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Le Chaudron recipe
Raviolis de Rosa, l'arrière-grand-mama
Great-grandma Rosa's ravioli
⏱ 80 minServes 4Medium560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)flour
3large eggs
250 g (9 oz)ricotta
1zest of 1 large lemon
25 ggrated Parmesan
300 g (11 oz)cherry tomatoes
2 tbspolive oil
1 clovegarlic, minced
1burrata
10 leavesbasil
1 tspsalt
½ tsppepper
- 250 g (9 oz) flour
- 3 large eggs
- 250 g (9 oz) ricotta
- 1 zest of 1 large lemon
- 25 g grated Parmesan
- 300 g (11 oz) cherry tomatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 burrata
- 10 leaves basil
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- On a clean work surface, mound the 250 g (2 cups) flour and make a well in the center. Crack in the 3 large eggs and add a pinch of salt.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Mix with your fingertips, drawing the flour into the center, then knead for 8 to 10 minutes until smooth and supple. Wrap in plastic wrap and let rest 30 minutes at room temperature.
- Meanwhile, make the filling: in the bowl, mix the 250 g (1 cup) ricotta, lemon zest, 25 g (¼ cup) grated Parmesan, salt and pepper until creamy.
- Roll the dough out very thin with a rolling pin. It should be almost translucent, or the ravioli will be doughy.
- Place small spoonfuls of filling every 4 cm (1½ in) on one sheet of dough. Cover with a second sheet and press around each mound to push out the air and seal, then cut into individual ravioli.
- Bring the pot of salted water to a boil. Add the ravioli and cook for 3 to 4 minutes, until they rise and float. Lift out gently with a slotted spoon.
- Heat the 2 tablespoons olive oil in the skillet. Add the chopped garlic and the 300 g (10 oz) halved cherry tomatoes and cook for 5 to 6 minutes over medium heat. Season with salt and pepper.
- Plate the ravioli with the tomatoes around them, tear the burrata over the top and scatter with basil leaves. Serve immediately.
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