Parmigiano Reggiano ravioli
Parmigiano Reggiano's nutty depth transforms this delicate goat's cheese ravioli, adding savoury complexity and umami richness.
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Cooking tools:
- Food processor
- Pasta machine
- Ravioli stamp
- Pastry wheel
- Chef's knife
- Saucepan
- Colander
- Stove
- Mixing bowl
- Baking sheet
- Spoon
- Pastry brush
- Measuring cup
- Measuring spoon
- Plastic wrap
- Parchment paper
- Refrigerator
- Freezer
- Freezer-proof airtight container
Ingredients
- coarse semolina, for dusting
- ⅓ cup (80ml) extra virgin olive oil
- lemon rind curls and freshly ground pepper, to serve
- PASTA DOUGH
- 2⅔ cups (400g) ‘00’ flour, plus extra for dusting
- 4 eggs
- 1/2 cup firmly packed flat-leaf parsley leaves, chopped coarsely
- CHEESE FILLING
- 300g soft goat’s cheese
- 300g fresh ricotta
- 1 1/4 cups (100g) finely grated Parmigiano Reggiano PDO plus extra for serving
- 1 teaspoon finely grated lemon rind
- 3 egg yolks
- 1 long red chilli, seeded, chopped finely
- 3 teaspoons oregano leaves, chopped
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