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Whipped Pecorino Raviolini

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks

  • 1 cup whole milk ricotta

  • 1/4 tsp. salt

  • 1/2 cup Pecorino Romano, finely grated

  • 4 tbsp. unsalted butter

  • Juice of 1 lemon

  • 1 tbsp. sumac


  1. Add the flour to a bowl and create a well. Add the eggs and yolks to the well. 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.

  2. For the filling, add the ricotta and salt to a blender and blend until glossy and smooth. Add the Pecorino Romano and blend again. Add the filling to a piping bag and set aside.

  3. 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).

  4. Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini.

  5. Bring a large pot of water to a boil.

  6. Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.

  7. Strain the raviolini and add to a sauté pan along with the butter, lemon juice and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed.

  8. Plate and top with sumac.


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