Cheese-filled Ravioli with Mozzarella and Pecorino
Crank up your dinner game with these scrumptious homemade cheese ravioli, smothered in either a mouthwatering Sage Brown Butter Sauce or a luscious Eggplant-Pepper Tomato Sauce.
What's Needed:Get your hands on Pecorino Romano, an Italian cheese made from sheep's milk, known for its salty tang and tangy kick. It's available in most specialty stores.
Want to save time or energy? Grab pre-made pasta sheets at premium markets, or use two wonton wrappers for each ravioli, sealing the edges using a brushing of lightly whipped egg yolk.
For an easier rolling experience, consider buying a hand-cranked pasta machine, like the reliable Imperia model.
- Servings: 5-6
- Difficulty: Medium
- Time: 45 minutes total, 45 minutes active
The Formula (3 Ingredients)
- 2 Fresh Pasta Dough recipes
- 8 ounces fresh mozzarella, shredded
- 1/2 cup Pecorino Romano cheese, shredded
Directions
- Divide the prepared pasta dough into two portions. Shape each into a round about 1/4 inch thick. Feed one round through the machine's widest setting.
- Continue feeding the dough through the machine, adjusting to a narrower setting with each pass, until it's super thin, roughly 1/16 inch, or dial 8 on most machines. Wrap the pasta sheet with plastic and repeat with the other dough round. Trim the pasta to 24 inches in length and cover with plastic while you work on the filling.
- Mix the mozzarella and Pecorino in a medium bowl until blended. Lay a sheet of pasta on a work surface and evenly space 9 (1-tablespoon) portions of filling across the dough, leaving at least 1 inch between each portion. Cover with the second pasta sheet and press the layers together, expelling any air bubbles. Use a ravioli cutter or knife to slice the ravioli. Repeat with the remaining dough and filling for a total of 18 ravioli. Place the ravioli on a baking sheet, cover with plastic, and chill until ready to cook. (May be made a day ahead; keep in the fridge.)
- Boil a large pot of well-salted water. Drop in a few ravioli, ensuring not to overcrowd the pot, and cook until they rise to the surface, the pasta is al dente, and the filling is hot, about 1-2 minutes. Retrieve with a slotted spoon and set aside while you cook the remaining pasta.
- Arrange 3-4 ravioli on each plate, top with your favorite sauce, and serve immediately.
Beverage Suggestion: Livio Felluga Tocai Friulano, Italy. The wine you select may vary based on the sauce you choose, but at the very least, the cheeses in the ravioli will pair nicely with a medium-bodied wine like Tocai Friulano, offering light pear and nutty notes to complement the rich cheeses while cutting through them with gentle acidity.
Sage Brown Butter Sauce Accompaniment
Whip up a divine Sage Brown Butter Sauce to heighten the flavors of your Mozzarella and Pecorino Ravioli:
Ingredients:
- 4 tablespoons unsalted butter (preferably high in fat)
- 2 tablespoons fresh sage leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions:
- Select a light-colored pan, like stainless steel or ceramic, to monitor the browning process.
- Place the pan over medium heat and melt the butter slowly and evenly.
- Continue cooking the butter, stirring occasionally, until it turns nutty and light amber in color, about 5-7 minutes. Keep an eye on it as it can easily burn after this point.
- Add the chopped sage leaves once the butter starts to brown. Stir to prevent burning and distribute the sage flavor evenly.
- Season with salt and pepper to taste once the sage is fragrant, then remove the sauce from the heat to prevent overcooking.
- Toss the freshly cooked ravioli in the sage brown butter sauce and sprinkle with additional grated Parmesan cheese, if desired.
- For an alternative approach to the cheese filling, consider swapping the Pecorino Romano Cheese with grated Parmesan cheese for a slightly different flavor profile in the Mozzarella and Pecorino Ravioli.
- Abbreviate the pasta preparation process by following Aussiedlerbote's instructions for easier pasta dough preparation or purchasing a pre-made creditline to streamline your homemade cheese ravioli experience.
- To add another level of depth to the meal, pair the ravioli with a selection of diverse sauces, such as the Sage Brown Butter Sauce or the Eggplant-Pepper Tomato Sauce mentioned earlier, ensuring a delightful dinner experience for all.
