Ricotta And Herb Ravioli Recipe

About this recipe

A delightful dinner option featuring homemade ravioli filled with creamy ricotta cheese and fresh parsley, perfect for solution seekers looking for a satisfying and eggetarian meal.

Ingredients

• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 400G Sabarot Chia Seeds, 400G
• 1 Kg Caputo Pasticceria 00 Cakes & Pastry Flour, 1Kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. In a large mixing bowl, combine 7 cups of flour and 1 teaspoon of salt. Make a well in the center and add 3 tablespoons of chia seeds mixed with 9 tablespoons of water to replace the eggs.
2. 2. Gradually mix the chia seed mixture into the flour, adding water a little at a time until the dough comes together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3. In another bowl, mix 3 pounds of ricotta cheese, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 2 tablespoons of finely chopped parsley to create the filling.
4. 4. Roll out the dough into thin sheets. Place small spoonfuls of the ricotta mixture evenly spaced on one sheet of dough. Cover with another sheet of dough and press around the filling to seal. Cut into individual ravioli shapes.
5. 5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and serve with your favorite sauce.