BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

PASTA PART II: FILLED PASTA

cook:

1 h

Picture for PASTA PART II: FILLED PASTA

2,598,990 views  This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.

2 Servings

US

original

metric

INGREDIENTS

Pasta

Flour

1 lb Flour

Eggs

4 Eggs

Olive oil

Olive oil

Salt

Salt

Filled Pasta

For the tortellini en brodo

For the tortellini en brodo

Homemade pasta dough

Homemade pasta dough

grated mozzarella

⅓ lb grated mozzarella

ricotta cheese

½ cup ricotta cheese

grated parmesan cheese

½ cup grated parmesan cheese

finely chopped basil

2 tbsp finely chopped basil

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

Fresh grated nutmeg

Fresh grated nutmeg

Beef, chicken, or veal broth

Beef, chicken, or veal broth

Fresh grated parmesan to top

Fresh grated parmesan to top

For the butternut squash ravioli with browned butter

For the butternut squash ravioli with browned butter

large butternut squash

1 large butternut squash

Extra virgin olive oil

Extra virgin olive oil

grated parmesan cheese

4 ounces grated parmesan cheese

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

butter

1 ½ sticks butter

Fresh sage leaves

Fresh sage leaves

Juice of  lemon

0.5 Juice of lemon

Balsamic cream or reduction

Balsamic cream or reduction

Fresh grated parmesan to top

Fresh grated parmesan to top

DIRECTIONS

Pasta

1.

Start by making a mound of flour on your countertop with a well in the middle of that you can crack two or three eggs in.

Flour

1 lb Flour

2.

Followed by a little drizzle of olive oil (optional), and a pinch of salt.

Olive oil

Olive oil

Salt

Salt

3.

Grab a fork and beat/whisk the eggs picking up a little flour with every stroke of the fork.

Eggs

4 Eggs

4.

Once it becomes too sticky grab a bench scraper and start folding everything towards the center.

5.

Once a shaggy dough starts to form begin to knead the dough by hand for a solid ten minutes. Knead until sore, or when the dough has the consistency of play dough.

6.

Wrap the dough in plastic wrap and let sit in room temperature for at least thirty minutes. This lets the gluten relax a little bit before rolling it out.

7.

After thirty minutes, unwrap the dough and start flouring everything - your hands, the dough, the rolling pin, the countertop, and anything else you think needs flouring around you.

Flour

Flour

8.

Once finished flouring, cut the dough down the center into two halves.

9.

Now it’s time to start gently rolling/laminating it out. Roll like you would be using a pasta machine by rolling it out followed by folding into thirds, turn it 90 degrees and then rolling out again. Do this 3 times total before going for the big time roll. Roll until you can almost see your hand through it.

Filled Pasta

1.

For the Tortellini En Brodo

1.

After you make your ball of dough, wrap it tightly in plastic wrap and let it sit for 30 minutes at room temperature.

Homemade pasta dough

Homemade pasta dough

2.

To make the tortellini filling, grate mozzarella cheese and then combine with equal parts ricotta and parmesan cheese. Finely chop some basil and add that to the mixture along with salt, pepper, and a little freshly grated nutmeg. Mix to combine. Cover and refrigerate until ready to be used.

grated mozzarella

⅓ lb grated mozzarella

ricotta cheese

½ cup ricotta cheese

grated parmesan cheese

½ cup grated parmesan cheese

finely chopped basil

2 tbsp finely chopped basil

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

Fresh grated nutmeg

Fresh grated nutmeg

3.

Roll out your dough either by hand or by using a pasta-making KitchenAid attachment. It should be in one long thing strip (mine was on the second thinnest setting). Cut out small rounds from the sheet of dough. Reuse leftover dough for more rounds. Fill each round of dough with about a teaspoon of your cheese mixture. Use some water to wet the edges and then fold over and seal with the other side. Grab both corners and bring them together in the middle to make that tortellini shape. Do that for as many tortellini as you’d like to make.

4.

Cook in boiling water for 3-5 minutes and then place a few tortellini in each bowl for serving.

5.

Fill each bowl with either beef, chicken, or veal broth - just enough to cover the pasta. Top with grated parmesan cheese.

Beef, chicken, or veal broth

Beef, chicken, or veal broth

Fresh grated parmesan to top

Fresh grated parmesan to top

6.

Serve and enjoy!

7.

For the butternut squash ravioli with browned butter

1.

Start by cutting off both ends of the butternut squash, slice it in half lengthwise, and then remove the seeds.

large butternut squash

1 large butternut squash

2.

Drizzle each slice with olive oil and then place cut side down on a parchment lined baking sheet. Roast at 375°F for 45-60 minutes.

Extra virgin olive oil

Extra virgin olive oil

3.

Scoop the flesh of the squash out and into a food processor. Add grated parmesan cheese, salt, pepper, and a good glug of olive oil. Process until very smooth.

grated parmesan cheese

4 ounces grated parmesan cheese

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

Extra virgin olive oil

Extra virgin olive oil

4.

Roll out your pasta dough until it is nice and thin. Lay out on a floured work surface and place small dollops of the butternut squash mixture every inch or so.

5.

Wet the area around each dollop of filling and then fold the top half of the pasta over the bottom half of the pasta. Press around each piece of filling and make sure it’s securely sealed and that you’ve gotten most of the air out of there.

6.

Using a pizza cutter or ravioli cutter, cut around each dollop to make your raviolis.

7.

Over a medium heat, brown butter in a skillet. Add some fresh sage at the end of the browning and remove once wilted and crisp.

butter

1 ½ sticks butter

Fresh sage leaves

Fresh sage leaves

8.

Cook your ravioli in boiling water for 3-5 minutes and then once cooked, strain and add directly to the browned butter still in the pan (but off of the heat). Keep stirring until the pasta sauce comes together and sticks to the ravioli.

9.

Put on a plate, top with grated parmesan, and drizzle with some balsamic reduction. Add your crispy sage leaves for flavor and presentation.

Fresh grated parmesan to top

Fresh grated parmesan to top

Balsamic cream or reduction

Balsamic cream or reduction

Juice of  lemon

0.5 Juice of lemon

10.

Serve and enjoy!

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.