Ravioli - How to make fresh ravioli recipes
Author: Jerry Jones
Fresh homemade ricotta cheese inside fresh rolled pasta for the most delicious Fresh Ricotta Ravioli you’ll ever eat. Ravioli is one of the few traditional Italian dishes that enjoy global popularity.
Homemade Ravioli
These heart-shaped ravioli are really cute for Valentine's day or just any good, fresh dinner!
Provided by: Luvzcookin123
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 7
Provided by: Luvzcookin123
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
- 2 cups all-purpose flour, or as needed
- 2 eggs
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup water
- 1 eggs
Nutrition:
- Calories: 415.1 calories
- Carbohydrate: 51.5 g
- Cholesterol: 165 mg
- Fat: 12.4 g
- Fiber: 1.7 g
- Protein: 22.8 g
- Saturated Fat: 6.3 g
- Sodium: 288.6 mg
- Sugar: 0.8 g
- Measure flour into a large bowl and make a well in the center. Crack eggs into the center. Beat eggs with a fork until blended. Use the fork to gradually draw in flour from the sides, mixing until all the flour is incorporated.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let rest for at least 20 minutes.
- Mix ricotta, mozzarella, and Parmesan cheeses together in a bowl. Whisk water and egg together in a small bowl to make egg wash.
- Lightly flour the work surface again. Roll out dough into a thin sheet. Cut into hearts using a cookie cutter. Brush edges with egg wash. Spoon filling into the center of 1/2 of the hearts; cover with remaining hearts. Press edges together to seal.
- Bring a large pot of salted water to a boil. Add ravioli in batches and wait until they float to the top. Cook for 3 to 4 minutes after that. Transfer to a colander using a slotted spoon. Repeat with remaining ravioli.
Tags:
Easy Homemade Cheese Ravioli With NO Special Tools
When it comes to homemade ravioli or pasta, you may think you need special tools to create a
Duration: 8:36
HOW TO MAKE RAVIOLI From Scratch Like NONNA
NONNA IGEA'S FRESH RAVIOLI PASTA WITH RICOTTA AND SPINACH Ravioli are half
Duration: 17:07
How to Make Homemade Ravioli
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk
Duration: 19:31
Fresh Ricotta Ravioli From Scratch
Fresh homemade ricotta cheese inside fresh rolled pasta for the most delicious Fresh Ricotta Ravioli you’ll ever eat.
Provided by: Tracy
Yields: 0 servings
Cuisine: Italian
Number of ingredients: 7
Provided by: Tracy
Yields: 0 servings
Cuisine: Italian
Number of ingredients: 7
Ingredients:
- 2 1/2 cups Tipo "00" flour
- 4 + 1 large eggs, reserve 1 for egg wash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups fresh ricotta cheese
- 2 tablespoons salted butter
- 4 cloves fresh garlic (minced)
How to cook:
- 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.
How to Cook Fresh Ravioli - A Glance at One of the Yummiest Traditional Italian Dishes
Ravioli is one of the few traditional Italian dishes that enjoy global popularity. It incorporates meat, cheese, and any other delicious filling and ordinarily served with marinara sauce.
Provided by: The Kitchen Hand
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 140 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 6
Provided by: The Kitchen Hand
Total time: 160 minutes
Cook time: 20 minutes
Prep time: 140 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 6
Ingredients:
- Fresh ravioli
- Salt
- Four-to-five teaspoons of olive or vegetable oil.
- Strainer
- A decent-size pot with a cover
- A sharp knife
Nutrition:
- Calories: 80 calories
- {'type': 'HowToSection', 'name': 'How to Cook Fresh Ravioli', 'itemListElement': [{'type': 'HowtoStep', 'text': 'Add about five to seven quarts of water to the large pot. Let the water boil for approximately two to three minutes while sprinkling the salt.'}, {'type': 'HowtoStep', 'text': 'Add four teaspoonfuls of olive or vegetable oil to the boiling water.'}, {'type': 'HowtoStep', 'text': 'Boil the water to a high temperature. At this juncture, it is advisable to cover the pot to make sure that the temperatures rise to about 100 degrees Celsius.'}, {'type': 'HowtoStep', 'text': 'Drain the now cooked ravioli by pouring the entire combination to a strainer.'}, {'type': 'HowtoStep', 'text': 'Serve your ready ravioli with your favorite sauce.'}]}
Classic Homemade Ravioli
Homemade ravioli over store bought ravioli any day of the week. Plus, our Classic Homemade Ravioli recipe is a lot easier than you might think. This simple dish will be sure to impress at your next lunch or dinner party, or if you just fancy cooking up a storm in the kitchen. We can confirm that our Classic Homemade Ravioli is also kid approved.
Provided by: Tastemade
Yields: 0 servings
Number of ingredients: 10
Provided by: Tastemade
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- 450g "00" flour, plus more for dusting
- 5 eggs, beaten
- For the filling
- 100g spinach, blanched & squeezed of excess liquid
- 300g ricotta
- 100g parmesan, grated, plus more to serve
- 1 lemon, zested
- A pinch of nutmeg
- 100g butter
- 10 sage leaves
How to cook:
- To make the pasta dough, place the flour and eggs in the food processor and pulse until you are left with a crumbly mixture. You can also make by hand by making a well in the flour, pouring the eggs into the hole and slowly incorporating the eggs into the flour. Form it into a ball, cover with cling film and set aside in the fridge for 30 minutes.
- While the pasta is resting, prepare the filling by combining the chopped spinach, ricotta and parmesan. Season with the lemon zest, pepper and a pinch of nutmeg - if the mix is too thick, loosen with a little milk. Transfer the mixture to a piping bag fitted with a large round nozzle.
- Take your dough out of the fridge and cut in half. Roll out one half with a large rolling pin on a floured work surface. You may need to take rests between rolling, to allow the gluten to relax again, but be patient and the pasta will reward you. Roll it as thin as you can - so that you can see your hand through the dough.
- Cut the rolled pasta in half lengthways, so you have 2 sheets. Pipe on approx 6-8cm circles of the ricotta mixture to one sheet of the dough - leaving 5cm between each one. Brush around the filling with egg yolk and then lay another sheet of pasta on top, pressing gently to tease out any air pockets and seal.
- Cut out the ravioli and discard the scraps. Place the ravioli on a plate dusted with semolina and repeat with the other half of the pasta dough.
- Bring a large pot of water to a steady boil and season with sea salt and lower the ravioli into the water. Cook for 3-4 minutes or until al dente. At the same time that the pasta is cooking, melt the butter in a hot frying pan and add the sage leaves, frying until they are crisp and the butter is golden brown and nutty.
- Drain the ravioli and transfer to the butter and sage mixture. Swirl to coat and serve with more freshly grated parmesan, and a generous amount of freshly ground black pepper.
