Fresh Ricotta Ravioli From Scratch
User Reviews
4.9
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Course
Main Course
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Cuisine
Italian
Fresh Ricotta Ravioli From Scratch
Description
Fresh Ricotta Ravioli From Scratch involves creating a tender pasta dough with fine Tipo "00" flour, eggs, olive oil, and salt. The dough is kneaded until smooth and elastic, then rested to relax the gluten. It's divided and rolled out into thin sheets either using a pasta roller or by hand to around 1/8 to 1/4 inch thickness. The delicate pasta sheets are layered, filled with ricotta cheese, and folded to form ravioli shapes.
The fresh ricotta filling offers a creamy texture that pairs well with the tender pasta. This recipe also suggests making a butter and garlic sauce as a simple accompaniment. The preparation allows for flexibility in mixing techniques, whether by hand, food processor, or stand mixer. Rolling the pasta carefully and keeping unused dough covered helps maintain moisture balance.
The dough can be stored in the fridge for a day before rolling out, while uncooked ravioli freeze well for up to six months, allowing for advance preparation. Using Tipo "00" flour gives the pasta a fine, silky texture, though all-purpose flour is an acceptable substitute. This process yields freshly made ravioli suitable for various sauces.
Ingredients
- 2 1/2 cups Tipo "00" flour
- 4 + 1 large egg reserve 1 for egg wash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups ricotta cheese fresh
Butter and Garlic Ricotta Ravioli
- 2 tablespoons butter salted
- 4 cloves garlic minced, fresh
Instructions
- Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
- Add crumbly dough to a lightly floured surface and knead until a dough forms.
- Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
- Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
- After the dough has rested, cut it in thirds and keep two covered in plastic while you roll out the first. Flour your work surface and then form the dough into a rectangle and roll it through the widest setting on your pasta roller a couple of times. Gradually lower the setting and slowly roll the dough through in long sheets about 4-5 inches wide and about 1/4 - 1/8 inch thick.
- Flour your surface and gently lay the sheet of pasta down. Beat the egg in a small bowl for an egg wash. Flour a baking sheet and set it aside.
- Drop small tablespoons of fresh ricotta cheese about 2 inches apart along bottom half of the sheet of pasta. Brush the top of the sheet with egg wash and then gently fold over the filling like a little dough blanket.
- With your fingers, gently press around each mound of filling to get any little air pockets out.
- With a pasta cutter, cut each mound into squares. Use either your fingers or a fork to gently press around the edges to make sure they're sealed.
- Line ravioli on the floured baking sheet while you finish with the rest of the dough.
- Freeze on baking sheet and then transfer to freezer bags or cook immediately.
Butter and Garlic Ricotta Ravioli
- Bring a large pot of salted water to a boil. Once the pot boil, heat a large saute pan to medium low and add butter and garlic.
- Add ravioli 6-10 at a time (whatever doesn't over crowd your pot) to the boiling water. When they float to the top, they're done, about 3-4 minutes.
- Gently lift from water with a slotted spoon and then add to a saute pan with butter and garlic and pan fry them until they begin to brown slightly.
- Serve immediately.
Notes
- Tipo "00" flour produces the best pasta texture, but all-purpose flour can be used as a substitute.
- To mix dough by hand, create a flour well and gradually incorporate eggs and oil using a fork before kneading by hand.
- Using a stand mixer with a dough hook, mix on low speed for 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- Roll pasta by hand on a floured surface to about 2 mm thickness if you don’t have a pasta roller.
- Dough can rest at room temperature for 30 minutes before rolling; chilled dough may be refrigerated for up to a day.
- Uncooked ravioli freeze well for up to six months, enabling make-ahead convenience.
User Reviews
Overall Rating
4.9
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