Ricotta and Asiago Ravioli
- For 30 ravioli
- 6 sheets of ravioli pasta (store-bought
- from an Italian caterer or home made if you have the courage to make it yourself)
- 1 cup Ricotta
- scant 1 cup grated Asiago (or any hard cheese pecorino
- 1 yellow pepper
- 3.5 oz of sour cream
- 1 small shallot
- 1 tbsp oregano
- salt and pepper
- 1 egg yolk
- 1 tablespoon diced tomato and red pepper strips
- 1 tablespoon chopped hazelnuts
Level of difficulty Easy
Preparation time 30mins
Cooking time 4mins
Cost Budget Friendly
Mix with a fork - ricotta and grated cheese.
Season with oregano, salt and pepper. I used pepper along with the cheese because I think it goes very well.
In a ramekin, mix egg yolk with a little water. Cut ravioli sheets with a ravioli cutter. Using a brush (if not the finger), brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly.
In a skillet, cook over high heat a few minutes in a little olive oil, minced shallot and diced yellow pepper. Add the sour cream. Puree and pour through a chinois for a smooth sauce. Keep warm.
In a saucepan of boiling water, dip the ravioli and cook 3-4 minutes. Drain using a slotted spoon. Arrange the raviolis on a plate and top with sauce.
Garnish with diced tomatoes, crushed hazelnuts and red pepper strips.