Ricotta Ravioli Recipe
Category: First Course
Servings: 24 ravioli
Cuisine: Italian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Eggs | 2 |
| Egg yolk | 1 |
| Semolina flour (for dusting) | as needed |
| Ricotta cheese (cow’s milk) | 400g |
| Grana Padano DOP cheese | 20g |
| Nutmeg | to taste |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 8g |
| Carbohydrates | 20g |
| Fat | 6g |
| Fiber | 1g |
| Sugar | 1g |
(Note: The above nutritional values are approximate and may vary based on ingredient sizes and brands used.)
Instructions:
-
Prepare the Pasta Dough
Start by making the dough for the ravioli. In a large mixing bowl, combine the 250g of all-purpose flour. Leave aside about 40-50g of flour, which you might need later. Create a well in the center of the flour and crack the 2 whole eggs and 1 egg yolk into the well. Begin mixing with your hands, gradually incorporating the flour from the edges into the eggs. Continue kneading until the mixture becomes smooth and homogeneous. -
Achieve the Right Consistency
If the dough feels too dry or crumbly, add a small amount of water, a teaspoon at a time, until the dough is soft and pliable. Knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel firm, yet soft to the touch. Shape the dough into a ball and cover it with a damp cloth or plastic wrap. Let it rest for about 30 minutes to relax the gluten. -
Prepare the Ricotta Filling
While the dough is resting, prepare the ricotta filling. In a separate bowl, combine the 400g of ricotta cheese with the 20g of Grana Padano DOP cheese. Add a pinch of freshly grated nutmeg, and season with salt and black pepper to taste. Mix the ingredients thoroughly with a fork until the mixture is smooth and well-combined. For added flavor, you can stir in a few leaves of finely chopped fresh thyme. -
Roll Out the Dough
Once the dough has rested, take it out and divide it into smaller portions. On a lightly floured surface, roll each portion into a thin sheet using a rolling pin or a pasta machine. Aim for a sheet of pasta that is about 1mm thick. Be sure to dust the dough lightly with semolina flour to prevent sticking. -
Form the Ravioli
Lay out the pasta sheet on your work surface. Using a pastry cutter or a sharp knife, cut the dough into even squares or rectangles (about 5 cm x 5 cm). Place a small spoonful of the ricotta filling in the center of each square. Using a pastry brush or your finger, lightly moisten the edges of the pasta with a little water. Fold the dough over to form a pocket, pressing the edges together firmly to seal the ravioli. Make sure there are no air pockets inside the ravioli, as this will help prevent them from bursting while cooking. -
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they rise to the surface and are tender to the bite. Be careful not to overcrowd the pot, as the ravioli need space to cook evenly. -
Serving Suggestions
Once the ravioli are cooked, gently remove them from the water with a slotted spoon and place them on a serving plate. Serve with your favorite sauce, such as a simple brown butter and sage sauce, or a light tomato sauce. You can also sprinkle extra Grana Padano on top for added flavor.
Tips for Perfect Ravioli:
- If you find the dough difficult to roll out by hand, using a pasta machine can help achieve a thinner, more consistent sheet of dough.
- When sealing the ravioli, be sure to press firmly along the edges to ensure they don’t open up during cooking.
- You can make the ravioli in advance and freeze them. Just place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and store them for up to 3 months.
Enjoy your homemade ricotta ravioli, a classic Italian dish that’s as satisfying to make as it is to eat!
