About the News: Selbst gemachte Ravioli
A local German news report from January 12, 2024, at 18:40, highlights the culinary talents of Ilse Teipelke, an artist from Kehl. After living in Italy for some time, Teipelke has brought back a delicious homemade ravioli recipe to share with others. With a focus on the flavorful filling, Teipelke opts to use pre-made pasta dough, making the process more accessible for home cooks.
The Ingredients and Preparation
To recreate this delectable dish for four individuals, you will need:
- 1 package of fresh pasta dough (500g) from the refrigerated section.
- 300g of ricotta or cheese curds.
- 200g of mascarpone cheese.
- 1 bunch of fresh watercress.
- 1 bunch of smooth parsley.
- Salt, nutmeg, and tonka bean for seasoning.
- 1 tablespoon of maple syrup.
- Butter for cooking.
- Fresh sage leaves.
- Parmesan cheese for garnishing.
Now let’s delve into the step-by-step instructions for creating these mouth-watering ravioli:
“For the filling, mix the ricotta and mascarpone together until smooth. Season the cheese mixture with finely chopped fresh watercress, parsley, salt, nutmeg, and a touch of fresh coriander. The secret to the fantastic taste of this ravioli variation lies in adding half a grated tonka bean. Finally, stir in a tablespoon of maple syrup.”
Creating the Ravioli
Roll out 30 centimeters of the prepared pasta dough, ensuring it is thin and evenly shaped. Cut the dough into squares measuring seven by seven centimeters. Place a teaspoon of the filling mixture onto each square, ensuring adequate spacing between them. Wet the edges of the dough squares with a brush dipped in water, then roll out the remaining dough on top. Press the edges firmly to seal the filling within the ravioli. Use a knife or a pastry wheel to cut the ravioli into squares, checking the edges again and pressing them firmly to prevent any leakage during cooking.
The Final Touches
Bring a pot of water to a boil, adding salt before gently simmering the ravioli for six to eight minutes. It’s important not to let the water come to a rolling boil. Meanwhile, melt butter in a separate pan until it turns a rich golden brown. Add torn sage leaves to the browned butter and keep warm. Drain the ravioli if desired, then toss them in the butter sauce, or directly transfer them from the boiling water (after draining well) using a slotted spoon into the butter sauce. Give them a quick sauté before serving with a generous sprinkle of grated Parmesan cheese.
This delightful recipe, shared by Ilse Teipelke, captures the essence of Italian cuisine, showcasing the skilled artistry and passion for food. Whether you’re an aspiring chef or a dedicated food lover, these homemade ravioli will surely satisfy your taste buds.
Eingestellt von: Christina Großheim aus Offenburg.
