Ravioli Napoletana

Name: Ravioli Napoletana
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 ravioli, about 6 appetizer servings
Cuisine: italian
Ingredients: 1 recipe pasta dough, recipe follows; 1/2 cup ricotta cheese; 1 large egg, lightly beaten; 1 tablespoon chopped fresh parsley leaves; 1 cup grated Parmigiano-Reggiano, plus more for garnish; 1/2 cup chopped cured ham; 4 ounces mozzarella cheese, diced; Pinch salt; 1/8 teaspoon ground black pepper; 2 cups basic tomato sauce for pasta, warmed, your favorite jarred pasta sauce (recommended: Emeril's Homestyle Marinara); 2 tablespoons thinly sliced fresh basil leaves; 2 1/4 cups plus 2 tablespoons all-purpose flour; 3 large eggs; 1 tablespoon extra-virgin olive oil; Pinch salt

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Level: Intermediate
Total: 55 min

Prep: 20 min
Inactive: 30 min
Cook: 5 min

Yield: 12 ravioli, about 6 appetizer servings

Level: Intermediate
Total: 55 min

Prep: 20 min
Inactive: 30 min
Cook: 5 min

Yield: 12 ravioli, about 6 appetizer servings

Ingredients

1 recipe pasta dough, recipe follows

1/2 cup ricotta cheese

1 large egg, lightly beaten

1 tablespoon chopped fresh parsley leaves

1 cup grated Parmigiano-Reggiano, plus more for garnish

1/2 cup chopped cured ham

4 ounces mozzarella cheese, diced

Pinch salt

1/8 teaspoon ground black pepper

2 cups basic tomato sauce for pasta, warmed, your favorite jarred pasta sauce (recommended: Emeril's Homestyle Marinara)

2 tablespoons thinly sliced fresh basil leaves

For the Pasta Dough:

2 1/4 cups plus 2 tablespoons all-purpose flour

3 large eggs

1 tablespoon extra-virgin olive oil

Pinch salt

Directions

Set the pasta dough aside covered with a damp towel for about 30 minutes. In a medium bowl, combine the ricotta, egg, parsley, Parmesan, ham, mozzarella, salt and pepper, and stir to thoroughly combine. Roll out the pasta dough into a 1/8-inch thick sheet and place mounds of about 2 tablespoons of the filling equally spaced along half of the dough. Fold the dough over to cover the mounds, and cut around each mound of filling using a 3-inch cookie cutter, press the edges firmly to seal and pressing to release as much of the trapped air as possible. Crimp the edges, if desired. Place the ravioli on a baking sheet or large plate, covered with plastic wrap or a lightly damp towel, and refrigerate until ready to serve, up to overnight.
Fill a large pot with water and add salt to taste. Bring to a boil. Add the ravioli and cook until they float to the surface, about 3 minutes. Drain briefly on paper towels, then transfer to shallow bowls and serve, with a heaping 1/4 cup of the warmed tomato sauce spooned over the top and garnished with chopped basil and Parmesan.

For the Pasta Dough:

Yield: Enough for 12 ravioli

Place all the ingredients in the bowl of a food processor and pulse until a ball is formed. Continue to pulse for 1 minute and remove from the processor. Continue to knead by hand for 5 minutes before forming into a tight ball and covering with a damp towel.