Are you ready to elevate your pasta game? Forget those store-bought ravioli; we're diving headfirst into the art of making delicious, homemade ravioli, inspired by the culinary genius of Gordon Ramsay. This recipe isn't just about throwing ingredients together; it's about mastering the techniques that create truly exceptional, restaurant-quality ravioli. Get ready for a culinary adventure that will impress even the most discerning palates! This recipe is perfect for a romantic dinner, a special occasion, or simply a delicious and satisfying weeknight meal. It's easier than you think! This is one of those delicious dishes that qualifies as both easy recipes and healthy meals.
Ingredients:
For the Pasta Dough:
- 300g "00" flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Filling:
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 clove garlic, minced
- Zest of ½ lemon
- Salt and freshly ground black pepper to taste
For the Sauce (optional – a simple brown butter sage sauce is highly recommended!):
- 50g butter
- 10 fresh sage leaves
- Salt and freshly ground black pepper to taste
Instructions:
Making the Pasta Dough:
- Create a well: Mound the flour on a clean work surface and create a well in the center.
- Add wet ingredients: Crack the eggs into the well, add the olive oil and salt.
- Incorporate the flour: Using a fork, gradually whisk the eggs, incorporating the flour from the sides of the well until a shaggy dough forms.
- Knead the dough: Once the dough comes together, use your hands to knead it for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Rest the dough: Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.
Making the Filling:
- Combine ingredients: In a medium bowl, combine the ricotta, Parmesan cheese, parsley, minced garlic, lemon zest, salt, and pepper. Mix well until everything is evenly distributed. Taste and adjust seasoning as needed.
Assembling and Cooking the Ravioli:
- Roll out the dough: Divide the rested dough into four portions. On a lightly floured surface, roll each portion using a rolling pin or pasta machine to a very thin sheet. Aim for a thickness similar to a dime.
- Spoon the filling: Using a teaspoon, spoon small mounds of the filling onto the rolled-out dough, leaving about 2 inches between each mound.
- Create the ravioli: Fold the dough over the filling and firmly press around each mound to seal, pressing out any air bubbles. Use a knife or ravioli cutter to cut out individual ravioli.
- Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are cooked through.
Making the Brown Butter Sage Sauce (Optional):
- Melt the butter: In a small saucepan, melt the butter over medium heat.
- Brown the butter: Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. Be careful not to burn it.
- Add the sage: Add the sage leaves and cook for about 30 seconds, or until they are crispy.
- Season: Season with salt and pepper to taste.
Serving Suggestions:
Toss the cooked ravioli with the brown butter sage sauce (or your favorite sauce) and serve immediately. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Tips and Variations:
- For a richer filling, add a tablespoon of cream cheese.
- Experiment with different fillings, such as spinach and ricotta, mushroom and parmesan, or butternut squash.
- If you don't have a pasta machine, you can roll the dough out by hand using a rolling pin. Just be patient and consistent.
- For a quick weeknight meal, use store-bought pasta sheets and focus on creating a delicious filling and sauce.
- Leftover ravioli can be frozen for future use.
Nutritional Information (per serving, approximate):
This will vary greatly depending on the sauce and filling used. However, a general estimate for a ravioli with a ricotta filling and a light sauce might be around 300-400 calories, with moderate amounts of protein, fat, and carbohydrates. For a more precise calculation, use a nutrition calculator and input your specific ingredients and quantities.
This homemade ravioli recipe is a fantastic example of delicious food recipes and quick dinner ideas, perfect for both novice and experienced cooks. Enjoy the process of creating these beautiful and flavorful pasta parcels!