Prepare to tantalize your taste buds with a culinary masterpiece that transforms humble ingredients into an extraordinary dining experience! These Buckwheat Ravioli with Buffalo Ricotta are not just a meal—they're a celebration of traditional Italian craftsmanship, blending the earthy richness of buckwheat with the creamy decadence of buffalo ricotta. Imagine delicate, handcrafted pasta pockets that melt in your mouth, promising a gastronomic adventure that will transport you straight to the rolling hills of Italy.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Buckwheat flour
- Buffalo ricotta cheese
- Eggs
- Salt
- Pepper
- Olive oil
- Fresh herbs (optional)
Instructions
- Prepare the pasta dough by mixing 2 cups of buckwheat flour with 2 eggs, a pinch of salt, and a drizzle of olive oil. Knead the dough until smooth and elastic, about 10 minutes. If the dough feels too dry, add a small amount of water. Wrap the dough in plastic and let it rest for 30 minutes at room temperature.
- While the dough rests, prepare the filling by mixing buffalo ricotta cheese with finely chopped fresh herbs (such as basil or parsley), salt, and freshly ground black pepper. Mix until well combined and set aside.
- Roll out the buckwheat dough using a pasta machine or a rolling pin. Aim for thin, uniform sheets approximately 1-2 mm thick. If using a rolling pin, ensure the surface is lightly floured to prevent sticking.
- Cut the dough sheets into even squares or rectangles, approximately 2-3 inches in size. Place a small dollop of ricotta filling in the center of each pasta square.
- Fold the pasta squares diagonally to create triangular ravioli, carefully sealing the edges by pressing with your fingers or using a fork to crimp the borders. Ensure no air bubbles remain inside.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes, or until they float to the surface and appear slightly translucent.
- Remove the ravioli using a slotted spoon and drain excess water. Plate the ravioli and drizzle with high-quality olive oil and additional fresh herbs if desired.
- Serve immediately while hot, optionally accompanied by a light sage butter sauce or a simple tomato garnish to complement the rich ricotta and nutty buckwheat flavors.
Tips
- Dough Consistency is Key: When preparing your buckwheat dough, pay close attention to moisture. Buckwheat can be more delicate than wheat flour, so add water sparingly to achieve a smooth, elastic texture.
- Resting Time Matters: Allow your pasta dough to rest for the full 30 minutes. This relaxes the gluten and makes rolling out the dough much easier.
- Prevent Sticking: Use a light dusting of flour when rolling out your pasta sheets to prevent them from adhering to your work surface or pasta machine.
- Seal Ravioli Carefully: To prevent your filling from leaking during cooking, ensure you press the edges of your ravioli firmly. A fork's crimped edge works wonderfully for creating a tight seal.
- Don't Overcrowd the Pot: When boiling ravioli, cook in batches to maintain water temperature and prevent the pasta from sticking together.
- Fresh is Best: Use the freshest herbs possible for your filling to enhance the overall flavor profile of your dish.
- Serving Suggestion: Drizzle with high-quality extra virgin olive oil and garnish with fresh herbs to elevate the presentation and add a burst of freshness.
Nutrition Facts
Calories: 255kcal
Carbohydrates: 24g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 120mg
