Doppio Ravioli with Lemon Ricotta and Caramelized Onions
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INGREDIENTS
- 2 tablespoons butter
- 3 sage leaves
Caramelized onion filling:
- 3 onions, sliced
- ¼ cup olive oil
- A handful of pine nuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
Lemon ricotta filling:
- 200 grams ricotta
- ⅓ cup parmesan, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon/lime zest
Dough:
- 1.1 pounds/500 grams durum flour, medium grinding
- 5 large eggs
INSTRUCTIONS
- Mix all the dough ingredients well in a bowl, then set aside covered with plastic wrap for 30 minutes.
Caramelized onion filling:
- Fry the onions over low heat while stirring until caramelized, about 10 minutes.
- Combine all the ingredients in a food processor and grind.
Lemon ricotta filling:
- Mix all the ingredients in a bowl.
Prepare the pasta:
- Divide the rested dough into two portions. Roll out each portion separately using a pasta machine or a rolling pin. Aim for thin sheets, about 1/16 of an inch thick.
- Lay one pasta sheet on a lightly floured surface or on a parchment paper-covered tray. Use a teaspoon to place small mounds of filling, leaving space between each mound.
- Brush egg wash around the mounds of filling. Carefully lay the second pasta sheet over the first, pressing gently around the fillings to seal and remove air bubbles.
- Use a ravioli cutter or a sharp knife to cut out individual ravioli squares or circles. Press around the edges to ensure they are properly sealed.
Cook the ravioli:
- Bring a small pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- Warm up a skillet with butter. Add the ravioli, sprinkle the sage leaves and cook while stirring for 3 minutes.
MY NOTES
FAQ
Can I make the ravioli dough ahead of time?
Absolutely! Making the ravioli dough in advance is fantastic. It allows for better flavor development and a smoother texture. Prepare the dough, tightly wrap it in plastic, and refrigerate for up to 24 hours. This resting period enhances the dough’s elasticity, making it easier to handle and roll out. Some even suggest that longer rest times, even up to 48 hours, can intensify the flavors. When ready to assemble, ensure the dough comes to room temperature for easier manipulation.
How to prevent the ravioli from opening while cooking
Evenly distribute the filling, leaving ample space between each portion. Brush the edges with an egg wash before sealing to create a secure bond. Press out air pockets as you seal the layers together, ensuring a tight closure. Additionally, avoid overfilling the ravioli and use a fork or specialized cutter to firmly seal the edges. Cooking them gently in simmering, not boiling, water helps maintain their structure.
What wine pairs well with this doppio ravioli recipe?
The doppio ravioli’s vibrant flavors, the zest of lemon ricotta, and the sweetness of caramelized onions harmonize wonderfully with a variety of wines. Opt for a crisp and aromatic white wine like a Pinot Grigio or Sauvignon Blanc; their citrus notes complement the dish. For those who prefer red, a light-bodied Pinot Noir with its red fruit undertones can offer a lovely contrast. A sparkling Prosecco or a dry Rosé adds a touch of elegance, enhancing the overall dining experience.
How to freeze the prepared doppio ravioli
Arrange the prepared ravioli on a baking sheet lined with parchment paper, ensuring they don’t touch. Place the sheet in the freezer until the ravioli are firm. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can stay frozen for about a month. When ready to cook, there’s no need to thaw; directly add them to gently boiling water and cook for a few extra minutes until they float, retaining their delicious taste and texture.
