Mojito ravioli just from the name should make you want to try them! They are prepared in no time and are really tasty and perfect for your summer dinners! Maybe accompanied by a good mojito!
To prepare them you will need easily available ingredients, and I’m sure that once you have tasted them you won’t be able to do without them anymore! A guarantee to impress your guests!
The dough enriched with mint leaves, besides being very beautiful aesthetically, is also very fragrant!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.67 cups all-purpose flour
- 2 eggs
- mint (leaves)
- 1 cup ricotta cheese
- 1/2 cup pecorino cheese
- 2 tsp white rum
- 1 lime
- mint
- butter
- mint
Tools
- 1 Mold for ravioli
Steps
Pour the flour in a mound on the work surface. Create a hole in the center and add the eggs.
Start beating the eggs with a fork, and gradually start to incorporate the surrounding flour.
When the dough starts to become thicker, begin kneading by hand, more and more energetically until you get a smooth and homogeneous dough. Wrap it in food wrap or cover it with a bowl and let it rest for about 20-30 minutes.
Pour the ricotta into a bowl.
Add the grated lime zest and grated pecorino cheese.
Then add the rum and chopped mint and mix everything to combine the ingredients.
Transfer the filling into a pastry bag and keep in the fridge.
Take the dough, roll it out with the pasta machine or rolling pin until you get a thickness not too thin. Divide it into two equal parts.
Place the mint leaves on the first sheet and then cover with the second sheet.
Pass the sheet with mint leaves through the pasta machine again until you get a quite thin thickness.
Dust the ravioli mold with a little semolina and place the pasta on top of it.
Fill with small mounds of filling, not too large.
Now cover with the second sheet, seal the edges a little, then turn over and press the ravioli mold.
Now lift the mold, which will lift easily thanks to the semolina, and cut your mojito ravioli.
Drop the ravioli into boiling salted water. After a few minutes, drain them and pour them into a pan along with the melted butter and mint leaves.
Serve hot and enjoy!
STORAGE
I recommend preparing and consuming the mojito ravioli immediately.
If desired, you can store them already cooked in the fridge, sealed in an airtight food container, for up to a maximum of two days.
You can store them raw in the fridge for one day, or freeze them, first well spaced and then collected in a food storage bag.
