Absolutely! Let’s make an authentic Italian ricotta ravioli from scratch. I’ll break it down step by step, from the pasta dough to the filling and finishing touches.
Ingredients
For the Pasta Dough (Fresh Egg Pasta)
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300 g (2 ½ cups) all-purpose flour, plus extra for dusting
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3 large eggs
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1 tsp olive oil (optional)
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Pinch of salt
For the Ricotta Filling
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250 g (1 cup) fresh ricotta cheese, well-drained
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50 g (½ cup) grated Parmesan cheese
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1 small egg yolk
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Salt and freshly ground black pepper, to taste
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Pinch of nutmeg (optional)
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Optional: chopped fresh herbs like parsley or spinach (lightly blanched and chopped)
For Serving
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Butter and sage sauce or simple tomato sauce
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Extra grated Parmesan
Instructions
1. Make the Pasta Dough
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Place the flour in a mound on a clean surface or in a large bowl. Make a well in the center.
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Crack the eggs into the well, add a pinch of salt and olive oil.
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Using a fork, gradually incorporate flour into the eggs, starting from the center.
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Once it begins to come together, knead by hand for 8–10 minutes until smooth and elastic.
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Wrap in plastic wrap and let rest for 30 minutes at room temperature.
2. Prepare the Filling
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In a bowl, combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper.
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If using herbs or spinach, fold them in now.
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Mix until creamy but not runny. Taste and adjust seasoning.
3. Roll Out the Pasta
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Divide the dough into 2 portions. Keep the unused portion covered.
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Using a rolling pin or pasta machine, roll each portion into thin sheets (about 1–2 mm thick).
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Lightly flour the surface to prevent sticking.
4. Shape the Ravioli
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Place small spoonfuls (about 1 tsp each) of filling evenly spaced on one pasta sheet.
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Moisten the edges and spaces between filling with water using your finger or a brush.
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Lay the second pasta sheet on top. Gently press around each mound to seal, ensuring no air pockets remain.
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Cut into individual ravioli with a knife, pastry wheel, or ravioli cutter.
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Press edges firmly with fingers or a fork to fully seal.
5. Cook the Ravioli
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Bring a large pot of salted water to a gentle boil.
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Carefully drop ravioli in and cook 2–4 minutes, until they float to the top and are tender.
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Remove with a slotted spoon.
6. Serve
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Toss immediately with melted butter and crispy sage leaves, or a light tomato sauce.
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Sprinkle with extra Parmesan.
💡 Pro Tips for Authenticity:
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Use fresh, high-quality ricotta—draining it is key to prevent watery filling.
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Don’t overfill—too much filling can cause bursting during cooking.
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Resting the dough ensures elasticity and easier rolling.
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Serve immediately—fresh ravioli is best eaten the same day.
If you want, I can also give you a step-by-step visual guide for folding perfect ravioli so they look restaurant-quality. It’s surprisingly easy once you see it.