Recipe Bucket List #SundaySupper - Fresh Ravioli with Ricotta

It's the start of a New Year - a time to reflect and compose our bucket lists!

The first thing you will notice is that I decided to have someone do a blog design for me.  It wasn't huge on my bucket list, but something I have been wanting to do for some time now.  I've been fatootsing  with my blog for months, constantly changing it, never satisfied. So here's the new me! Hope you like it! This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle.  We have had so much fun with this and are happy  to share these recipes with you! I received a pasta machine from my Mother-in-Law over a year ago and have always wanted to make fresh pasta!  I finally started cranking out - not only fresh pasta, but Polish Pierogi, Cookies - anything that requires a thin dough.  

Sunday Supper Specialty Breads: Homemade Bagels with Mimosa Spread by Daily Dish Recipes Homemade Tortillas by Supper for a Steal Brioche by Gotta Get Baked Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks Braided Challah by The Girl in the Little Red Kitchen Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene Belgian Waffles by Cindy’s Recipes and Writings Gluten-free Bread by Happy Baking Days Monkey Bread by Vintage Kitchen Notes Sunday Supper Main Dishes: Lightened Up Slow Cooker Butter Chicken by The Meltaways Gluten Free Ravioli by No One Likes Crumbley Cookies Bagna Cauda and Potatoes by Shockingly Delicious Beef Wellington by Family Foodie Green Chili and Lentil Tamales by Mangoes and Chutney Mushroom Ragout over Creamy Polenta by Noshing with the Nolands Butternut Squash Gnocchi by Peanut Butter and Peppers Ropa Vieja by Magnolia Days Tah-Dig (Persian Rice) by The Little Ferraro Kitchen Fresh Ravioli with Ricotta by Comfy Cuisine Stuffed Artichokes by The Roxx Box Braised Short Ribs by The Messy Baker blog Julia Child’s Boeuf Bourguignon by Hip Foodie Mom French Onion Soup by The Weekend Gourmet Leaping Frog Chicken by The Urban Mrs. Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking San Antonio Puffy Tacos by Sustainable Dad Chinese Dumplings by My Cute Bride Falafel by Small Wallet Big Appetite Sunday Supper Desserts and Snacks: Creamy Lemon Fudge by Chocolate Moosey Zebra Cake by That Skinny Chick Can Bake Faux Ice Cream with Bananas by Country Girl in the Village Divinity by Juanita’s Cocina Homemade Seafoam Candy by girlichef French Macarons by I Run for Wine Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife Nut and Seed Nougat by What Smells So Good Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz Granola Bars with Dried Fruit by The Wimpy Vegetarian Jamaican Blue Drawers by Lovely Pantry Mini Classic Key Lime Pies  by In the Kitchen with KP Donuts: Redux by Kelly Bakes Hot Lemon Curd Soufflés by Food Lust People Love Popcorn with truffle oil and asiago cheese by Ruffles & Truffles Fresh Ravioli with Ricotta 3 cups whole-milk ricotta cheese 2 Tbsp. extra-virgin olive oil 2 small leeks, white parts only, clean and chopped (about 1 cup) 1 cup freshly grated Parmesan cheese 2 Tbsp. chopped fresh Italian parsley 1 large egg beaten Salt and freshly ground black pepper to taste Fresh Egg Pasta 3 cups all-purpose flour 4 large eggs 1 tsp. extra-virgin olive oil 1/2 tsp. salt Warm water as needed

In a medium saucepan, heat the oil over medium heat Add the leeks and cook until softened, about 3 minutes.  Let cool. In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks. Season with salt and pepper and stir in the egg. Chill mixture while you make your pasta.

Combine all ingredients for the pasta in a stand mixer.

Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.

Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.

Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal.
Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and
bottom.

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil.  Slip the ravioli into the boiling water a few at a time.  Return to a boil, stirring gently until ravioli rise to the top.

Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

These ravioli melt in your mouth.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Enjoy!