Homemade Ricotta Ravioli
Description: Ravioli are a very old pasta, dating back to around the 1500s. Today there are many variations from cheese, meat, pumpkin and much more! Whether you are using a ravioli maker or filling these by hand, they are well worth the time to make! Nothing compares to fresh homemade ravioli.
Dough: Semolina Egg Pasta Dough
Region: All over Italy and the world.
Traditional Sauce: Varies by region but a popular one is tomato sauce.
Servings: This recipe makes roughly 8 dozen ravioli. For serving, 12 per person is a good portion.
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- 400 g Pasta flour
- 400 g Semola (semola di gran duro rimacinata)
- 8 Eggs (Large)
- 2 lb Ricotta (High quality)
- 2 Egg yolks
- 1 tbsp Parsley (chopped)
- 10 g Parmesan (freshly grated)
- Prepare the filling
Drain the ricotta overnight in the fridge using a cheesecloth or fine mesh strainer.
Combine the ricotta, parsley, parmesan, salt and a pinch of pepper. Taste for seasoning then add the egg yolks.
Place in the fridge until ready to use.
- Make the pasta dough
Using a large bowl and forming the flour into a well, crack in the eggs and slowly bring together. If the dough seems dry add more water. Knead for around 10 minutes or until the dough is elastic and smooth. Cover and let rest in the fridge for 30 minutes.
Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 800 grams of flour aim for 480 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 480 grams. - Roll out the dough
There are many ways to shape ravioli. You can you traditional pasta stamps, fold the dough onto itself or use a ravioli maker. The latter is my preferred method as it is quick, consistent and hassle free.
Measure out the sheet of dough to the length of the ravioli maker. Generously dust the ravioli maker with semolina flour and place the sheet of dough onto it, making sure to leave enough dough to fill the holes.
- Fill the ravioli
Scoop the ricotta filling into the ravioli holes. Make sure not to overfill or the ravioli will not seal properly. Once all the ravioli are filled tap down on the ravioli maker to release any air bubbles that may have formed.
- Seal and Press the Ravioli
Lightly brush a small amount of water on the edges of the ravioli. Place the other half of pasta over the ravioli maker and press to seal. Roll a rolling pin along the ravioli to seal and press together. Peel the edges off and flip over releasing the ravioli.
- Dry the ravioli
t is always best to let the ravioli dry out for several minutes. This will help avoid them from sticking as well as improve the texture and make it easier to transfer to the water.
If you are not going to cook these right away you can freeze them. When you are ready to cook them do not thaw, just add to boiling water frozen.
- Cooking the ravioli
Boil the ravioli in a pot of well salted water for 5 minutes fresh or 9 minutes frozen.