How To Make Pecorino Ravioli with Orange Zest
Whip up your own homemade pecorino ravioli with this easy-to-follow recipe! Enjoy bites of savory cheese and citrusy orange, all in one pasta.
Serves:
Ingredients
- 1cupall-purpose flour,plus 2 tbsp
- 3large egg yolks
- 1large egg
- ½tbspmilk
- 1tspextra-virgin olive oil
- 6ozPecorino cheese,(1 piece)
- salt
- 4tbspunsalted butter
- 1¼tsporange zest,finely grated
- freshly ground pepper
Instructions
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In a food processor, pulse the flour a few times. Add the egg yolks, egg, milk and olive oil and process until a dough forms.
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Scrape the dough out onto a work surface and knead for about 2 minutes, until smooth.
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Flatten the dough into a disk, wrap in plastic and let stand at room temperature for at least 30 minutes or for up to 2 hours.
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Cut the dough into 4 equal pieces; work with 1 piece at a time and keep the rest wrapped. Flatten the dough with your hands and run it through successively narrower settings on a pasta machine until you reach the thinnest.
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Cut the pasta sheet into six 3½-inch squares. Transfer the squares to a lightly floured baking sheet and cover with plastic wrap. Repeat with the remaining pasta dough.
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Lay a pasta square on the work surface. Set a piece of cheese ⅓-inch from the bottom edge; fold the top of the square over the cheese to make a neat rectangle. Press lightly all around the filling to release any air. Repeat with the remaining pasta and cheese.
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Using a fluted pastry cutter, trim the ravioli edges to seal them. Transfer the ravioli to a lightly floured baking sheet, and cover with plastic wrap.
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Refrigerate for up to 3 hours.
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Bring a large saucepan of water to a boil. Salt the water generously, add the ravioli and boil just until al dente.
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Melt the butter in a large skillet and add the orange zest. In a colander, drain the ravioli, allowing a little of the cooking water to remain so they don’t stick. Add the ravioli to the skillet and gently toss with the butter to coat.
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Transfer the ravioli to shallow bowls. Season with pepper and garnish with a little grated Pecorino.
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Serve at once, and enjoy!
Recipe Notes
Make Ahead: The uncooked ravioli can be frozen for up to 1 month.
Nutrition
- Calories: 451.64kcal
- Fat: 29.05g
- Saturated Fat: 16.42g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.14g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 26.42g
- Fiber: 1.00g
- Sugar: 0.62g
- Protein: 20.57g
- Cholesterol: 259.78mg
- Sodium: 636.35mg
- Calcium: 488.69mg
- Potassium: 113.03mg
- Iron: 2.39mg
- Vitamin A: 207.62µg
- Vitamin C: 0.85mg
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