Jamie Magazine
By Jamie Oliver
Ricotta & Parmesan ravioli
With prosciutto salad
1 hr 30 mins plus resting
Not Too Tricky
serves 6
About the recipe
Each of these raviolo is filled with delicate ricotta and a whole egg yolk, which remains nice and runny. It’s a seriously lush pasta dish that pairs beautifully with salty pancetta.
Recipe From
Ingredients
½ x royal pasta dough
70g Parmesan cheese, plus extra to serve
100g ricotta cheese
6 medium free-range eggs
100g unsalted butter
1 lemon
100g frisée
extra virgin olive oil
6 slices higher-welfare prosciutto
Method
- First, make your royal pasta dough, leaving it to rest for 30 minutes while you make the filling.
- Finely grate 50g of Parmesan and beat with the ricotta, then season with sea salt and black pepper. Spoon into a piping bag and place in the fridge while you roll out your dough. Follow the rolling-out instructions, taking the pasta to 1mm thickness.
- Lay the sheets on a clean surface, then carefully pipe a ring of ricotta about 5cm wide, starting 2.5cm away from the edge of the pasta.
- Separate an egg and carefully drop the yolk into the middle of the ricotta circle – it should fit snugly. Start your next ring of ricotta 5cm away from where your first one ends, then repeat 4 times more.
- Brush the exposed pasta with water and carefully lay the second sheet of pasta over the top.
- Starting at one end, gently press the pasta around the outside of the filling, pushing out the air and sealing the edges. Using a 10cm round cutter, cut out a circle-shaped ravioli with the egg right in the middle.
- Check the edges are sealed – use a little more water to help, if needed. Place the ravioli on a large tray dusted with semolina, making sure they don’t touch and continue with the rest.
- Bring a large pan of salted water to the boil, then reduce the heat to a rolling simmer. Carefully lower in the ravioli, two or three at a time, and cook for 4 minutes, or until they float.
- Meanwhile, melt the butter in a frying pan over a medium heat. As soon as it foams, finely grate in the lemon zest and add a squeeze of juice plus a pinch of pepper.
- Remove the pasta with a slotted spoon straight into the butter sauce, adding a splash of pasta water and grating in the remaining Parmesan. Cook the next batch of ravioli, then add to the sauce.
- Dress the frisée with half the lemon juice and 1 tablespoon of oil, tear in the prosciutto, then season with pepper and mix together.
- Divide the ravioli between your plates, arrange the frisée salad around it, then serve with a good grating of Parmesan.
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