Handcut Black Pepper Ravioli with Corn, Leek, Red Pepper and Brown Butter Sauce
- Prep Time 1:15
- Cook Time 0:12
- Estimated Cost $7.75
- 12 Comments
There are few things lovelier than ravioli. Toothsome fresh pasta wrapped around a yummy filling, drizzled with some kind of delicious sauce…if there’s an interesting-looking ravioli dish on the menu I have a hard time ordering anything else.
This hand-cut ravioli serves to prove that you don’t need a pasta maker to make fresh ravioli—just your hands, a rolling pin and a patient, self-forgiving attitude, as it does take a little practice.
While totally worth it, this dish is somewhat time-consuming and usually doesn’t come out picture-perfect the first time, so it might not be the best for a dinner party. I say make it with someone you really like and a bottle of good wine.
- 2 cups all-purpose flour Pantry
- 1 1/2 tbsp freshly-ground black pepper Pantry
- 1 1/2 tsp salt, divided Pantry
- 3 eggs $1.50 for 6
- 1 ear corn, shucked $0.25
- 1 tbsp extra virgin olive oil Pantry
- 2 leeks (white part only), ends removed, diced $0.50
- 1 red bell pepper, seeded and diced $1
- 3/4 cup ricotta $3.50 for 12 oz.
- 4 tbsp (1/2 stick) unsalted butter $1 for a stick
Recipe Serves 3-4
- Combine the flour, pepper and 1 tsp salt in a mixing bowl. Stir to combine.
- Pile the flour mixture on a clean, dry cutting board. Create a little well in the center and carefully crack the eggs into the well. Gently mix the eggs with a fork to break the yolks.
- Use your hands to combine the eggs and flour mixture until a sticky dough forms (for help, check out this page).
- Knead the dough on a lightly floured surface (too much flour can make the dough tough) for 6-7 minutes. Alternately, this can be done for about a minute in a food processor or stand-up mixer.
- Divide the dough into 4 pieces and roll out, on a lightly floured surface each piece into a rectangle that is approximately 11"x16". Stack on a floured surface with flour in between each sheet of pasta.
- Use a sharp knife to cut the kernels from the corn cob. Set aside.
- Heat the olive oil in a medium frying pan over medium heat. Add the diced leeks, corn kernels and red pepper and cook for 1-2 minutes, or until leeks are very fragrant. Remove from heat and transfer to a bowl. Let cool for 5 minutes.
- Once mixture has cooled, add ricotta and 1/2 tsp salt. Mix well.
- To make the raviolis, Lay a sheet of pasta on a clean, lightly-floured surface. Drop the filling in 1 tbsp-increments with 2" spaces between them neatly across the pasta sheet. Use a pastry brush to lightly brush spaces not holding filling with water.
- Carefully drape a second sheet of pasta over the first. Try to line up the edges as much as possible. Carefully press down, making sure to avoid the places where filling is being held.
- Use a sharp knife to trim away excess dough. Cut the raviolis into square (or square-ish) pieces and transfer to a lightly-floured platter or cutting board.
- Repeat with remaining dough and filling.
- To cook the raviolis, bring a large pot of lightly-salted water to a boil. Turn down heat to a simmer. Drop raviolis a few at a time into the simmering water and cook for 2-3 minutes (the raviolis will float to the surface--give them about 1 1/2 minutes after that happens). Work in batches to avoid overcrowding.
- Gently remove raviolis with a slotted spoon and transfer to a serving plate.
- To make the brown butter, heat the butter in a small pot over medium heat. Just after it melts, it will begin to brown. Swirl it around a few times and then remove it from heat as soon as it turns brown.
- Serve the raviolis warm, drizzled with the brown butter sauce and more salt and pepper to taste.