Three cheeses raviolis with basil
Ingredients
- 250g ricotta cheese
- 75g pecorino cheese
- 100g Parmesan cheese
- basil leaves
- salt and freshly ground black pepper
- fresh pasta dough
- 1 tablespoon olive oil
- 3 tablespoons olive oil
- 1 lemon
- 1 jar 4 cheeses sauce of Moli de Pomerí
Preparation
- Mix the ricotta, the pecorino, 70gr of parmesan and basil in a bowl. Season with salt and lots of pepper. Set aside.
- Cut the dough into 4 parts. Put 1/4 of the dough on a floured surface and knead it. Add 12 spoonfuls of the cheese, leaving enough space between the piles to close the ravioli.
- Place a second sheet of pasta on top. Press gently around the piles to close the two sheets, trying not to let too much air around them. With a sharp knife, cut 12 ravioli. Repeat process with remaining two sheets.
- Boil a big saucepan of salted water. Throw a tablespoon of olive oil, then the ravioli and leave about 5 minutes, until pasta becomes al dente. Drain with a slotted spoon. Arrange on 4 plates.
- Mix the extra virgin olive oil, the juice and butter, the zeste of a lemon and two tablespoons of 4 cheeses sauce of Moli de Pomerí . Sprinkle ravioli with this sauce.
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