Ravioli With Ricotta Cheese And Wild Herbs
Follow this authentic Italian pasta recipe to prepare homemade cheese ravioli with a light ricotta and wild herbs filling
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Rolling pin
- Pasta machine
- Cookie cutter
- Pastry wheel
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Refrigerator
- Stove
- Skillet
- Pot
- Slotted spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- All purpose flour: 200 g
- Eggs: 2
- Extra virgin olive oil: 1 drop
- Ricotta cheese: 300 g (or very fresh pecorino cheese)
- Borage: 200 g leaves
- Marjoram: 5 branches
- Basil: 5 leaves
- Oregano: 1 pinch
- Parmesan cheese: 70 g
- Eggs: 1
- Garlic: 1 clove
- Extra virgin olive oil: To taste
- Salt: To taste
- Borage: 1 handful
- Butter: 70 g
- Chives: 5 blades
- Parmesan cheese: 50 g
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