SMOKED RICOTTA FILLING FOR RAVIOLI
- FILLING: 38 ounces smoked ricotta,
- 4 ounces chopped dates
- 8 ounces grated parmesan
- 4 Tablespoons chopped parsley
- 4 - 6 rosemary leaves minced
- HARISSA CREAM SAUCE: 3 cups heavy cream
- 3 tablespoons purchased harissa product
Filling: Combine ingredients in a lagre bowl. Set aside till you are ready to fill the pasta. Fallow recipe for Ravioli Pasta Follow instructions to form ravioli or tortellini or other filled pasta shape. We roll out using our machine until it is as thin as we can make it. Then, using pastry brush and fresh water, brush pasta on one half of a long strip with water. Place scoop (1 tablespoon) of filling onto dough and cover with remaining half of pasta dough. Fold over filling and press to close and squeeze out air around the filling. Cut with cutter or roller cutter into desired size ravioli. Pinch each closed a second time to ensure no leaking. Set on rice or semolini flour while holding until ready to cook.
To cook, bring pot of 1 gallon water with 3 tablespoons salt to a boil. Drop in ravioli and time 3-6 minutes until the desired doneness. We typically like al dente so we remove them after 4-5 minutes of cooking. Blot on clean tea towel and place onto serving plate. Serve with Harissa Cream sauce.
HARISSA SAUCE: Reduce heavy cream by half on low simmer. Add 3 tablespoons of harissa to the cream just before serving. Serve over smoked ricotta cheese ravioli.