How To Make Ravioli Recipe

I absolutely adore this recipe because it turns simple ingredients into a culinary masterpiece, making me feel like an Italian nonna in my own kitchen. Plus, the cheesy, herby filling tucked inside delicate ravioli brings a warm and comforting vibe, perfect for a cozy night in or impressing guests with my pasta-making skills!

I take great pleasure in making my own ravioli, the pasta from which the dish derives its name. I use the simplest of ingredients, like 2 cups of all-purpose flour and 3 large eggs, none of which are too difficult to come by.

I have learned that the secret to good ravioli does not lie in the use of overly extravagant or plentiful ingredients. Rather, it rests in using a few good ingredients that let their flavors shine.

And in this, I have found that a very basic filling of solar system—made primarily of ricotta, grating Parmesan, and mozzarella cheese, all with no preservatives and plenty of heavenly flavor—works marvelously well.

Ingredients

All-purpose flour: Supplies the framework; a wellspring of energy-providing carbohydrates.

Eggs are a good source of protein and help hold the dough together.

Oil from olives: Contributes to smoothness and boosts the texture of the pasta.

Ricotta cheese boasts a creamy consistency; it is a calcium- and protein-rich food.

Parmesan cheese: Provides umami; is a good source of calcium and fat.

Mozzarella cheese: Provides protein and calcium; melts well.

Basil Fresh: Supplies aromatic flavors; supplies vitamins and antioxidants.

Ingredient Quantities

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1 egg, for egg wash

Instructions

1. Prepare the Dough
On an uncluttered countertop, measure out and pour onto the surface the 2 cups of all-purpose flour. Using your fingers, shape the flour into a mound and then make a well in the center of the mound. Into this well, crack and add the 3 large eggs, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Using a fork, beat the eggs while gradually drawing the flour into the well and mixing all the ingredients together. When the mixture becomes too stiff to mix with the fork, use your hands to combine everything into a dough. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Make the Filling
In a bowl, mix together 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh parsley. Add salt and pepper to your liking. Stir until the mixture is well combined and creamy.

3. Roll Out the Dough
Rest the dough, then divide it into four parts. Cover the parts not in use at the moment. Use a pasta machine or a rolling pin to roll out each piece into a thin sheet.

4. Prepare the Egg Wash
In a small bowl, combine 1 egg and a splash of water to create an egg wash.

5. Fill the Ravioli
Place a sheet of pasta on a floured surface. Put teaspoons of filling about 1 inch apart on half of the pasta sheet. Brush the egg wash around the filling mounds.

6. Seal the Ravioli
Put a different sheet of pasta on top. Press down around the stuffing to get out any trapped air and to seal. Cut into individual ravioli with a ravioli cutter or knife.

7. Cook the Ravioli
A big pot of salted water should be brought to a rolling boil. The ravioli should then be gently added to the pot and cooked for 3 to 4 minutes. When they puff up and float to the surface, and when they feel tender to the bite, they are done.

8. Prepare the Sauce (Optional)
You can make a simple sauce of your choice—like melted butter with sage or a light tomato sauce—while the ravioli is cooking.

9. Serve
Take the precooked ravioli out of the oven and let them cool on a plate for about five minutes. Heat some olive oil in a large skillet over medium flame. When the oil is hot, add the lightly cooled ravioli.Fetch the sauce from the oven, and you’re ready to serve.

10. Take pleasure in: Add a final touch of freshly chopped basil or parsley, and serve it at a temperature that makes the dish most enjoyable to your palate.

Equipment Needed

1. Countertop or large clean surface
2. Fork
3. Mixing bowl (for filling)
4. Damp cloth
5. Pasta machine or rolling pin
6. Small bowl (for egg wash)
7. Brush (for egg wash)
8. Knife or ravioli cutter
9. Large pot
10. Skillet
11. Plate or tray for cooling
12. Measuring cups and spoons

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can substitute whole wheat flour, but it may change the texture and flavor of the ravioli.
• What can I use instead of ricotta cheese for the filling?If you would rather, you can use vegan ricotta in place of cottage cheese.
• How do I prevent the ravioli from sticking together?Make sure the dough is sufficiently floured and avoid overloading the pot when boiling.
• Can I freeze the ravioli for later use?Indeed, freezing them is an option. You can do it on a baking sheet and then put them into a bag or container for a couple of months.
• Can I make the pasta dough without a pasta maker?Certainly! The dough can be rolled by hand with a rolling pin to achieve the desired thinness.
• What sauces pair well with this ricotta-based ravioli?A basic tomato sauce, sage butter, or Alfredo sauce pairs beautifully with the flavors.
• How long should I boil the ravioli?The ravioli should be boiled for 3-4 minutes or until they rise to the surface and are done all the way through.

Substitutions and Variations

For all-purpose flour: when a recipe calls for this flour, try substituting whole wheat flour for a nuttier flavor and extra nutrients.
If using ricotta cheese: for a lighter texture, substitute with cottage cheese.
To make Grana Padano: substitute with Parmesan for an almost identical flavor profile.
If you have fresh basil: use dried basil but cut the amount in half.
Melted butter can be used in place of olive oil for a more robust flavor.

Pro Tips

1. Flour Type Use a high-protein flour like bread flour instead of all-purpose flour for the pasta dough to give it extra strength and elasticity, which is helpful when rolling it thin.

2. Resting the Dough After kneading, if you have time, allow the dough to rest for longer than 30 minutes — up to 1 hour at room temperature. This extra time helps relax the gluten, making it easier to roll out.

3. Filling Consistency Ensure that the ricotta is thoroughly drained to avoid a watery filling. You can even let it sit in a strainer over a bowl in the fridge for a few hours or overnight.

4. Air Removal When sealing the ravioli, focus on pressing out all the air around the filling. Trapped air can cause the ravioli to burst during cooking.

5. Cooking in Batches To avoid overcrowding and sticking, cook the ravioli in batches. After draining, lightly coat them with olive oil to prevent sticking if you’re not serving them immediately.