Ravioli Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 -6 servings
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Calories
621 kcal
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Course
Main Course
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Cuisine
Italian
Ravioli Recipe
Description
The ravioli dough combines 00 flour and eggs, rolled to a thin, pliable sheet using a pasta machine to reach a suitable thickness. Adequate resting of the dough permits easier handling and rolling. For the filling, ricotta cheese is drained to remove excess liquid, and cooked spinach is finely chopped before being mixed with ricotta, egg, grated Parmesan, nutmeg, salt, and freshly ground black pepper. This creates a creamy, flavorful filling that holds well inside the pasta.
Constructing the ravioli involves placing small amounts of filling on the pasta sheet, covering with another sheet, and carefully sealing the edges to prevent filling leakage during cooking. Cooking the ravioli in a large pot of boiling salted water in batches avoids crowding and sticking. The finished ravioli are tender with a mild, savory filling highlighted by the sharpness of Parmesan and warmth from nutmeg.
Serve with sauces such as classic Italian tomato sauce to complement the delicate flavors. Using semolina flour for dusting prevents sticking during preparation. This recipe requires some care in rolling and filling but yields a satisfying fresh pasta dish.
Extra tips include avoiding overfilling to prevent breakage, ensuring the filling is not too wet or coarse, and sealing the pasta edges well for cooking.
Ingredients
For the pasta dough (click link to see recipe):
- 400 grams 00 flour also use all purpose flour, brand Caputo
- 4 egg
- semolina flour for dusting
For the filling (enough for about 50 small ravioli):
- 1 cup ricotta cheese whole milk
- 10 ounces spinach cleaned and trimmed
- 1 large egg
- 1 cup Parmesan Cheese grated
- ½ teaspoon nutmeg freshly grated
- salt to taste
- black pepper to taste, freshly ground
Instructions
- Preparing the Homemade Pasta Recipe. Let the dough rest and make the ravioli filling.
Make the spinach and ricotta filling:
- Drain the ricotta to remove the liquid. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 30 minutes (up to overnight covered in the fridge) as you continue with the prep.
- Steam or blanch the spinach and remove liquid. Finely chop the spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmigiano cheese, and nutmeg. Season with salt and pepper to taste.
- Set aside.
- Ravioli Maker Method (easiest for beginners)
- After the pasta dough rests and you've made the filling. Divide the dough into four parts. Roll each piece in pasta machine to 6-7 setting or desired thickness (not too thin).
- TIP: Only roll dough one section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling- or the dough will dry.
- Place your prepared pasta sheet on top of the ravioli maker in a single layer. The dough will hang over the edges.
- Place the plastic holder with indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
- Fill the ravioli with a small mound of filling- 1 heaping teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
- Place the second sheet dough directly over the first. Get rid of air pockets by pressing down gently on the dough. With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges.
- When done- turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don't come out- gently wiggle them until they come off from the mold.
- Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
- Make sauce of choice and boil ravioli in a large pot salted water for about 3-5 minutes until they float to the top. Cook in batches. Coat with desired sauce and extra cheese. Mangia! (eat)
Notes
- Use plenty of semolina flour while assembling to prevent sticking.
- Do not overfill the ravioli to avoid bursting during cooking.
- Drain the ricotta thoroughly to remove excess moisture for a firm filling.
- Use a pasta machine to roll the dough evenly to the desired thinness.
- Cook ravioli in small batches in boiling salted water to avoid sticking and ensure even cooking.
- Seal the ravioli edges carefully to prevent filling leakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 578mg | 24% |
| Potassium | 658mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 7185IU | 144% |
| Vitamin C | 20mg | 22% |
| Calcium | 519mg | 52% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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