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Sweet-savory Friulian ravioli filled with herbs, raisins, and spices in smoked ricotta butter are utterly unique. A fascinating vegetarian mediterranean pasta that surprises the palate with every bite.
Mix flour and a pinch of salt; create a well, add eggs and water. Knead for 8 minutes until smooth, cover and let rest at room temperature for 30 minutes.
In a small saucepan, soak raisins in hot water for 10 minutes, drain, then mix together ricotta, mashed potato, mint, parsley, lemon zest, nutmeg, pepper, sugar, and soaked raisins until well combined.
Roll out pasta dough on a floured surface to 1/16-inch thickness. Cut into 3-inch rounds for ravioli.
Place 1 heaping teaspoon of filling in the center of each round. Fold over and seal edges snugly, pressing out air as you go.
Bring salted water to a gentle boil, reduce to a simmer. Drop ravioli in, cook for 3–4 minutes until they rise—do not let water boil vigorously.
In a large skillet, melt butter over medium-low heat. Add smoked ricotta, stirring constantly until slightly browned (about 2 minutes).
Drain ravioli and transfer to the skillet. Toss gently in ricotta butter for 1 minute, ensuring all surfaces are coated. Serve warm.
