Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
Ingredients
Smoked Whipped Ricotta Ravioli:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
1 cup smoked ricotta
1/4 tsp. salt
Creamy Roasted Garlic Pesto Sauce:
1 cup basil leaves, packed
3 oz. fresh baby spinach
1/4 cup pine nuts, toasted
1/4 cup Parmigiano Reggiano, finely grated
1bulb roasted garlic
1/4 tsp. salt
Juice of 1/2 lemon
1/4 - 1/2 cup extra virgin olive oil
1 cup heavy cream
Directions:
Smoked Whipped Ricotta Ravioli:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the smoked ricotta to a blender and blend until smooth and glossy. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
Smoked Whipped Ricotta Ravioli in a Creamy Pesto Sauce:
Preheat the oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes.
Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the basil, pine nuts, roasted garlic, Parmigiano and salt.
With the motor running, slowly drizzle in the olive oil until the ingredients are well blended and the pesto is the consistency you would like. Add the juice of 1/2 lemon to brighten the pesto and help keep it from turning dark in color.
Bring another large pot of water to a boil, add plenty of salt.
In a large sauté pan over low heat, add the pesto sauce and heavy cream. Stir until combined.
Cook the ravioli they float to the top, about 2-3 minutes. Strain and reserve 3/4 cup pasta water.
Add the ravioli directly to the pan with the pesto sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with grated Parmigiano.