While my husband is a notoriously un-picky eater, he did seem to especially like the homemade farro pasta I made. I still had some of the grain left over from my last cooking adventure so I decided it was as good an excuse as any to try making something I’ve always wanted to try from scratch: ravioli. Combined, it’s farro ricotta ravioli.
I used the same recipe as for the farro spaghetti but didn’t cut the rolled out pasta into strands. Instead, I put a teaspoon of filling at staggered locations on the pasta dough. I applied water as a kind of adhesive, around each spoonful of filling. Then I placed another rolled out piece of pasta on top. Carefully, I pressed down on the pasta to adhere the top and bottom sheet and to get out any air. I used a 2-inch round cutter to cut out the ravioli. Obviously you could use whatever size or shape you wanted. Or, you could just cut the ravioli out as squares and fold them in half. The farro ricotta ravioli are then cooked until al dente.
The resulting farro ricotta ravioli was really nice. While ravioli is somewhat labor and time intensive, as long as you put the time aside it’s not difficult. It just takes patience. But you sure can’t beat fresh, homemade pasta. Leave that frozen stuff for a busy night.
Ricotta filling
- 15 oz of ricotta
- 1 egg
- chopped parsley
- Combine the ingredients.
