Comfy Cuisine: Recipe Bucket List #SundaySupper – Fresh Ravioli with Ricotta

It’s the start of a New Year – a time to reflect and compose our bucket lists!

The first thing you will notice is that I decided to have someone do a blog design for me. It wasn’t huge on my bucket list, but something I have been wanting to do for some time now. I’ve been fatootsing with my blog for months, constantly changing it, never satisfied.
So here’s the new me!
Hope you like it!
This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. We have had so much fun with this and are happy to share these recipes with you!
I received a pasta machine from my Mother-in-Law over a year ago and have always wanted to make fresh pasta! I finally started cranking out – not only fresh pasta, but Polish Pierogi, Cookies – anything that requires a thin dough.

Fresh Ravioli with Ricotta

3 cups whole-milk ricotta cheese

2 Tbsp. extra-virgin olive oil

2 small leeks, white parts only, clean and chopped (about 1 cup)

1 cup freshly grated Parmesan cheese

2 Tbsp. chopped fresh Italian parsley

1 large egg beaten

Salt and freshly ground black pepper to taste

Fresh Egg Pasta

3 cups all-purpose flour

4 large eggs

1 tsp. extra-virgin olive oil

1/2 tsp. salt

Warm water as needed

In a medium saucepan, heat the oil over medium heat

Add the leeks and cook until softened, about 3 minutes. Let cool.
In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks.
Season with salt and pepper and stir in the egg.
Chill mixture while you make your pasta.

Combine all ingredients for the pasta in a stand mixer.

Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.

Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.

Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal. Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and bottom.

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring gently until ravioli rise to the top.

Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

These ravioli melt in your mouth.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Enjoy!