Ravioli En Brodo

Ravioli stuffed with a cheesy ricotta filling and basil using our organic Red Fife 00 stone ground flour. Warm up by serving it in this suggested recipe using broth or create a sauce to your liking. Get creative with different ravioli shapes! Homemade pasta is the perfect way to say I love you, don't you agree? 

Download a printable version of the recipe here.

Ravioli En Brodo

Yield: 4 servings

Tools: Ravioli stamp, rolling pin, cheese cloth, pastry bag

Ingredients:

130g BSM Red Fife 00 flour

120g semolina flour (Bob’s Red Mill used here)

5g fine sea salt

1 egg + 2 yolks (room temp)

27g olive oil (Texas Hill Country olive oil used here)

16g water (lukewarm)

Filling:

250g ricotta (whole milk)

50g parmesan (grated)

35g BSM Yellow Cornmeal

20g nutritional yeast

7g anchovy paste

7g fine sea salt

1g ground black pepper

1g garlic powder

1g onion powder

6 basil leaves (finely chopped)

Broth:

Homemade chicken broth used here (or use store bought)

season to taste

Garnish: (optional)

parsley

basil

grated parmesan

crushed black pepper 

Method:

Combine the flours and salt in a medium mixing bowl. Create a well in the center and place the eggs, water, and olive oil within the well. Using a fork, break the yolks and begin to whisk the dry ingredients inward to the wet ingredients. Continue to do this until the dry ingredients are saturated. Begin to form a dough ball with your hands, and reverse the dough onto a work surface. Knead the dough for 3-4 min until an elastic dough ball has formed. Place back into the mixing bowl and cover with plastic wrap to rest for 20 min.

Filling: Strain the ricotta over cheesecloth to remove excess whey. Mix the strained ricotta with the listed filling ingredients until fully combined. Pour the filling into a pastry bag and set aside for later.

Modestly dust a work surface with a 1:1 mixture (1/4 cup of each) of the Red Fife flour and semolina flour. Roll out the pasta dough into a large rectangle until the thickness level reaches about 1/16 of an inch thick. You should be able to slightly see through the pasta sheet at this point. Add more dusting flour as you go to prevent sticking, but not too much to cause the pasta dough to dry out.

(You can also use a pasta roller if you own one. Roll to the setting recommended for ravioli.)

Once the dough is at the 1/16-inch thickness level, cut the sheet of dough into half width wise to form two smaller rectangles.

Pipe out the filling 2 teaspoons at a time onto one of the sheets of pasta 1 ½ inches apart. Fold the second sheet of pasta dough over the filling and firmly press around the edges of the filling. Using a ravioli stamp or wheel, cut out the ravioli and place onto a parchment-lined sheet tray lightly dusted with semolina flour.

Bring a pot of salted water to a rolling boil, and place the ravioli into the water. Once the ravioli float to the top, continue to cook for an additional 6-7min. Check for doneness by taste testing a slightly cooled ravioli.

Serve the ravioli in the heated broth and garnish with any of the above recommendations or to your preference.