What is so special about making pasta from scratch? Nothing beats a plate of warm, pillowy goodness.ravioliI remember watching my grandmother, Nonna Emilia, in her bustling kitchen, her hands expertly swaddling. How do you shape these little pockets of deliciousness? She’d always say, “Ravioli is more than just food; it’s love on a plate.” Is this recipe surprisingly simple, even for beginners, and the taste? If you love lasagna but crave something different, then this is the place for you.make ravioliIs it easier to do it at home?
What is Ravioli?
Ravioli, at its heart, is a type of pasta consisting of two thin layers of filling sealed between. Think of it as a little pasta dumpling, usually square or round, filled with all sorts of savory sourdough. (and sometimes sweet! What is the beauty of a blank canvas for culinary creativity?make ravioliIs it incredibly versatile? Can you fill it with cheese, meat, vegetables, or any combination of your favorite things? The name “Ravioli” comes from the Italian word “riavvolgere,” which means “to wrap.” And that’s exactly what we’re doing—wrapping deliciousness in a tender pasta embrace.
Why you’ll love this recipe?
What is the best way to make ravioli from scratch? “But trust me, this recipe is designed to be as approachable as possible, even if you’ve never made it before. And the rewards are HUGE.
Flavor explosion: WhatIs it true that ravioli taste like cardboard? What are some of the best homemade treats? The combination of silky pasta, the rich filling, and the savory sauce is simply divine.
SurprisinglyI know it looks fancy, but this recipe is actually quite straightforward. What is the best way to learn a new language? How do you make a batch of these delicious dumplings?
Budget friendlyDon’t use expensive ingredients to make a good recipe.make ravioliIn fact, you probably already have most of the ingredients in your pantry. What is a good way to use up leftover vegetables?
Versatile and customizable:What is a good recipe to start with? Feel free to experiment with different fillings, sauces and toppings. What I love about this is how adaptable it is. I’m going to make cheese ravioli with marinara sauce, and the next time I try something different. What would you make? What are some of the more adventurous recipes for Butternut Squash Ravioli? If you like homemade pasta dishes like tortellini or gnocchi, you’re going to absolutely fall in love with them. In love with this!
How do I make Ravioli?
Quick Overview
How do I make pasta dough? What are the best ways to make ravioli? How do I walk you through each step in detail? What is the key to success?Make ravioliis a labor of love, but it’s worth it. I promise, once you taste these homemade gems, you’ll never go back to store-bought again!
Ingredients
For Pasta Dough: How do I make it
3 cups all-purpose flour, plus more for dusting. I prefer using Tipo 00 flour for a smoother texture, but regular all-purpose works just fine.
Make sure they’re at room temperature – it makes a big difference in the dough’s elasticity.
What is the best olive oil for dough?
1/2 teaspoon salt. Don’t skip the salt! It enhances the flavor of the pasta.
For the Classic Ricotta Filling:
What is the best way to make ricotta cheese? How do I drain a filling well before use?
1/2 cup grated Parmesan cheese. Freshly Grated is always best!
1/4 cup chopped fresh parsley. Adds a pop of freshness and flavor.
1/4 teaspoon ground cinnamon. A touch of nutmeg adds a warm, subtle spice.
What is the best way to bind egg yolks together?
Salt and freshly ground black pepper to taste. Season generously!
For Serving:
What is your favorite pasta sauce? Marinara, pesto, or a simple butter and sage sauce all work beautifully.
Grated Parmesan cheese for topping.
Fresh basil leaves for garnish.
What are the steps to
Step 1: Make the Pasta Dough
On a clean work surface, mound the flour and make an indentation in the center. Crack the eggs into the well, add the olive oil and salt. With a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well. Continue until a shaggy dough forms. If the dough is too dry, add a teaspoon of water to it. If it’s too sticky, add a little more flour. What is the best way to knead dough for 8-10 minutes? The kneading develops the gluten, which gives pasta its structure. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. What is the best way to roll out dough?
Step 2: Prepare the Filling
While dough is resting, prepare the filling. In a medium bowl, combine the ricotta cheese, Parmesan, parsley, nutmeg, and egg yolk. Set aside. Season with salt and pepper to taste. Mix well until everything is evenly combined. The filling should be flavorful and well-seasoned. Taste and adjust the seasoning as needed.
Step 3: Roll Out the Pasta Dough
How do you cut pasta dough in half? On a lightly floured surface, roll out one piece of dough into an inch thick sheet. Can you use a pasta machine for this? Start with the widest setting and gradually decrease the setting until you reach the desired setting. I usually go down to setting number 6 on my machine. The thinner the pasta, the more delicate the ravioli will be.
Step 4: Assemble the Ravioli
Lay the pasta on a lightly floured surface. Place spoonfuls of the ricotta filling about 1-2 inches apart on the pasta sheet. If you overfill ravioli, make sure you don’t over-fill them. Brush the pasta around the filling with water. How do you get pasta to adhere to the bottom sheet? Gently lay another sheet of pasta over the filling. Press down around the filling to seal the ravioli. Use a ravioli cutter or knife to cut the dough into squares or circles. Make sure the edges are well sealed to prevent the filling from leaking out during cooking.
Step 5: Cook the Ravioli
Bring a large pot of salted water to boil. Gently drop the ravioli into the boiling water. Don’t overcrowd the pot! Cook ravioli for 3-5 minutes, or until tender. They cook quickly, so keep a close eye on them. How do you remove ravioli with a slotted spoon?
Step 6: Serve
Serve ravioli with your favorite pasta sauce. Top with grated Parmesan cheese and fresh basil leaves. Enjoy! What is the best part of savoring the fruits of your labor?
What should I serve it with?
What are some of the best ways to serve homemade ravioli? What are some of my favorite pairings?
With a Classic Marinara Sauce: This is a simple and timeless combination. The bright acidity of the tomatoes perfectly complements the richness of the ricotta filling.
With Pesto: Fresh pesto adds a vibrant and herbaceous flavor to the ravioli. It’s especially delicious with cheese or vegetable fillings.
With Brown Butter and Sage: This is my go-to sauce for Butternut Squash or pumpkin ravioli. The nutty brown butter and fragrant sage create a warm and comforting flavor.
For a Simple Butter and Parmesan: Sometimes, less is more. A simple sauce of melted butter, grated Parmesan cheese, and a pinch of black pepper is all you need to let the ravioli shine.
If I’m serving make ravioli for a special occasion, I love to pair it with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. For a more casual meal, a simple salad with a light vinaigrette is the perfect complement.
Top Tips for Perfecting Your Ravioli
Don’t skip the resting time: Letting the dough rest is crucial for developing its elasticity. It will be much easier to roll out and less likely to tear.
Roll the dough thin: The thinner the pasta, the more delicate the ravioli will be. But be careful not to roll it too thin, or the filling might burst through.
Don’t overfill the ravioli: Overfilling can cause the ravioli to burst during cooking. Use a small spoon to portion the filling and leave a little space around the edges.
Seal the edges well: Make sure the edges of the ravioli are well sealed to prevent the filling from leaking out. Brush the pasta with water before sealing to help it adhere.
Cook the ravioli in salted water: Salting the water seasons the pasta from the inside out. Use a generous amount of salt – about 1 tablespoon per gallon of water.
Don’t overcrowd the pot: Cooking too many ravioli at once can lower the water temperature and cause them to stick together. Cook them in batches.
Don’t overcook the ravioli: Ravioli cook quickly, so keep a close eye on them. They’re done when they float to the surface and are tender. Overcooked ravioli will be mushy.
One time, I was in a hurry and didn’t let the dough rest long enough. The result? Tough, chewy ravioli that were difficult to roll out. It was a good reminder that patience is key when make ravioli! Another time, I overfilled the ravioli, and they all burst open in the pot. It was a messy disaster, but I learned my lesson. Now, I always make sure to use the right amount of filling and seal the edges well.
Storing and Reheating Tips
Uncooked ravioli: You can store uncooked ravioli in the refrigerator for up to 24 hours. Place them in a single layer on a baking sheet lined with parchment paper and cover them with plastic wrap. You can also freeze uncooked ravioli for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag or container.
Cooked ravioli: Cooked ravioli can be stored in the refrigerator for up to 3 days. Place them in an airtight container. To reheat cooked ravioli, you can gently simmer them in your favorite sauce over low heat. You can also microwave them, but they might become a bit mushy.
I always prefer to freeze the ravioli before cooking them. I find that they hold their shape better that way. And if you’re planning to freeze them, it’s best to wait to add the sauce until after they’ve been reheated.
Frequently Asked Questions
Final Thoughts
Make ravioli at home might seem daunting at first, but I hope I’ve shown you that it’s actually quite achievable. And the reward – those tender, flavorful pillows of pasta – is so worth the effort. It’s a taste of Italy right in your own kitchen! Whether you’re looking for a comforting weeknight meal or a show-stopping dish for a special occasion, this recipe is sure to impress. And honestly, there’s nothing quite like the feeling of sharing homemade pasta with loved ones. If you enjoyed this recipe, be sure to check out my other pasta recipes, like my classic spaghetti carbonara and my creamy fettuccine Alfredo. Happy cooking, and I can’t wait to hear how your ravioli turns out!
Make Ravioli
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese Grated
- 1 tablespoon Fresh parsley Chopped
Instructions
Preparation Steps
- Make the pasta dough: Combine flour and salt. Create a well and add eggs. Mix until a dough forms.
- Knead the dough for 10 minutes until smooth and elastic.
- Let the dough rest for 30 minutes.
- Make the filling: Combine ricotta, Parmesan, and parsley.
- Roll out the dough thinly. Cut into squares.
- Place a spoonful of filling in the center of each square. Fold over to form a ravioli.
- Cook ravioli in boiling salted water until they float to the surface.
