Pistachio and Ricotta Ravioli
by Lorena Sabata
400g pasta flour 4 medium eggs
250g ricotta 250g goat cheese
3tsp Kape Pure Pistachio Butter
Salt and pepper
Few leaves of sage
A few pistachio kernel ground
Form a well with the flour on a wooden board. Crack the eggs in the middle and
start mixing the eggs with a fork. Once they are mixed thoroughly, start bringing in the flour. When all the flour is mixed in, start kneading the dough with your hands.
Knead for at least 10/15 minutes for a perfect result. To knead correctly, push the dough gently with the palm of your hand, pull the dough with the fingers and turn.
Repeat this process until the dough looks smooth. The dough consistence should be similar to play dough: not too hard, neither too sticky. Make a nice and smooth ball. Wrap it airtight with wax cloth and let it rest for 30 minutes.
In the meantime, prepare the filling by mixing the pistachio butter with the goat
cheese, ricotta, parmigiano, parsley and season with salt and pepper.
To make the pasta layers, using a pasta machine: Divide the dough into 8 smaller balls. Always cover the dough that you are not using, otherwise it gets dry quickly. Flatten one ball with your hands so it can fit through the thickest setting from the pasta machine. Use the thickest setting and then all the settings up to number 7. Lay down the layers on a flour-dusted surface and cover airtight so they don’t dry out.
To make the pasta layers, using a rolling pin: use a long rolling pin (mine is 115 cm) to roll out the dough until it’s paper thin. Throughout the process, dust the dough with flour to prevent sticking when you see it gets too sticky. Shape the dough into a ball. Roll out into a circle by stretching as well as pressing down with the rolling pin.
Turn the disc a quarter and repeat the process until you get the desired thinness.
Make sure you always roll from centre to top. Also, always keep the rolling pin parallel to you turning around the dough not the rolling pin.
Put small portions of filling along the layers leaving enough space between them.
Brush the edges with water using a brush. Cover with another sheet of pasta and then seal the edges, squeezing out as much air as possible. Cut the ravioli with a wheel pasta cutter. Cook the ravioli in 4 litres boiling salted water for 6 minutes (1 gram of salt per litre).
In the meantime, melt the butter in a pan. Add sage and sauté for 5 minutes. Add the ravioli when ready. Serve with ground Kape Pure Pistachios on top.