Episode 39: Zucchini Ricotta Ravioli
Repisode 32: Zucchini Ravioli With Marcella Hazan’s Tomato Sauce
Sep 28, 2021
Written By High Gluttony
We decided to celebrate the anniversary of our first release by making ravioli since we have not done a stuffed pasta yet. We adapted our recipe for the pasta from Giuliano Hazan’s recipe featured in the Washington Post. We swapped out swiss chard for zucchini since it is in season and Gretchen’s garden was going crazy with it. And then we topped it off with Marcella’s extremely simple, extremely amazing tomato sauce.
FOR THE FILLING
2 Pounds Zuchini
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup finely chopped yellow onion
1 cup (8 ounces) whole-milk ricotta, Drained
1/2 cup finely grated Parmigiano-Reggiano cheese and/or Pecorino Romano cheese
1/8 teaspoon freshly grated nutmeg
1 large egg yolk
FOR THE PASTA
1 1/2 cups (about 7 1/2 ounces) flour
2 large eggs
Make the pasta
In a bowl or on a clean counter, make a mound with the flour and make a well in the center.
Put the eggs in the center.
Mix together slowly bringing more and more flour into the eggs until you can make a soft dough.
Continue to knead until the dough is smooth and elastic.
Make the filling
In a large sautee pan, add the zucchini and cook until volume is noticeably reduced, at least by half. Put it back in the strainer you used to drain the zucchini after grating it and press more of the liquid out. Allow to cool.
Add the 4 T of butter to the saute pan and once it has started to sizzle, add the onion and saute until soft. Put into a bowl.
Mix together the drained zucchini, onion, ricotta, Parmesan and/or Pecorino Romano, Nutmeg, and egg yolk until combined.
Make Ravioli! Make them big! Make them small! Have fun with it! for the least amout of fuss for filled pasta, go for the big ones like Becca did.
Cook in boiling water until they float. Taste test to figure out how al dente you like it! The bigger the ravioli, the longer it will need to fully cook thru. Small ones - allow to float in the boiling water for at least 1 minute before removing. Going full raviolo? Probably going to need a good 3-4 minutes after it floats.
Enjoy Repisode 32!
Remembering Marcella Hazan, Who Brought A Taste Of Italy To America - NPR
Marcella Hazan's Tomato Sauce With Onion & Butter - Food 52
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee
High GluttonyRavioliZucchini RavioliMarcella HazanTomatoButterTomato Butter SauceRaviolo