Ingredients
Units
Scale
For the Dough:
- 2 cups flour, sifted
- 3 egg yolks
- 1/4 tsp. salt
- 5 - 6 tbs. of warm water, plus more if needed
For the Filling:
- 16 oz. ricotta
- 8 oz. block of feta cheese, crumbled
- 2 egg yolks
- 2 - 3 tbs. fresh Italian parsley, stems removed and chopped
- Dash of fresh nutmeg
- Dash of cinnamon
- 1 tsp. fresh ground black pepper
- 1/2 cup of fresh grated Parmesan or Romano cheese
For the Topping:
- 1 head of fresh Italian parsley - stems removed and chopped
- 3/4 cup pine nuts - gently toasted in a dry pan
- 4 tbs. butter
- 2 tbs. olive oil
- 1/4 cup white wine
- 2 lemon slices
- 6 - 8 garlic cloves - crushed
- 1 cup raisins
- Fresh ground black pepper
- Fresh grated nutmeg
- Fresh grated Parmesan or Romano cheese
Instructions
For the Dough:
- Sift the flour onto a clean surface.
- Make a well in the center and add the salt and the egg yolks and 3 tbs. of the water at a time.
- Bring the dough together and adding a tablespoon of water at a time as needed to form a dough.
- Knead the dough until a smooth dough is formed. Let the dough rest for 15 – 20 minutes, covered. In the meantime, prepare the filling.
For the Filling:
- Combine the ricotta, parmesan or Romano cheese, egg yolks, fresh parsley, seasonings and feta cheese in a bowl and combine well. Set aside.
For the Topping:
- Heat a cast iron frying pan on a medium heat. Add the butter and olive oil.
- Add the raisins and garlic and sauté until the garlic is fragrant.
- Add the parsley and lemon slices and the white wine and simmer on a gentle heat for a minute or two.
- Add a few grates of nutmeg and the fresh ground black pepper. Set aside until the ravioli are done.
Cooking the Ravioli:
- Divide the ravioli dough in half. Roll out one of the halves on slightly floured surface, as thinly as possible.
- Use a square cookie cutter (you can also use a ravioli wheel) and cut out the ravioli squares.
- Brush the edges of one square with water. Place the filling in the middle of the dough, cover with the other square of dough, and press the edges with a fork to seal it. Repeat this process until you’ve used up all the dough.
- Drop the ravioli into well salted boiling water and simmer for 10 minutes.
- Lift the ravioli out of the water with a slotted spoon.
- Place the ravioli on a plate prepared with a paper towel to drain any excess water.
- Heat a large cast iron frying pan with 2 tbs. of butter and 2 tbs. of olive oil.
- Place a few ravioli at a time in the pan and allow each side to get a nice golden color.
- Place on a serving platter then top with the Pignoli & White Wine Sauce. Finish the dish off with slices of fresh Parmesan or Romano cheese and fresh ground black pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Mediterranean
