Ravioli with cheese and basil
4 servings
43 minutes
Cheese and basil ravioli is a true embodiment of Italian gastronomy, combining the tenderness of the dough with a fragrant, creamy filling. This recipe has its roots in medieval Italy, where pasta and cheeses were the foundation of culinary traditions. The ricotta and pecorino filling gives the ravioli a soft, velvety flavor while basil adds fresh herbal notes. Preparation requires precision: the dough must be elastic, the filling harmonious, and cooking quick to preserve the perfect texture. Ravioli are served with melted butter and parmesan, adding richness and highlighting their exquisite taste. This dish pairs perfectly with light white wines and serves as both a cozy home dinner and a festive treat worthy of the finest Italian restaurants.
1
For the test, pile the flour on the work surface and make a well in the center. Place the eggs and 0.5 teaspoons of salt in the well. Knead the dough until it becomes smooth and elastic. Cover with a towel and leave in the refrigerator for half an hour.
- Wheat flour: 400 g
- Chicken egg: 4 pieces
- Salt: to taste
2
For the filling, mash the ricotta with a fork, add grated pecorino, season with salt and pepper to taste, and add chopped basil.
- Ricotta cheese: 200 g
- Pecorino cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Basil: 0.5 bunch
3
Divide the dough into 2 parts and roll out 2 thin layers 2 mm thick. Cut the dough into strips 5 cm wide (preferably with a serrated round knife). Place small portions of filling on half of the strips, leaving 3 cm between them.
- Wheat flour: 400 g
4
Close with the remaining strips of dough and cut into squares (the filling should be in the center of the squares). Place the ravioli on a floured towel and leave for 10-15 minutes.
- Wheat flour: 400 g
5
Boil 3 liters of salted water, add the ravioli to the boiling water, and cook for 3-4 minutes. Serve on plates, drizzle with melted butter, sprinkle with grated Parmesan, and garnish with basil or marjoram leaves.
- Salt: to taste
- Butter: 50 g
- Parmesan cheese: 50 g
- Basil: 0.5 bunch
- Marjoram: 1 stem