Homemade Sourdough Cheese Ravioli (Print Version)
# Ingredients:
→ Ravioli Dough
01 -
300 g unbleached all purpose flour
02 -
150 g sourdough discard (or recently fed starter)
03 -
2 eggs
04 -
1/2 tsp sea salt
→ Cheese Filling
05 -
1 1/2 cups ricotta cheese
06 -
1/4 cup fresh grated romano cheese
07 -
4 strips prosciutto, chopped fine
08 -
1 egg, slightly beaten
09 -
1/4 tsp ground nutmeg
10 -
Salt and pepper to taste
# Instructions:
01 -
On a clean counter, pour out 300g of flour and make a well in the center. Add the eggs into the well and lightly beat with a fork. Pour the sourdough starter and sea salt on the eggs.
02 -
Start incorporating small amounts of flour from the sides of the well and gently mix into the egg mixture. Slowly mix the flour into the wet ingredients until a rough dough forms. Gently start to knead the dough until it is formed into a smooth ball.
03 -
Cover in plastic wrap and rest on the counter for at least 30 minutes.
04 -
Divide the dough ball into two equal parts and set one aside. Roll the dough out on the clean counter. (If your dough is slightly sticky, you can lightly flour the countertop.) Continue rolling the dough into a large rectangle until your dough is very thin and pliable. Dough should be very thin and almost translucent.
05 -
Make the filling by adding ricotta, romano cheese, prosciutto, egg, ground nutmeg, salt and pepper into a medium bowl. Mix well until creamy consistency.
06 -
Spoon a drop of filling evenly across the ravioli dough. Make sure you are leaving enough space between the filling dollops to seal the edge of the dough. Carefully lift the second rectangle of rolled dough off the counter and lay gently across the dollops of filling.
07 -
Use a ravioli cutter, or pizza cutter to cut ravioli into shapes. Make sure the edges of the dough are sealing. If edges are not sealing, add a small amount of water to the edge and press closed.
08 -
Bring a large pot of water to a rolling boil and add a pinch of salt. Gently add ravioli to the boiling pot of water. Cook in water for 5-6 minutes until ravioli is floating and cooked through.
09 -
Remove ravioli and add sauce or ravioli seasonings. Serve with olive oil, Italian seasonings, and some romano cheese on top. Serve immediately and enjoy!
# Notes:
01 -
Can be served with olive oil and seasonings, or with marinara sauce
02 -
Great way to use sourdough discard
03 -
Can be frozen uncooked for later use