Ingredients for two portions:
- 100 gr ricotta cheese
- 30 gr Parmesan cheese
- 15 fresh mint leaves
- egg pasta dough
- 2 large onions
- evo oil
- fresh thyme
To make the egg pasta follow the recipe here
Once the dough is ready roll it with a pasta machine. If you are an expert you can obviously roll it by hand!
As you can see from the picture I left it quite thick (mark 4) because Giuseppe likes it this way, but I think the best for the stuffed pasta is mark 5.
Break the mint leaves with your hands, then put them in a bowl with the ricotta and a pinch of salt. Mix well.
With a teaspoon make a small ball of ricotta and mint and lay it on the sheet of pasta. Carry on with the balls making sure you leave about 5cm between one and the next. When the sheet is completely covered with balls of ricotta, cover it with another sheet of pasta and with your fingers make the two stick together. Now cut the ravioli and let them rest while you prepare the sauce.
Put quite a lot of evo oil in a frying pan. Slice the onions and add them to the pan. Add a pinch of salt and the fresh thyme and let cook on a medium heat and stirring frequently. They’ll have to cook, not fry, so don’t put the heat too high.
Cook the ravioli in abundant salted water. When they are ready drain and add to the pan. Stir for a couple of minutes and serve. Dust with some Parmesan cheese and enjoy.