Cherries are in season now! On Saturday we went to Seville farm UPick Cherries and brought home two boxes of sweet fresh cherries. I knew that it’s my chance to make delicious ricotta and cherry ravioli with hazelnut pasta. It takes time and a bit of efforts, but it’s worth of making as you will be satisfied with an amazing combo of cherry sweetness and hazelnut nuttiness!
Yields ~2 servings
- 175g type ’00’ pasta flour
- 50g hazelnut meal
- 2 eggs
- pinch salt
For cherry sauce
- 500g pitted cherries
- 1 1/2 tbsp lemon juice
- 1/4 cup water
- 1/4 cup sugar
- 100g fresh ricotta cheese
- 8 tbsp cherry sauce
- In a bowl mix pasta flour, hazelnut meal and icing sugar till well combined.
- Place dry ingredients on a clean bench and make a well in the centre.
- Crack both eggs into the well and beat the eggs a little with a fork.
- Use the tips of your fingers to mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Bring the dough together with your hands and gently knead together until one large lump of dough forms. You then need to knead the dough until become smooth and silky.
- Once you have worked the dough sufficiently, wrap it in glad wrap and put in the fridge for 30 minutes.
- Meanwhile prepare the cherry sauce and filling.
For cherry sauce
- In a medium saucepan combine cherries, lemon juice, water and sugar.
- Heat over high heat until the mixture boils, then reduce heat to low and simmer for 8 minutes.
- Remove from heat and strain liquid from the cherries. In a separate bowl, place cherries and blend with a hand mixture.
- Strain the liquid again and you are left with the cherry sauce. Place the cherry sauce in the fridge until completely cooled.
- Once the cherry sauce has cooled, combine the ricotta and 4 tablespoons of the cherry sauce.
- Flour your bench well. Remove dough from fridge and cut a lump of the dough about the size of a small orange.
- Flatten it out with the palm of your hand. Set your pasta machine at the widest setting and roll the lump through. Then set the machine down a level and roll the dough through again.
- Continue this process going down a level each time until you get it as thin as you can without the hazelnut meal tearing the pasta. Repeat with all of the dough until you are left with fresh lasagna sheets.
- Taking one long lasagna sheet, lay it on the floured bench and brush the side facing up with water, then place teaspoon sized portions of the filling 3 cm apart.
- Take another lasagna sheet the same size and lay it over the first sheet working from one end to the other pushing the sheets together and working around the filling as you go ensuring there are no air bubbles.
- Once the filling is covered and the pasta sheets firmly together it is time to cut them into ravioli. You can either use a ravioli cutter or a small chef’s ring about the same size. Repeat this step of filling and cutting the ravioli till you have used all of the pasta. Make sure you flour all your surfaces well and also make sure you don’t lay the finished ravioli on top of each other or they will stick together.
- Bring a medium pot of salted water to the boil then gently drop in the ravioli a few at a time till the pasta is cooked (about 3-5 minutes each). Repeat with remaining ravioli.
- Place a few tablespoons of the cherry sauce onto each place and top with the cooked ravioli. Add a dollop of the remaining filling on top then add a cherry. Serve and eat immediately.
Recipe adopted from Chew town.