Ham and Stracciatella Ravioli

Cook Time 1 hour 30 minutes plus resting

Servings 4

Ingredients

300g stracciatella

150g ricotta 

50g parmesan, finely grated, plus extra for garnish 

100g double-smoked ham

50g pistachio, finely chopped plus extra to garnish 

100g salted butter

Pinch of nutmeg

Salt and pepper

Pasta

4 whole eggs, 1 egg yolk

2 tsp olive oil

400g Tipo 00 flour, plus extra for dusting

Pinch of salt 

60g (½ cup) fine semolina, for dusting and rolling

Method

To start on the pasta, whisk the eggs and oil together in a bowl. Place the flour and salt in a food processor and blitz to combine. Drizzle in the egg and oil mixture bit by bit and pulse until a fine crumb forms. Remove from the food processor and bring together into a rough ball.

Lightly dust your work surface with some extra flour and semolina. Knead the dough, using the palms of your hands to work the gluten in the flour (this strengthens the pasta and gives the finished ravioli a nice texture), for 7-8 minutes until it is silky and bounces back when you push in a finger. Wrap the dough in plastic wrap and rest in the fridge for 1 hour.

For the filling combine all the ingredients and except the nutmeg and butter and place in a piping bag.

Divide the dough into four even pieces. Working with one piece at a time and keeping the others covered, lightly flour the dough with semolina and feed it through the rollers of a pasta machine on the widest setting. Fold the pasta sheet once or twice and feed through the machine again until smooth. Reduce the settings, notch by notch, and continue to feed the sheet through until you reach the last notch and the pasta is about 2 mm thick. Cut the pasta sheet in half and place on a tray dusted with a little semolina. Repeat with the remaining pieces of dough, sprinkling semolina between each sheet so they don’t stick together. Cover with a damp tea towel.

Working from left to right, place ½ tablespoon mounds of filling on each sheet, leaving a 3-4 cm gap between the mounds. Brush the edges with a little water. Fold the pasta sheet over to enclose the filling, pressing gently around each mound. Cut out the ravioli, making sure the edges are sealed and there are no air bubbles. Transfer the ravioli to a baking paper–lined tray with a little semolina sprinkled over the surface.

Melt the butter in a large pan with a pinch of nutmeg.

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2–3 minutes until they float to the surface. Using a slotted spoon, remove the ravioli and transfer to melted butter. Coat ravioli in butter.

Serve with an extra sprinkle of pistachio and parmesan.