Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To shape
Ravioli
Carrots
How it's done
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Filling
Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the carrots, cook for approx. 5 mins. Place the filling in a bowl, leave to cool. Add the ricotta and all the other ingredients up to and including the pepper, mix well. Divide the filling into 4 equal portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using a round corrugated cutter (approx. 7 cm in diam.), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside 50 ml of the cooking water.
Carrots
Heat 1 tbsp of butter in a wide pan. Add the carrots, sauté for approx. 4 mins., season with salt. Add the remaining butter and the dill, heat until the butter foams and smells slightly nutty, season. Add the ravioli and reserved cooking water, heat for about 1 min. until hot. Plate up the pasta, top with the ricotta.
How-tos
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