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Three Cheese Ravioli With Brussels Sprouts And Bacon

Sift flour into the bowl of a standing mixer with the paddle attachment ... attached. Crack in 3 of the eggs and the salt and mix on medium speed until combined. If mixture is too dry to come together, add the additional egg. If it's too wet, add more flour 1 tbsp at a time. When eggs are combined into flour, switch to the dough hook attachment of your mixer and mix until the dough forms a ball. . . .

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Servings: 4

Prep Time: 02:00

Cook Time: 00:25

Ravioli

2 3/4 cups all-purpose flour, sifted (extra for dusting)

3 - 4 eggs, large size

pinch of salt

Filling

15 oz ricotta cheese

3 0z fontina cheese, finely grated (about 1/4 cup)

3 oz parmesan cheese, finely grated (about 1/4 cup)

1 egg, large

2 tsp salt

2 tsp cracked black pepper

1 zest of lemon

handful of parsley, chopped

Finishing the Dish

1/2 lb bacon, whatever kind you like, diced

1/2 lb brussels sprouts, quartered

pinch of red pepper flakes

1/2 cup reserved pasta water

cracked black pepper

salt

grated parmesan for topping

Special equipment

pasta roller (attachment for a kitchenaid mixer is best, but table top works great too)

ravioli stamp

pastry brush

Preparation

1Sift flour into the bowl of a standing mixer with the paddle attachment ... attached. Crack in 3 of the eggs and the salt and mix on medium speed until combined.

2If mixture is too dry to come together, add the additional egg. If it's too wet, add more flour 1 tbsp at a time.

3When eggs are combined into flour, switch to the dough hook attachment of your mixer and mix until the dough forms a ball. (you can also dump the dough out onto a clean and lightly floured counter and form it into a ball using your hands, but this is easier).

4Wrap dough ball in plastic wrap and place in the refrigerator for 30 minutes to 2 hours.

5Meanwhile, prepare the filling.

6Whisk together the ricotta, parmesan, fontina, egg, salt, pepper, lemon zest and parsley in a bowl. Refrigerate until ready to fill ravioli.

7Prepare a baking sheet for holding completed ravioli by placing a clean kitchen towel over it and lightly dusting with flour.

8Remove the dough from the refrigerator and cut into four equal quarters. Put three of those back in the refrigerator while you work with one of the quarters.

9Attach a pasta roller to your mixer or prepare a countertop pasta roller. Flour your work surface and with your hands, kneed the dough a bit and press into a flat disk you can feed through a pasta roller.

10Roll the dough through the roller repeatedly, decreasing the thickness after each pass. If you're using the Kitchenaid pasta rolling attachment, I find level 6 to be good for ravioli.

11The sheet of pasta will be very long. Cut it in half to make it shorter. One of these sheets will be the bottom of the ravioli, the other will be the top.

12Lay one sheet of your rolled pasta on the toweled baking sheet and cover with a second towel. Lay the other on a floured work surface.

13Go around the sheet of pasta and make indentations with the ravioli stamp to indicate where to put each scoop of filling. Scoop 1 tbsp of filling in the center of each ravioli stamp, leave at least 1/4 inch of space between the filling and the edge of each ravioli stamp.

14Once you fill each stamp, brush the edges and down the center of the pasta with a wet pastry brush and top the bottom layer of pasta with the top layer waiting on the baking sheet.

15With your fingers, press down around each individual scoop of filling and then use the ravioli stamp to cut out each ravioli. The act of stamping should seal the ravioli.

16Place completed ravioli on floured towel and cover with another towel. Repeat process with remaining three quarters of dough. It makes a lot of ravioli.

17Keep whatever ravioli you want to cook immediately out on a towel on the counter (8-10 per person for a main course) and freeze the rest in freezer bags.

18Set a large pot of water on the stove to bring it to a boil.

19Heat large sauté pan over medium-high heat. Once hot, add the diced bacon and fry until crispy. Remove bacon from the pan with a slotted spoon and drain on a paper-towel-lined plate.

20Remove all but about 2 tbsp of bacon fat from the pan.

21Toss quartered Brussels sprouts with 1 tbsp of olive oil, salt, pepper, and a pinch of red pepper flakes and add to the hot pan of bacon fat.

22Sauté until golden brown.

23When water comes to a boil, add ravioli and cook for 3-4 minutes until heated through. They will float to the surface when done.

24Transfer cooked ravioli from the boiling water to the pan with the cooked Brussels sprouts. Toss to combine and cover ravioli with any fat or oil left in the pan.

25Add about 3 tbsp of the pasta water to the brussels sprouts and ravioli and toss until it thickens into a sauce - add more pasta water if needed.

26Toss bacon back into pan and stir to combine.

27Serve immediately topping with shaved parmesan and cracked black pepper.

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