Category: pasta

Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 20 ounces of fresh ricotta cheese; 4 ounces of freshly grated Parmesan cheese; 1/4 teaspoon nutmeg; 2 teaspoons lemon juice; Salt and freshly ground black pepper; Extra-virgin olive oil, for serving

Delicious homemade ricotta ravioli recipe

February 1st, 2023
Pin
Print

Delicious homemade ricotta ravioli recipe
Recipe by recipes21.comCourse: ravioliCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
10
minutes
Total time
40
minutes
Are you looking to impress your family and guests with your cooking skills? Look no further than this delicious homemade ricotta ravioli recipe! This is a simple and fast way to make a delicious Italian dish, perfect for any occasion.
Ingredients
20 ounces of fresh ricotta cheese
4 ounces of freshly grated Parmesan cheese
1/4 teaspoon nutmeg
2 teaspoons lemon juice
Salt and freshly ground black pepper
Extra-virgin olive oil, for serving
Directions
Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl (it should come right off the towels).
Add Parmesan cheese, nutmeg, and lemon juice to ricotta. Season to taste with salt and pepper and stir to combine.
Meanwhile, divide dough into 4 even sections. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting). Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across.
If using a ravioli mold: Place first sheet of dough over metal base. Gently and evenly press plastic mold down to make depressions in dough. Remove and fill each depression with approximately 1 tablespoon filling. Rap mold once or twice to remove any air bubbles. Place second sheet of dough over surface and pat down. Run rolling pin over dough until ridges beneath become visible. Flip the mold over and gently peel it away. If ravioli remain stuck, rap edge of mold on table. If ravioli do not separate easily, use fluted pasta wheel cutter or kitchen knife to complete perforation. Cover ravioli with towel to prevent drying. Repeat with remaining dough and continue to step 6.
If working by hand: Fold first sheet along its midline to make a light crease and re-open. Place 6 heaping tablespoons half-inch apart along length of lower half. Moisten upper half with pastry brush dipped in water and fold over, pressing down to remove air bubbles and create a seal around filling. Using fluted pasta wheel cutter or kitchen knife, cut between filling for 6 even squares. Cover ravioli with towel to prevent drying. Repeat with remaining dough.
At this point, ravioli can be frozen: place ravioli on a parchment-lined rimmed baking sheet and freeze completely. Transfer to a freezer bag, press out as much air as possible, and store in freezer for up to 2 months. Frozen ravioli can be cooked straight from frozen (add 30 seconds to cooking time).
To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Drain, reserving 1/2 cup of cooking liquid. Return ravioli and the cooking liquid to the pot. Add 1/4 cup olive oil and cook on high heat, stirring gently until oil and pasta water emulsify into a creamy sauce, about 1 minute. Serve immediately, drizzling with more extra-virgin olive oil at the table.
Like this:
Like Loading…
Share this:
Twitter
Facebook
Pinterest
Telegram
WhatsApp
Like this:
Like Loading…
Chicken alfredo penne recipe

January 30th, 2023
Pin
Print

Chicken Alfredo penne recipe
Recipe by recipes21.com
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Total time
1
hour
10
minutes
This tasty and easy chicken alfredo penne recipe is a surefire winner for your next weeknight dinner. Made with creamy alfredo sauce, penne pasta, and tender chicken, this dish is sure to impress.

Start off by cooking your penne according to the instructions on the package. In a skillet, cook the chicken until it’s nice and tender. Once the chicken is done, add in your alfredo sauce and let it simmer for a few minutes.
Ingredients
2 tablespoons butter
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
3 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
8 ounces of uncooked penne pasta
Directions
Melt the butter in a large skillet over medium-high heat.
Add the garlic and cook for 30 seconds.
Add the chicken and cook until it is golden brown and cooked through.
Add the cream, Parmesan cheese, pepper, salt, and Italian seasoning. Stir to combine.
Reduce the heat to low and let simmer for 3 minutes.
Meanwhile, cook the pasta according to the package instructions.
Drain the pasta and add it to the skillet with the sauce. Stir to combine and let simmer for another 2 minutes.
Like this:
Like Loading…
Share this:
Twitter
Facebook
Pinterest
Telegram
WhatsApp
Like this:
Like Loading…