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© 2005-2006 Beach Cuisine® and Beach Cuisine, Inc.
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Ricotta Basil
Ravioli
For testing purposes, we used whole fat ricotta and cottage
cheese.
Ingredients:
Fresh Pasta Sheets
Ricotta Basil Ravioli Filling:
8 oz. ricotta
4 oz. cottage cheese
1 oz. fresh grated Parmesan cheese
1 1/2 T fresh chopped Parsely
1 T fresh chopped basil
1 yolk
Salt and fresh ground black pepper to taste
Procedure:
For filling and
ravioli:
In a bowl, place ricotta, cottage cheese, Parmesan, herbs and a yolk and mix
well. Sprinkle with salt and pepper and mix to incorporate. Lay out fresh
pasta sheets. Cut with a round cutter. Place a spoonful of the Ricotta Basil
Filling in the center. Moisten one half of a circle with egg wash and fold
over pasta, crimp or press to seal. Continue with remaining circles, and shrimp
and pasta sheets.
Heat a large pot of salted water to boiling. Drop in ravioli and cook until ravioli tests done. Drain and serve with desired sauces.
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