Mozzarella and Pecorino Ravioli
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- 2 recipes Fresh Pasta Dough
- 8 ounces fresh mozzarella, coarsely grated
- 1/2 cup Pecorino Romano cheese, coarsely grated
- Fresh Pasta Dough
- 1 1/2 cups all-purpose flour (or type “00”), plus a little for dusting
- Kosher salt
- 2 large eggs, lightly beaten
- 1Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs.
- 2Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.)
- 3Work dough until it is uniformly moist, then using the heel of your hand, knead for about 10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap, and let rest in a cool, dry place for at least 15 minutes or up to an hour.
- 4Proceed to shape the dough as desired.
- 1Divide prepared pasta dough into two pieces. With your hands, press each into a round roughly 1/4 inch thick. Set a hand-cranked pasta machine on the widest setting and pass one round of dough through the machine’s smooth rollers.
- 2Continue passing dough through the pasta machine, adjusting to a narrower setting with each pass, until it is very thin, about 1/16 inch thick, or dial number 8 on most machines. Cover pasta sheet with plastic wrap and repeat with remaining dough round. Trim pasta sheets to 24 inches in length and cover with plastic wrap while you assemble the filling.
- 3Combine mozzarella and pecorino in a medium bowl and mix until well blended. Place a sheet of pasta (roughly 24 by 5 inches) on a dry, lightly floured surface and evenly space 9 (1-tablespoon) portions of filling across the dough (be sure to keep at least 1 inch between each spoonful of filling). Cover with the second pasta sheet and press the sheets of dough together, pushing out any air pockets as you go. Using a ravioli cutter or a knife, cut out 9 ravioli. Repeat with remaining dough and filling for a total of 18 ravioli. Place ravioli on a baking sheet and cover with plastic wrap until ready to cook. (This can be done up to a day ahead, and the ravioli can be kept in the fridge.)
- 4Bring a large pot of well-salted water to a boil. Add a few ravioli, being sure not to crowd the pot, and cook until the ravioli rise to the surface, the dough is al dente, and the filling is hot, about 1 to 2 minutes. Remove with a slotted spoon to a plate and reserve while you cook the remaining pasta.
- 5Arrange three to four ravioli per plate, top with sauce, and serve immediately.