Lombardy cuisine, particularly known for its rich flavors and hearty dishes, offers a delightful take on ravioli. Here’s a recipe for making Lombardystyle ravioli, often filled with a mix of meats and cheeses and served with a simple sauce.
Lombardy Ravioli Recipe
Ingredients
For the Pasta:
2 cups allpurpose flour (plus extra for dusting)
3 large eggs
1/2 teaspoon salt
For the Filling:
1 cup ricotta cheese
1/2 cup grated ParmigianoReggiano cheese
1 cup cooked and finely chopped meats (such as pork, beef, or a mix)
1 egg (for binding)
Salt and pepper to taste
1 tablespoon chopped fresh herbs (such as parsley or basil, optional)
For the Sauce (Butter Sage Sauce):
1/2 cup unsalted butter
10 fresh sage leaves
Grated ParmigianoReggiano cheese for serving
Salt and pepper to taste
Instructions
Step 1: Make the Pasta Dough
1. Combine Ingredients: On a clean surface or in a large mixing bowl, make a mound with the flour and create a well in the center. Add the eggs and salt into the well.
2. Mix: Using a fork, whisk the eggs gently while gradually incorporating the flour from the edges of the well. Continue until the dough starts to come together.
3. Knead: Transfer the dough onto a floured surface and knead for about 810 minutes until smooth and elastic.
4. Rest: Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 2: Prepare the Filling
1. Mix Filling Ingredients: In a bowl, combine ricotta cheese, Parmesan cheese, cooked meat, egg, and any herbs. Season with salt and pepper. Mix well until smooth.
Step 3: Roll Out the Pasta
1. Divide and Roll: After resting, divide the dough into four pieces. Keep the pieces you aren’t using covered to prevent drying out.
2. Flatten: Take one piece of dough and flatten it slightly. Roll it out using a pasta machine or a rolling pin until it is very thin (about 1/16inch thick). Dust with flour to prevent sticking.
Step 4: Assemble the Ravioli
1. Cut and Fill: On one sheet of rolledout pasta, place small dollops (about a teaspoon) of filling spaced 1 inch apart.
2. Cover: Lay another sheet of pasta over the top. Press gently around the filling to seal, ensuring there are no air pockets. Cut the ravioli using a knife or a pasta cutter.
3. Seal: Use a fork or your fingers to crimp the edges for an extra seal.
Step 5: Cook the Ravioli
1. Boil Water: Bring a large pot of salted water to a gentle boil.
2. Cook Ravioli: Carefully add the ravioli and cook for about 45 minutes or until they float to the surface and are tender.
Step 6: Prepare the Sauce
1. Brown the Butter: In a pan over medium heat, melt the butter. Add the sage leaves and let them sizzle until the butter turns golden brown and the leaves start to crisp, about 34 minutes.
2. Season: Remove from heat and season with salt and pepper.
Step 7: Serve
1. Plate the Ravioli: Using a slotted spoon, transfer the cooked ravioli to plates.
2. Top with Sauce: Spoon the sage butter sauce over the ravioli.
3. Garnish: Sprinkle with additional grated ParmigianoReggiano cheese and serve immediately.
Enjoy your homemade Lombardystyle ravioli! This dish captures the essence of Italian cuisine with its comforting flavors and rich textures.