What is the most comforting dish of all time? Grandma Emilia’s *ravioli recipe*. It’s not just a meal; it’ Is it a warm hug on the plate? What is the best way to make tomato Why do people rave about lasagna? What is lasagna’s cooler cousin? When you taste these little pillows of pasta perfection, you’ll never look at them again. Store bought ravioli the same way again?
What is Ravioli?
What exactly are we talking about when we say ravioli? Think of it as pasta pockets, little squares or circles of dough filled with a delicious mixture – if you can. Is it cheese, meat, or vegetables? What is essentially a pasta dumpling, boiled until tender and served with your favorite sauce? *Ravioli* likely comes from the old Genoese word “raviolo,” which meant “small turnip.” “While we’re not filling these with turnips, the concept is the same: “We are not filled with twigs, but if we are, we’ What is the best way to wrap a pasta wrapper? Is it really fun to make a cake for the whole family?
Why you’ll love this recipe?
Oh, where do I even begin? This *ravioli recipe* is seriously special. What I love most is how incredibly flavorful it is. The filling is a creamy, dreamy blend of ricotta, Parmesan, and herbs, with a hint of nutmeg that just ties everything together. It’s rich but not heavy, comforting without being overly indulgent.
But the flavor is only half the story. It’s also surprisingly simple to make. Okay, I know, *homemade ravioli* might sound intimidating, but trust me, this recipe breaks it down into manageable steps. I’ve streamlined the process to make it weeknight-friendly (yes, really!). Plus, it’s so much more rewarding than grabbing a box from the store.
And let’s not forget the cost-effectiveness. Making your own *ravioli* is significantly cheaper than buying it pre-made, especially if you’re feeding a crowd. You probably already have most of the ingredients in your pantry!
Finally, it’s incredibly versatile. You can serve these little guys with a simple tomato sauce, a creamy pesto, or even just a drizzle of olive oil and a sprinkle of Parmesan. I sometimes toss them with browned butter and sage – it’s heavenly. If you like gnocchi, you’ll absolutely adore this *ravioli recipe*.
How do I make ravioli?
Quick Overview
How do I make homemade ravioli? How do you make pasta dough? Next, you assemble the ravioli, cut them into squares, and cook them until they float to the top. How do you serve them with your favorite sauce? I’ve perfected a method that uses pasta machine to make the dough thin and even. I’ve found that’s the best way to ensure even cooking. Don’t be scared – you’re got this!
Ingredients
For Pasta Dough: How do I make it
- 3 cups all-purpose flour, plus more for dusting. I always use unbleached because it has a better texture.
- What is the best way to cook 4 large eggs at room temperature?
- 1 tablespoon olive oil. Extra virgin is best, for that extra bit of flavor.
- What is the best sea salt to use?
For the Filling:
- 15 ounces of ricotta cheese, drained. Full-fat is the way to go for the creamiest filling. If you drain it well, or your ravioli will be soggy.
- 1 cup grated Parmesan cheese is a must!
- 1/4 cup chopped fresh parsley. Italian Parsley, please!
- 1/4 cup chopped fresh basil. Adds a lovely sweetness.
- 1 large egg, lightly beaten. This helps bind the filling together.
- What is the best way to use ground nutmeg?
- Salt and black pepper to taste.
For Serving:
- What’s your favorite pasta sauce? Marinara, pesto, Alfredo – the choice is yours
- Grated Parmesan cheese, for garnish.
- Fresh basil leaves, for garnish.
How do I follow
Step 1: Make the Pasta Dough
In a large bowl, whisk together the flour and salt. Set aside. Create a well in the center and add the eggs and olive oil. With a fork, gradually incorporate the flour into the eggs, starting from the center and working your way up. How do I work my way outward Once the dough starts to come together, use your hands to knead it on a lightly floured surface for about 5 minutes. How do I make it elastic for about 10 minutes? Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period is *crucial* – it allows the gluten to relax, making the dough easier to roll.
Step 2: Prepare the Filling
While dough is resting, prepare the filling. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese and chopped parsley. Set aside. What are the ingredients for basil, beaten egg, ground nutmeg, and ground almond Season with salt and black pepper to taste. Mix well until everything is evenly combined. Taste and adjust seasonings as needed. I always add a pinch of salt to my food because it really brings out the flavors.
Step 3: Roll Out the Pasta Dough
How do I separate the dough from the refrigerator? Working with one piece at a time (keep the others wrapped to prevent them from drying out), flatten. How do I make dough into a disc? How do I set up my pasta machine according to the manufacturer’s instructions? Start with the widest setting and gradually decrease the thickness, rolling the dough through each side. If you want a thin layer, set it to 0 until you reach your desired thickness. I usually go to setting #6 on my machine. The dough should be thin enough to see your hand through it, but not so thin that it tears easily.
Step 4: Assemble the Ravioli
Lay a sheet of pasta dough on an lightly floured surface. Place small dollops of filling (about 1 teaspoon each) about 1 inch apart on the dough. Brush the dough around the filling with a little bit of water. This acts like glue, helping the top layer of dough stick. Place another sheet of pasta dough on top of the filling. Gently press down around each mound of filling to seal the *ravioli*. How do you cut ravioli into squares or circles? Make sure the edges are well sealed.
Step 5: Cook the Ravioli
Bring a large pot of salted water to boil. Gently drop the *ravioli* into the boiling water, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until the *ravioli* float to the top and are tender. Use a slotted spoon to remove the *ravioli* from the water and drain well.
Step 6: Serve
Serve the ravioli immediately with your favorite pasta sauce, grated Parmesan cheese, and fresh basil. What is a good marinara sauce? Is it a good idea to drizzle these with olive oil and sprinkle with Parmesan?
What should I serve it with?
- A crisp green salad with a light vinaigrette.
- Garlic bread or focaccia.
- Roasted vegetables, such as asparagus or broccoli.
- A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.
What is the best way to serve it?
What are some of the best recipes for ravioli?What is a good meal for saturday night?What is the best combination of marinara sauce and garlic bread? I usually add a sprinkle of red pepper flakes to the sauce for some kick.For a more elegant meal: What are some examples?Serve with a creamy pesto sauce and white wine. A side of roasted asparagus would also be lovely.For a potluck or party:I like to toss the ravioli with olive oil and sprinkle with Parmesan cheese. What are some of the best ideas for a crowd-pleasing presentation?What is my family tradition? We always serve this *ravioli recipe* with a big salad. It feels fresh, healthy, and it balances the richness of the pasta.
Top Tips for Perfecting Your Ravioli
Okay, here are my secrets for making the *best ravioli recipe* ever!
Don’t skip the resting time for the dough: This is *crucial* for getting a smooth, elastic dough that’s easy to roll out. If you try to roll it out before it’s rested, it will be tough and difficult to work with. I usually let it rest for at least 30 minutes, but you can even let it rest overnight in the refrigerator.
Drain the ricotta cheese well: Soggy ricotta = soggy *ravioli*. Use cheesecloth to drain the ricotta for at least an hour before using it in the filling.
Don’t overfill the ravioli: Too much filling will cause the *ravioli* to burst open during cooking. A teaspoon of filling is usually enough.
Seal the ravioli well: Use a little bit of water to brush around the filling before placing the top layer of dough. This will help the *ravioli* seal properly.
Cook the ravioli in batches: Overcrowding the pot will lower the water temperature and cause the *ravioli* to stick together. Cook them in batches of 6-8 at a time.
Don’t overcook the ravioli: They’re done when they float to the top and are tender. Overcooked *ravioli* will be mushy.
Storing and Reheating Tips
If you have leftover *ravioli*, you can store them in the refrigerator or freezer.
Refrigerator: Place the cooked *ravioli* in an airtight container and store them in the refrigerator for up to 3 days.
Freezer: Place the cooked *ravioli* in a single layer on a baking sheet and freeze for about 2 hours, or until they’re frozen solid. Then, transfer them to a freezer bag and store them in the freezer for up to 2 months.
Reheating: To reheat the *ravioli*, you can either boil them in water for a few minutes, or sauté them in a pan with a little bit of butter or olive oil. If you’re reheating frozen *ravioli*, you don’t need to thaw them first. Just add them directly to the boiling water or sauté pan.
Frequently Asked Questions
Final Thoughts
This *ravioli recipe* is truly a labor of love, but the reward is so worth it. From the satisfaction of making your own pasta dough to the joy of serving up a dish that’s bursting with flavor, this recipe is guaranteed to impress. I’ve been making this for my family for years, and it’s always a hit. They especially like it served with Grandma Emilia’s marinara sauce. If you enjoyed this *ravioli recipe*, I’m sure you’ll love my homemade gnocchi, it’s another family favorite. Happy cooking, and let me know how yours turn out!
Ravioli Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Ground nutmeg
Instructions
Preparation Steps
- Make the pasta dough: Combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Let the dough rest for at least 30 minutes.
- Prepare the filling: Combine ricotta, Parmesan, and nutmeg.
- Roll out the pasta dough and cut into squares.
- Place a spoonful of filling in the center of each square.
- Fold the squares in half to form ravioli.
- Cook the ravioli in boiling salted water until they float to the surface.
