So I was on Food52 last week, and saw that Ricotta was going to be the contest theme. That week I was having a pizza party with neighbors, for which I was making a huge batch of pizza sauce and mozzerella cheese. The logical thing to do is take the couple gallons of whey from the cheese-making and turn it into nice fresh ricotta. Waking up the next day I realized I had some veal in the fridge, and thought it would be great to make a sauteed veal and ricotta filled ravioli. This is a kinda of redux on veal parmesan. I spiced up the pasta dough, with red pepper flakes, marjoram and oregano. I used a 3:2 ratio from Michael Ruhlman, adding a little bit of extra virgin olive oil and salt to the dough. I served it on top of the leftover pizza sauce, which went will with the slightly spicy dough, and grated a healthy amount of parmesan cheese on top.
For the herbs, I would suggest you do what you think is best. This is a good place to customize it to your tastes with amount and type of herbs you include in both the dough and ricotta mixture. —foodfighter
egg (2 whole 2 yolks in my case)
All Purpose Flour
Red Pepper Flakes
Extra Virgin Olive Oil
All Purpose Flour
Parmesan Cheese (for grating)
Oil and/or butter for frying veal
In This Recipe
Add Flour to bowl, and make well in the middle. Gently beat eggs and add to the well with Salt, Marjoram, Oregano and Red Pepper Flakes. Slowly swirl fingers or fork to incorporate flour bit by bit until it forms a stringy/clumpy texture. Knead until smooth, slightly sticky, about 10-15 minutes for me. Rest at room temp for 30-60 minutes.
Mix Ricotta Cheese with some marjoram and oregano and salt/pepper to taste and set aside.
Mix 2 Tablespoons flour with salt and pepper. Dredge veal in flour mixture, shake off excess. Heat Oil/Butter over medium high heat, and saute veal about 1 minute on each side. It will cook a little more inside the ravioli. I deglazed the pan with red wine, reduced and drizzled this on the meat after slicing for the ravioli.
Using a pasta machine or ones own hands aptly equipped with a rolling pin as I did. Take 1/4 of the pasta dough and roll out until quite thin. I used a round cutter to cut circles, and using a bag piped some of the ricotta, layered some slices of the veal, and sealed the ravioli with the second piece of dough. Since I hand rolled the pasta dough it was a little bit thicker, but they should cook in 3-5 minutes in well salted boiling water.