Get the Recipe Homemade Cheese Ravioli with Ricotta
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Get the Recipe Homemade Cheese Ravioli with Ricotta
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Learn how to make homemade cheese ravioli with ricotta in our step-by-step guide! Fresh semolina pasta is filled with a creamy ricotta and parmesan blend. This delicate, light, cheese filling is simple and well-balanced, lending itself to enjoy with a bold tomato sauce or light butter sauce.
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Ingredients
- 1 pound Fresh Pasta Dough* or store-bought fresh pasta sheets
- 1 cup whole milk ricotta
- 1/3 /3 cup Parmesan cheese* freshly shredded
- ⅛-¼ teaspoon lemon zest see notes
- 2 teaspoons fresh basil finely chopped or 1 tsp dried
- Pinch Pinch ground nutmeg
- salt and pepper to taste
- homemade tomato sauce or sauce as desired, for serving
- Parmesan and/or basil for garnish
Instructions
- Make the fresh pasta dough and let it rest as directed. Prepare a baking sheet by sprinkling semolina across it and set aside (we'll use it later on once the ravioli is formed).
- Make the filling: In a bowl, combine the ricotta, parmesan cheese, lemon zest, basil, nutmeg, salt, pepper. Taste test to adjust any levels according to your taste. Set aside or in the fridge if not using right away.
- Bring a large pot of salted water to a boil, because this will take a while, I like to start it before or while forming the pasta so it's ready once the ravioli is formed.
- Roll out the dough: Take approximately ¼ of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands, form it into a rectangle shape, just thick enough to fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding it into a rectangular shape again as needed. Each time you roll it out, it will expand in the shape it was before rolling, so making it a uniform rectangle as much as possible to help you later on.
- Once you've gone through the largest setting and have a solid 'rectangle shape', thread the dough through each smaller setting, getting thinner each time, until you've reached your desired thickness. I like to go with the second to last thinnest setting, however, if you're really brave you can go as thin as possible. Place the rolled pasta sheet on a semolina-dusted countertop to prevent sticking.
- On one half of the rolled-out dough section, place approximately 1 to 1½ teaspoon dollops of the filling spaced about 1 ½ inches apart. You want to place it on one half because we will be folding the dough up to create the ravioli pockets. I find that a small cookie scoop to place the filling gives the perfect equal amount for each pocket.
- With the filling spaced on the entire length of your pasta sheet, fold over the other half of the dough on top of the filling. You may want to use your finger dipped in water and run it around the pasta edges before folding to help the dough stick if it seems a little dry.
- Gently press around each filling to create the beginning of each pocket. Use a pizza cutter or pasta wheel to cut between each pocket. Press the edges down as needed, or use a fork to make sure they are fully pressed together). Place the pockets on your prepared baking sheet and continue forming ravioli with the remaining pasta sheets.
- Once the water is at a rolling boil, add the ravioli pockets in batches. Be sure to not overcrowd the pan. The ravioli pockets will take approximately 2-4 minutes to cook to al dente, depending on the size of the ravioli. You'll know they're ready when they float. Remove them from the pasta water and place them directly into your sauce. Continue until all ravioli pockets are cooked.
- Serve immediately and garnish with additional parmesan cheese and basil as desired. Enjoy your creation!
Equipments used:
Notes
- This recipe makes approximately 48, 1 1/2 inch ravioli pieces.
- Ricotta: if your ricotta has any excess liquid, drain it off or make sure it's thoroughly mixed in so that it doesn't make the filling too watery.
- To freeze ravioli: lay out on a parchment paper-lined baking sheet. Place in the freezer until completely frozen, then transfer the ravioli to a freezer bag. When ready to use, boil as directed above for about 2-3 minutes longer.
- 10/2020 Update: Suggested a range for the lemon zest per reader feedback; add 1/8 tsp and taste test, adding more as desired. It adds a nice brightness to the pasta, but you can omit it if you so choose.
- *use specifically vegetarian parmesan cheese if needed
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
57g
(19%)
Protein
17g
(34%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Cholesterol
37mg
(12%)
Sodium
649mg
(27%)
Potassium
183mg
(5%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
343IU
(7%)
Vitamin C
1mg
(1%)
Calcium
248mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 37mg | 12% |
| Sodium | 649mg | 27% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 248mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
87 reviews
Excellent
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