Ravioli with Zucchini, Arugula, and Cream Cheese

Ingredients

• Wheat Flour 15 oz
• Courgette 20 oz
• Mascarpone Cheese Unagrande 5 oz
• Arugula 0 oz
• Whole egg 5 pieces
• Chicken Egg 1 piece
• Cheese Spread 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Mound the flour on the countertop, add salt, make a well in the center, and pour in the beaten egg yolks. Gently mix the yolks with the flour and knead the dough. If it turns out too stiff, add a little room temperature water.

Step 2

Knead the dough for ten minutes until it becomes elastic. Then shape the dough into a ball and wrap it tightly in plastic wrap. Place it in the refrigerator for at least half an hour.

Step 3

Grate one large zucchini with the skin on using a coarse grater, place it in a colander, sprinkle with salt, and set aside for a while, occasionally squeezing out the excess liquid. Chop a handful of arugula. Grate hard cheese.

Step 4

In a bowl, mix the grated zucchini with arugula, grated hard cheese, and mascarpone using a spoon until you achieve a smooth, creamy, yet not runny filling.

Step 5

Remove the dough from the refrigerator and roll it out to a thickness of 1.5–2 mm. It's best to use a pasta machine for this, but if you don't have one, you can rely on some good old-fashioned muscle or a heavy rolling pin, such as a marble one.

Step 6

Use a glass to mark circles on the dough, placing a full teaspoon of filling in the center of each circle. Brush the dough around the filling with beaten egg. Cover with another layer of dough and press down firmly to seal, ensuring all the air around the filling is expelled.

Step 7

Cut out circles using a glass and seal the edges well. Leave the ravioli to dry for about an hour. Then, bring a pot of water to a boil, add a pinch of salt, and drop in the ravioli. Cook for three to four minutes.

Step 8

Transfer the cooked ravioli to warmed plates using a slotted spoon and serve hot, drizzled with melted butter or homemade pesto.