Are you craving a comforting, delicious meal that feels both impressive and surprisingly easy to make? Look no further than these homemade ricotta ravioli! This recipe is perfect for a weeknight dinner or a special occasion, offering a delightful balance of creamy ricotta and rich pasta. Forget takeout; this easy recipe will have you enjoying restaurant-quality ravioli in under an hour. Let's dive into this satisfying and healthy meal!
Ingredients:
For the Pasta Dough:
- 3 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- Pinch of salt
For the Ricotta Filling:
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce (choose your favorite!):
- Simple Brown Butter Sage Sauce: 4 tablespoons butter, 1/4 cup fresh sage leaves
- Classic Tomato Sauce: 1 (28 ounce) can crushed tomatoes, 2 cloves garlic, 1 teaspoon dried oregano, salt and pepper to taste.
- Creamy Pesto Sauce: 1/2 cup pesto, 1/2 cup heavy cream
Instructions:
Making the Pasta Dough:
- Combine dry ingredients: In a large bowl, mound the flour and make a well in the center.
- Add wet ingredients: Crack the eggs into the well, add the olive oil and salt.
- Mix until a dough forms: Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until 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, making it easier to roll out.
Making the Ricotta Filling:
- Combine ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well until everything is thoroughly incorporated.
Assembling the Ravioli:
- Roll out the dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough using a pasta machine or rolling pin to your desired thickness (about 1/16 inch).
- Add the filling: Using a spoon or piping bag, drop spoonfuls of the ricotta filling onto the dough, leaving about 2 inches between each spoonful.
- Fold and seal: Fold the dough over the filling, pressing firmly around each spoonful to seal and remove any air bubbles.
- Cut the ravioli: Using a ravioli cutter or a sharp knife, cut out individual ravioli.
- Repeat: Repeat steps 1-4 with the remaining dough and filling.
Cooking the Ravioli:
- Boil water: Bring a large pot of salted water to a boil.
- Cook ravioli: Gently add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface and are cooked through.
- Drain and serve: Drain the ravioli and toss with your chosen sauce. Serve immediately and enjoy!
Tips for Perfect Ravioli:
- Don't overfill: Overfilled ravioli are more likely to burst during cooking.
- Seal well: Ensure the edges of the ravioli are firmly sealed to prevent the filling from leaking out.
- Use a pasta machine (optional): A pasta machine ensures even thickness and makes the rolling process much quicker.
Variations:
- Spinach and Ricotta Ravioli: Add 1 cup of chopped spinach to the ricotta filling.
- Mushroom and Ricotta Ravioli: Sautéed mushrooms make a delicious addition to the filling.
- Different Sauces: Experiment with different sauces like pesto, brown butter, or a simple garlic butter sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-400 (depending on sauce and filling variations)
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 30-40g
This homemade ravioli recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy the process of making your own pasta and the wonderful taste of freshly made ravioli! It's a delightful way to elevate your weeknight dinners or impress guests. Remember to share your creations with us!