How to make delicious ravioli with ricotta and herbs, to be served cold flavored with various vegetables, blanched and left to cool, then mixed with aromatic herbs, lemon juice and mozzarella.
Ingredients for 4 people
For pasta
- 230 g of white flour "00"
- 2 eggs
- 1 yolk
- 1 tablespoon of extra virgin olive oil
- salt
For the stuffing
- 250 g of cow's milk ricotta
- 1 yolk
- 4 spoons of parmesan
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- 3 or 4 sprigs of thyme
- 5 or 6 basil leaves
- 3 or 4 oregano sprigs
- 1/2 teaspoon ginger powder
- salt and pepper
For the dressing
- 200 g of zucchini
- 200 g of carrots
- 100 g of peas
- 4 sprigs of thyme
- 6 basil leaves
- 250 g of mozzarella
- 1/2 lemon
- 5 tablespoons of extra virgin olive oil
- salt and pepper
How to prepare ravioli with ricotta and herbs
Prepare the dough: place the flour on a work surface and bake the eggs in the center, add the olive oil and salt, knead and form a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest for about 20 minutes.
Prepare the filling: wash and browse the thyme and oregano, add the basil and mince everything.
In a bowl put the ricotta with the Parmesan, the chopped herbs, 1/2 teaspoon of powdered ginger and 1 yolk, salt and pepper, then mix well to obtain a thick and creamy dough.
Roll out the dough with the machine and roll it out, then spread the filling over small strips of pasta, cover with another strip of pasta and make the two sheets adhere well.
Cut the dough into ravioli.
Prepare the dressing: clean the carrots and courgettes and dice them.
Wash and browse the thyme and chop it together with the basil.
Cook the carrots, courgettes and peas in lightly salted water for about 5 minutes, then drain and leave to cool.
Put the vegetables in a bowl together with the lemon juice, the diced mozzarella, the chopped herbs, the oil, the salt and the pepper, mix and mix the ingredients.
In a pan with salted boiling water, dip the ravioli in them and cook them for 5 minutes, then let them cool and season with the vegetable and mozzarella sauce.
Serve the cold ravioli.
