lay the second strip of dough on top and cut between each dollop to form the ravioli, pressing the edges of each pocket together. If you don’t have a crimping press that cuts, use a fork to seal the edges.
Bring an ample pot of water to a rolling boil. Add a palm full of course salt. Drop in the ravioli and wait until they rise to the surface. Check to see if they are properly cooked at the edges. Must be al dente, but only a hair’s width.
Toss in a fresh light tomato sauce with basil, or toss them in melted butter and sage.