Tasty Tuesday: Ricotta Ravioli

CHARLOTTE, N.C.–  It’s Tasty Tuesday, so you know something delicious is happening in the Rising kitchen. Chef Vince from “The Jimmy” on Selwyn Avenue stopped by to whip up some Ricotta Ravioli from scratch. The dish passed the Rising crew’s taste test. If you’d like to make it for your family, here’s the recipe to follow.

Filling
Serves 4-6

5 lbs Ricotta, hung for 2 hours to drain
1 cup Grana Padano, grated
2 each whole eggs
4 each Roasted Garlic, cloves
1 Tbsp Kosher salt
2 tsp Black pepper, fresh ground
1 Tbsp EVOO

METHOD
Once the ricotta is drained of its liquid combine all ingredients in a food processor and blend
until smooth, thick and creamy. If the mixture still seems loose, hang it again to allow more of
the liquid to drain until the desired texture is achieved.

Whole Egg Pasta Dough
1200 grams 00 flour
440 grams whole eggs, farm fresh
70 grams EVOO
72 grams Water, room temp
METHOD
In a medium sized mixer combine all ingredients and beat with a dough hook for 2 minute on
setting 1. After 2 minutes, feel the dough for moisture, add a few splashes of room temp water
if necessary. Turn the mixer up to setting 2 and beat the dough for 8-10 minute or until a
smooth dough ball is formed. Cover and rest the dough on a smooth surface for 30 minutes.
Using a pasta sheeter, roll out the dough to the desired thickness for your ravioli.