Homemade Ravioli

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Preheat the oven to 200 degrees Celsius.

Stab 2 potatoes with a fork and place them in the oven for about 1 hour.

Cut a red onion into quarters and prepare radicchio.

Season the onion and radicchio with salt, pepper, extra virgin olive oil, and vinegar, then add thyme.

Place the seasoned vegetables on greaseproof paper and roast in the oven for about 40 minutes to 1 hour.

In a mixing bowl, combine 400 grams of pasta flour and 70 grams of semolina.

Add 12 egg yolks to the flour mixture and mix with a fork, adding a little water and oil as needed to achieve a tacky but pliable dough.

Knead the dough for about 5 minutes until it is silky and elastic, then cover with a damp cloth or clingfilm and let it rest for 30-40 minutes.

Once the fillings are roasted, finely chop the radicchio and onion, and scoop the potato from its skin.

Mix the chopped vegetables with Parmesan and Fontina cheese, seasoning to taste.

Take chunks of the filling and roll them into small balls.

Use a pasta machine to roll out the dough, starting at the widest setting and gradually making it thinner.

Lay the rolled pasta out and place filling about 2 centimeters from the edge.

Fold the pasta over the filling and press to seal, using fingers to hug around the filling without cutting through the pasta.

Use a cutter or knife to clean up the edges of the ravioli.

Bring a pot of salted water to a boil and cook the ravioli for about 2.5 minutes until they float to the surface.

Toast hazelnuts in a pan over medium heat, pounding half into a powder and leaving some whole.

In the same pan, add a little olive oil and thyme, then add butter and some of the pasta cooking water to emulsify.

Plate the ravioli with the butter sauce and sprinkle with toasted hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens