Ravioli al Cartoccio (Foil-Baked Ravioli)
Ingredients
Servings: 4
- 400 g (approx. 3 ¼ cups) all-purpose flour
- 4 eggs
- 300 g (approx. 10.5 oz) ricotta cheese
- 50 g (approx. ½ cup) grated Pecorino (or Parmesan) cheese
- Fresh flat-leaf parsley and basil, finely chopped
- Ground nutmeg, to taste
- Salt, to taste
- Melted butter (for dressing)
Instructions
- Make the dough: Combine the flour with 2 eggs and knead until a smooth dough forms. Shape into a ball, cover, and let it rest.
- Prepare the filling: Finely chop the parsley and basil. In a mixing bowl, combine the herbs with the remaining 2 eggs, ricotta, grated cheese, salt, and a pinch of nutmeg. Stir well until the mixture is smooth and uniform.
- Assemble the ravioli: Roll out the pasta dough into thin sheets and divide into two equal portions. Place small mounds of filling evenly spaced across one sheet. Lay the second sheet on top, press gently around the filling to remove any air pockets, and cut into squares using a pastry cutting wheel.
- Parboil and dress: Cook the ravioli in a large pot of boiling salted water for 5 minutes. Drain carefully, then gently toss with melted butter and an additional pinch of nutmeg.
- Bake: Transfer the ravioli onto a sheet of aluminum foil and fold the edges together tightly to seal the parcel (al cartoccio). Bake in a preheated oven at 180°C (350°F) for 12 minutes before serving.