Cooking with Elliott: pecorino and ricotta ravioli with tomatoes

Elliott Notrica and Lydia Cohen

While it might seem intimidating, making fresh pasta at home is easy and delicious. Start by making a simple egg-based pasta dough which uses all purpose flour, eggs, olive oil and a little bit of milk. Make a well of flour in a bowl or on the counter, and crack the eggs into the middle. Break up the yolks with a fork and incorporate into the flour. Then add the olive oil, salt and the milk. Work dough into a cohesive ball and knead until smooth. Wrap in plastic wrap and allow to rest for around 30 minutes inside a refrigerator. After resting, use a pasta maker or rolling pin to roll the dough into paper-thin pieces. Next cut squares out of the dough and fill with a mixture of ricotta cheese, pecorino cheese, parmigiano reggiano (imported Italian parmesan), black pepper and salt. Seal the edges with a bit of water and press to close. Boil for around 3 minutes or until the pasta floats to the top of the pot. Add the pasta to a pan as well as a little bit of the pasta water and butter to cook the slices a bit longer. Add tomatoes if desired and cook until the butter is melted and slightly browned. Plate and top with parmesan cheese, olive oil and pepper. A similar and more detailed recipe with measurements can be found here.

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