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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

Serves: 4

RAVIOLI DI GAMBERONI E RICOTTA CON OLIO DI OLIVA E SALVIA
Ravioli are popular all over Italy, stuffed with a variety of different ingredients depending on the region and the season. Wherever you are on the coast, you’ll usually find them filled with seafood, as in this recipe.

Serves 4

Posted by Hodder & Stoughton • Published 15th November 2017 • See Hodder & Stoughton's 34 projects » © 2024 Gino D'Acampo / Hodder & Stoughton · Reproduced with permission. · Recipes extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton out, £20. Photography by Dan Jones

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Sam C. favorited Prawn & Ricotta Ravioli With Olive Oil & Fresh Sage 02 Jan 03:25
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Hodder & Stoughton published her project Prawn & Ricotta Ravioli With Olive Oil & Fresh Sage 15 Nov 09:00

Step 1
First make the dough: place the flour, salt and pepper in a large bowl. Make a well in the centre and add the egg yolks, beaten eggs and 2 tablespoons of the oil. Using the handle of a wooden spoon, gradually mix the flour into the liquid. Once the texture is crumbly, turn out the mixture onto a well-floured surface.
Step 2
Knead for about 8–10 minutes until you have a soft, smooth dough. The technique is the same as for bread: hold the dough in one hand and fold, push down and stretch the dough away from you with the other hand. Rotate and repeat. Shape the dough into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, put the ricotta, lemon zest, prawns and chives in a large bowl and mix with a fork. Cover with cling film and refrigerate for at least 15 minutes.
Step 3
Remove the cling film from the dough, dust the dough lightly with flour and cut into 2 even-sized pieces. Roll out each piece to about 2mm thick, either using a pasta machine or a rolling pin (dust the rolling pin and work surface with flour first). Dust frequently with flour or the dough can become sticky.
Step 4
Lay 1 piece of dough on a well-dusted work surface. Place a tablespoonful of the filling on the dough and repeat at 5cm intervals over half the sheet only. Lightly brush the spaces around the filling with the 2 beaten eggs. Fold over the dough to cover the filling. Press gently around each spoonful of filling to expel the air. Using a 5.5cm round ravioli stamp cutter, cut out the ravioli. Cover with a tea towel and repeat with the other piece of dough.
Step 5
Cook the ravioli in a large pan of boiling, salted water for 3 minutes. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the sage. As soon as it starts to sizzle, transfer the ravioli using a slotted spoon to the pan with the sage. Gently toss to coat. To serve, sprinkle over a little lemon zest.