Veal and herbed ricotta ravioli

Beef second courses Italian cuisine

So I was on Food52 last week, and saw that Ricotta was going to be the contest theme. That week I was having a pizza party with neighbors, for which I was making a huge batch of pizza sauce and mozzerella cheese. The logical thing to do is take the couple gallons of whey from the cheese-making and turn it into nice fresh ricotta. Waking up the next day I realized I had some veal in the fridge, and thought it would be great to make a sauteed veal and ricotta filled ravioli. This is a kinda of redux on veal parmesan. I spiced up the pasta dough, with red pepper flakes, marjoram and oregano. I used a 3:2 ratio from Michael Ruhlman, adding a little bit of extra virgin olive oil and salt to the dough. I served it on top of the leftover pizza sauce, which went will with the slightly spicy dough, and grated a healthy amount of parmesan cheese on top. <br /> <br />For the herbs, I would suggest you do what you think is best. This is a good place to customize it to your tastes with amount and type of herbs you include in both the dough and ricotta mixture.

Oct. 1, 2021, 11:50 a.m.