ricotta cheese and marinara sauce

For the basic mass

Components

• 280 grams of wheat flour
• 120 grams of coarse hard semolina
• Four eggs

Setup mode

1. In a big bowl, combine the flours and set aside a small amount (approximately 1/3 cup) – the overall quantity of flour may change depending on the egg size.

1. In a small bowl, crack one egg at a time and move it to a separate bowl. Use a fork to lightly beat the eggs, combining the whites and yolks.
2. Create a well in the middle of the flour, resembling a “volcano.” Pour the beaten eggs into the center and begin mixing with a fork, starting from the center and moving outward, gradually incorporating the flour. Use your hands to knead until the eggs are fully combined with the flour. Add the reserved flour if needed. Then, transfer the dough to the countertop and knead until it becomes smooth.
3. Wrap the dough in plastic wrap and allow it to rest for 20 minutes. In the meantime, get the filling ready.

Organizing

The fresh dough can be stored in the refrigerator, wrapped in plastic wrap, for as long as 2 days.

PARA O RECHEIO

Components

• 480 g of buffalo ricotta (drained)
• 50 g of finely grated Parmesan cheese
• A small dash of sugar
• pieces of one Sicilian lemon
• basil leaves, chopped, according to your preference
• ground nutmeg added as needed for flavor
• add salt according to your preference

Ready state

1. Place the ricotta in a sieve over a bowl to drain off the excess liquid. At the same time, separate the other ingredients.

1. In a medium bowl, combine the ricotta (drained of serum), parmesan, lemon zest, and chopped basil. Season with a pinch of sugar, salt, and nutmeg to your liking. Gently mix and chill in the refrigerator for 30 minutes to help the filling firm up, making it easier to stuff the ravioli.

FOR ASSEMBLY AND SEALING

Setup phase

1. After resting, divide the dough into four portions. Using a pasta roller (or rolling pin), roll out each portion into sheets about 2 mm thick.
2. To prepare the ravioli: place a sheet of dough on the countertop. Arrange portions of filling weighing about 10g each in the center, spacing them approximately 1 cm apart. Lightly spray the dough with water and cover it with another sheet of dough. Using the sides of your hands, press out any air around the filling and seal the edges of the dough to prevent the ravioli from opening or forming bubbles during cooking. Use a ravioli cutter or a fluted wheel to cut around each filling portion. You can leave them as squares or pinch the corners to shape plin-style ravioli. Alternatively, you can use ravioli molds if preferred.
3. Place the ravioli onto a lightly floured surface and repeat with the remaining pieces.
4. Bring a large pot of water to a boil over high heat. Add salt and place some ravioli in the water, cooking them in batches to prevent sticking. Reduce the heat to medium and watch closely: the ravioli are done when they float to the water’s surface.
5. Using a squeezer, move to a cross and repeat the process with the remaining pieces. Serve the cheese ravioli topped with tomato sauce and fresh basil leaves.

NOTE: Fresh stuffed dough should be eaten immediately. If you plan to freeze or refrigerate it, pre-cook the noodles, then immerse the cooked ravioli in ice water to halt the cooking process. Drain thoroughly, place them on a tray, and drizzle with a little oil to prevent sticking.