Ricotta Ravioli (Cauzuni)
This is one of the ‘piatti tipici’ (typical dishes) of Gesualdo, which is my mum and nonna’s hometown. Cauzuni is the local dialect name for these ricotta-filled ravioli.
I remember my nonna was like a machine rolling out the dough into one large, thin sheet using a broomstick as a rolling pin! When making these I tend to use the same utensils; a glass and a fork but I draw the line at the broomstick and use a pasta machine.
What I love most about this recipe is that this filling leaves out spinach, which is commonly used in this dish. Our village’s secret, is just a hint of chopped parsley.
Ingredients 6
For The Filling
1 kg ricotta, full-cream
1 egg
300 g parmesan cheese, grated
1 tsp salt
2 tbsp parsley, roughly chopped
For The Dough
5 eggs
500 g plain flour, plus extra for dusting
1⁄2 tsp salt
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Method 12
Make the pasta dough first. Place the in a pile on a large, clean surface.
Make a well in the middle of the and crack the into the well. Add the . Whisk the eggs with a fork and then start to draw in the flour from the outside, a bit at a time. Now continue with your hands, combining the flour and eggs until a dough starts to form.
Start kneading the dough until smooth, about 5 minutes. Add more if the dough is too sticky. Form the dough into a ball and wrap with baking paper. Set aside.
While it is resting, mix the ricotta ingredients together. Pass the through a ricer or mash with a potato masher.
Add the remaining filling ingredients and mix well with a fork.
Refrigerate while rolling out the pasta.
When you are ready to make pasta sheets, divide the dough into quarters. Using a quarter piece at a time either roll with a wide rolling pin or use a pasta machine.
Using a pasta machine, pass a piece of dough through the widest setting twice, and then twice on the second setting. Then pass once through each setting until you get to the last setting.
Lay the first sheet flat on the lightly floured surface and place rounded teaspoonful of filling about 2 cm apart just off the middle of the pasta sheet.
Wet the ends of the pasta with a brush then fold over one edge to cover the filling and press down gently with your fingers. Use a glass to cut into rounds then press down the edges with a fork to seal. Repeat with the remaining dough and filling. Dust with .
To cook, bring a large pot of salted water to the boil. Add the ravioli and boil for 10 minutes. Carefully remove them from the pot with a slotted spoon.
These ravioli are best enjoyed with a simple tomato sauce spooned over the top.
Jessica Timpano's tips
Any uncooked ravioli can be frozen for later use. To freeze, lay them on a flat tray so they aren't touching each other. Place them in the freezer until they are completely frozen then remove from the tray and place them in a container or a freezer bag (this will take up less room in the freezer)
