Ravioli With Herbed Ricotta Filling

By shauna

Ingredients

• 3/4 C. ( 6 oz. ) Whole-Milk Ricotta Cheese
• 1/4 C. ( 1 oz. ) Grated Fresh Parmigiano-Reggiano Cheese
• 2 Tbsp. Fresh Basil, finely chopped
• 1/2 tsp. Lemon Rind, grated
• 1/4 tsp. Freshly Ground Black Pepper
• 1 Lg. Egg
• Classic Pasta Dough ( See "Pasta " )
• 6 Qts. Water
• 2 Tbsp. Fine Sea Salt
• 2 Tbsp. Extra-Virgin Olive Oil
• 2 G1/4 C. Fresh Basil, chopped
• 1/4 C. ( 1 oz. ) Shaved Fresh Parmigiano-Reggiano Cheese
• 2 Garlic Cloves, minced

Preparation

Step 1

To prepare ravioli, place ricotta in a cheesecloth-lined colander; drain 30 min. Combine ricotta, 1/4 C. Parmigiano-Reggiano, & next 4 ingredients ( through egg ), stirring till well combined. Place 1 ( 15x3-in. ) Classic Pasta Dough sheet on a lightly floured surface. Spoon 11/2 tsp. filling mixture 11/2 in. from left edge in the center of sheet. Spoon 11/2 tsp. filling mixture at 3-in. intervals along the length of sheet. Miosten edges & in between each filling portion with water; place 1 ( 15x3-in. ) pasta sheet on top, pressing to seal. Cut pasta sheet crosswise into 5 ( 3x3-in. ) ravioli, trimming edges with a sharp knife or pastry wheel. Place ravioli on a lightly floured baking sheet ( cover with a damp towel to prevent drying ). Repeat procedure with remaining pasta sheets & filling mixture to form 20 ravioli. Bring 6 qts. water & salt to a boil in an 8-qt. pot. Add half of ravioli to pot; cook 11/2 min. or till no longer translucent. Remove ravioli from water with a slotted spoon. Repeat procedure with remaining ravioli. To prepare sauce, heat oil in a lg. skillet over low heat. Add garlic to pan; cook 6 min. or till garlic is tender. Remove from heat. Place 5 ravioli in each of 4 shallow bowls; drizzle each serving with 11/2 tsp. garlic oil. Top each serving with 1 Tbsp. basil & 1 Tbsp. shaved Parmigiano-Reggiano. Serve immediately.