I bought some fresh cow cheese from Istria and decided to make this delicious ravioli. My mom is half Istrian so it’s a part of tradition that on every special occasion ravioli and gnocchi are served. Nobody does them like my mom, of course, but I’m really trying to catch up with her.
When I started making today’s lunch I wasn’t going to post the recipe, because I have never made them as good to share them with everybody. But something changed today. I was alone in my kitchen (hubby was out, kids with their grandma), and everything went pretty smooth. Ok, they don’t look perfect, but at least you know they are not industrial. Every one of them is unique :) The taste is really something, cheese with mint, mmm. Traditionally, ravioli are served with beef stew, but I decided to make a lighter version. Glazed with olive oil with addition of grated parmigiano reggiano, they tasted equally good. Try it both ways, you’ll love them.
For pasta dough:
- 200 gr all purpose flour
- 1 beaten egg
- Pinch of salt
- A bit of cold water
For cheese filling:
- 400 gr fresh cow cheese (if you don’t have that type of cheese, you can substitute with fresh farm cheese).
- Handful of mint (finely chopped)
- 1 egg
- Olive oil
- Grated parmigiano reggiano
First prepare the pasta dough. Combine all the ingredients and knead the dough for a few minutes. The dough should be a little firmer. Cover it with plastic wrap and let it rest for 30 minutes.
For filling, grate cheese and mix it with mint and egg using your hands.
Divide dough into small portions, I made 6 of them.
Work with one piece at the time. Dust each piece with some flour and flatten it a bit with your hands. Feed it through the pasta roller, thickest setting first. Fold the piece of dough in half and feed it through the roller again. Repeat a few times before changing the settings on your roller to get thinner and thinner pasta. Do not make very thin pasta dough so that it doesn’t rip up while cooking. While working with one piece of dough, cover the rest with a plastic wrap so it doesn’t dry out.
Put one dough layer on a lightly floured surface and arrange little cheese ball on it.
Each ball is roughly a size of a walnut. Cover it with another dough layer and gently press with your finger around the filling to remove excess air. Pat the dough down around each cheese ball to create a seal.
Using your ravioli cutter slice ravioli into squares or in my case into rounds (I did my best :) ), but some improval wouldn’t hurt.
Put your ravioli in the boiling water, reduce the heat on medium and cook for 15 minutes.
Serve with olive oil and some grated parmigiano reggiano.