Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)<\/p>\n
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1 1\/2 (680 g) lb. ricotta<\/p>\n
1\/4 C. loosely packed basil leaves<\/p>\n
1\/4 C. roughly chopped flat-leaf parsley<\/p>\n
1 T. roughly chopped mint<\/p>\n
1 T. sliced chives<\/p>\n
1 T. roughly chopped chervil<\/p>\n
1 tsp. roughly chopped oregano<\/p>\n
1 tsp. thyme leaves<\/p>\n
Kosher salt<\/p>\n
1\/4 C. (59 ml) extra-virgin olive oil<\/p>\n
1 recipe egg pasta dough<\/p>\n
2 T. freshly grated pecorino cheese, plus more for serving<\/p>\n
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In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1\/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1\/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1\/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1\/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe) 1 1\/2 (680 g) lb. ricotta 1\/4 C. loosely packed basil leaves 1\/4 C. roughly chopped flat-leaf parsley 1 T. roughly chopped mint 1 T. sliced chives 1 T. roughly chopped chervil 1 tsp. roughly chopped oregano 1 tsp. thyme leaves Kosher salt 1\/4 C. (59 ml) extra-virgin olive oil 1 recipe egg pasta dough 2 T. freshly grated pecorino cheese, plus more for serving In a food…<\/p>\n