What kid doesn’t like ravioli? It was my favorite food when I was about 7 or 8. I hate to admit it, but it came out of can. I would even eat it cold… right out of the can. Don’t think I could do that now…but making your own is a great project to do with the kids, and also create something sooo much better. With the fresh herbs from thegarden (I’m so glad it’s summer, if only for the herbs) and ricotta and Parmesan, the filling is stirred together in a flash. A food processor makes quick work of the dough, and it’s only the assembly that takes some time…but it’s so much fun…like an Italian craft project!
The tomato sauce was adapted from a recipe in Marcella Hazan’s cookbook Essentials of Classic Italian Cooking and referenced in several blogs like The Amateur Gourmet and Smitten Kitchen. It produces the pure sweet flavor of tomatoes without interfering with the herbs in the ravioli. Just perfect!
9 + months…Serve your baby a little ricotta cheese with some tomato sauce. A whisper of fresh herbs will introduce some new tastes.
Kids will love helping make the little pillows of dough and cheese along with eating them with plenty of Parmesan to top!
Herbed Cheese Ravioli
Serves 4
Prep time: 1 hour
Sauce
1 whole onion, studded with 3 whole cloves
2 large cans whole tomatoes put through a food mill to remove the seeds and skins
1/4 cup butter
Salt and pepper to taste
In a heavy pot place the onion, tomatoes, butter, salt and pepper. Simmer, uncovered, for 30-40 minutes until thickened. Remove and discard the onion. (I eat the onion…cook’s treat)
Dough
2 cups flour
2 eggs
2 tablespoons olive oil
2 tablespoons water
In a food processor combine the flour, eggs, oil and water and process until thoroughly combined. Turn out onto the work surface and gather into a ball. Knead a few times and wrap in plastic wrap. Let rest while making the filling.
Filling
2 cups ricotta cheese
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup grated Parmesan Cheese
1/3 cup chopped mixed herbs of choice
1-2 tablespoons cornmeal to dust sheet pans
Combine the cheese, egg yolks, salt, nutmeg, cheese, and herbs.
Roll the dough out as thin as possible. Cut into 3-inch squares. Place a heaping teaspoon of filling in the center. Brush with water around the edges. Cover with another 3-inch square and press together to seal. Trim into a neat square or cut with a round cookie cutter. Set on a cornmeal dusted sheet pan. Repeat to use up all the dough and filling, re-rolling dough scraps as needed.
1 tablespoon salt
1/2 cup grated Parmesan
2-3 tablespoons olive oil
Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the ravioli in batches until tender, about 3-4 minutes. Lift out and place in sauce. Serve with grated Parmesan cheese and a drizzle of good olive oil.
Serves 4—about 24 ravioli
