Gorgeous Ricotta Ravioli from Scratch
These are the top reasons to make these gorgeous Ricotta Ravioli from scratch
- the pasta is thin and made with three simple ingredients: flour, semolina flour, and eggs
- the cheese filling is simple yet incredibly delicious
- we can easily freeze them for months
- a vegetarian recipe that meat lovers like, too
- a simple recipe to make over the weekend and enjoy on weeknights
- serve as an appetizer in a delicious sauce or soups
What to serve with Ricotta Ravioli
These Ricotta Ravioli are great both for vegetable sauces and meat sauces. We adore using them in one of these recipes:
- Ricotta Ravioli with Cherry Tomato Sauce
- Easy Bolognese
- Vegetable Tortellini Soup (use Ravioli instead of Tortellini)
- Tortellini with Pumpkin Sauce (use Ravioli instead of Tortellini)
Storing and freezing
Storing Ricotta Ravioli is quick and straightforward. Feel free to store it in two ways.
Place the Ravioli into an airtight container. Keep in the fridge for up to 3 days. Reheat well before serving.
Feel free to freeze the Ricotta Ravioli. Once you shape the Ravioli, place them on a tray or baking dish and freeze for a couple of hours. Once the ravioli are frozen, remove them from the freezer and transfer them to a freezer bag. This way, you can use individual pieces when needed. Keep them in the freezer for up to 3 months. Feel free to cook frozen ravioli. Cook the frozen pasta 3 minutes longer.
How to make Ricotta Ravioli at home (video)
Check this quick video to master making Ricotta Ravioli at home.
Next, try these pasta recipes
- Tortellini stuffed with Mortadella
- Istrian Fuži with Truffle Sauce
- Idrijski žlikrofi (Potato Filled Pasta)
- Stovetop Mac and Cheese
- Creamy Tomato Ricotta Pasta
- Vegetable Lasagna
- Tortellini with Pumpkin Sauce
METHOD
-
make the dough
Add both flours to a bowl. Make a well and break the eggs in the middle of the flour. Using a fork, mix the eggs, gradually adding the flour from the sides to make a dough. Transfer to a working surface and knead into a smooth dough with your hands. Wrap in clingfilm or transfer to a freezer bag and place in the fridge for at least 30 minutes or overnight.
-
stuffing
Combine Ricotta, grated Parmesan, grated nutmeg, grated lemon zest, and olive oil in a bowl. When combined, season with salt and pepper and refrigerate until needed. Optionally, transfer the filling to a pastry bag for easier ravioli filling. A teaspoon will work, too.
-
roll out the dough
Remove the pasta from the fridge and cut into four parts. While working with one piece of dough, make sure to have the rest covered with a kitchen towel or wrapped in clingfilm. For the rolling, use a pasta machine or rolling pin. Lightly dust the dough with semola flour. Starting at the lowest (thickest) setting, add one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Then, turn the setting to the following thickest setting and pass the pasta through the machine again. Do this until the pasta passes through the second to last setting. Don't skip the steps, or the pasta may break.
-
ricotta ravioli
Cut the rolled-out pasta into 10 centimeters or 4-inch thick strips. Add a generous teaspoon of Ricotta filling at equal intervals of 5 centimeters (2 inches) along the bottom part of the pasta stripe. Fold the rest of the pasta dough over the filling and carefully press down to close the pocket and remove any air. Repeat the process until you use all the ingredients. Cut into square ravioli with a ravioli cutter or a knife.
-
cook
Pour the water into a pot and place over high heat. Season with salt and bring to a boil. Add the ravioli and cook for 3 - 4 minutes. Drain the ravioli and serve with a sauce of your choosing.
