Ricotta Stuffed Ravioli with Bruschetta

from the kitchen of CSC Manager Chris Jonas

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Equipment Needed

1 – Kitchen Knife
2 – Rolling Pin
3 – Mixing Bowl
4 – Large Pot
5 – Slotted Spoon

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Pasta Dough

Amount	Unit	Ingredients
115	grams	Semolina flour
115	grams	All purpose flour
2	large	Egg yolks
1	large	Egg
1	tsp	Olive Oil
1-2	tbsp	Water
1	tsp	Salt

1. Mix together the flours. Make a well in the center and add the egg yolks, egg, olive oil, and salt into the middle of the well. Slowly mix in the flour until a shaggy dough ball forms.
2. Using your hands, knead the dough for 7-8 minutes until pliable.
3. Wrap and let sit at room temperature for 30 minutes.

Ricotta Filling

Amount	Unit	Ingredients
2	cups	Ricotta
1	large	Egg
1/4	cup	Grated parmesan cheese
1	tsp	Salt
1	tsp	Black pepper

1. Mix all ingredients together in a bowl. Keep chilled until ready for use.

Bruschetta

Amount	Unit	Ingredients
6		Roma tomatoes, diced
1		Shallot, finely diced*
2	cloves	Garlic, finely diced
1/2	cup	Balsamic vinegar
1/4	cup	Olive oil
1/4	cup	Fresh basil, chopped
		Salt and pepper to taste

1. Dice all of the vegetables. Mix all of the bruschetta ingredients together in a bowl and set aside. The longer this mixture is left to sit, the better it will taste.

Assembly

1. With a pasta roller or a rolling pin, roll 2 very thin sheets of pasta about a 1/4 inch thick. On one pasta sheet, place 1 tbsp of the ricotta filling about 2 inches apart until you can’t fit anymore on the pasta sheet. Brush all around the filling with room temp water. This will help seal the filling in the dough. Press your fingers in between the fillings to seal. Using a wheel cutter, cut squares/ravioli. Crimp the edges to ensure the filling is sealed in the pasta.
2. Bring a big pot of water to a boil with a couple heavy pinches of salt. Boil the ravioli for 3-4 minutes until the pasta is cooked. Scoop out with a slotted spoon and toss with a little bit of olive oil, salt, and pepper. Place in a serving dish and top with the bruschetta. Fresh shaved parmesan cheese and any leftover basil is also a good addition to the top.

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‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏ ‎‏‏‎‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Ask not what you can do for your country. Ask what’s for lunch.”
– Orson Welles

Chris Jonas

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