Rome Trip: Cooking Class – Ravioli Recipe
As part of our trip to the eternal city we discovered the culinary traditions of Italian culture. We participated in a cooking class with an amazing chef Kiki who taught us how to do this recipe:
Ravioli Butter and Sage
This recipe is designed for one person. Remember to duplicate it for two or triplicate it for three, and so on. Let’s get started!
Ingredients:
* 100 grams of 00 flour
* 1 medium egg
* 1 pinch of salt
Equipment:
* Rolling Pin
* Knife
* Fork
* Clean flat surface
* Pastry wheel
* 2 Teaspoons
Directions:
Begin by shaping the flour into a pyramid on a clean flat surface. Create a hole in the center and add a pinch of salt. Place the medium egg in the middle. Use a fork to work the egg and gradually incorporate the flour.
Once the ingredients are blended, knead the dough for 5 minutes until you have a homogeneous dough with a not-too-hard consistency.
Shape the dough into a cylinder using your hands and roll it out with a rolling pin, first in one direction and then in the opposite direction. Sprinkle flour as needed to prevent sticking.
After rolling out the dough, divide it into strips. Along the long side of each strip, place small heaps of ricotta and Parmesan mixture with pepper, leaving a distance of about 4 centimeters between each heap. Fold the strip over the filling to cover it. Press your fingers around each filling heap to release any air and seal the ravioli well to prevent them from opening during cooking.
Cut the ravioli using a pastry wheel or a knife and place them on a floured cloth as you finish cutting.
Boil a pot of salted water (you can add a drizzle of oil to prevent sticking), and cook the ravioli for a few minutes. They will be ready when they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a plate. In a pan, melt the butter and add the sage leaves. Toss the cooked ravioli in the butter and sage for a few seconds. Serve the ravioli with a sprinkle of Parmesan cheese on top. Buon Appetito!
