Ravioli with Ricotta Filling
Submitted by aprilforbes
Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.
YIELD
36 servingsPREP
30 minCOOK
15 minREADY
45 minThis is the ravioli your grandmother would recognize. A basic egg pasta dough gets rolled thin and folded around spoonfuls of ricotta bound with egg, Parmesan, and parsley. No fancy equipment needed; a fork seals the edges and a pastry cutter slices them apart.
The dough is stiffer than fresh tagliatelle would be, on purpose. That extra gluten development holds the filling under the long boil without tearing. Knead it until the surface turns smooth and slightly tacky, then rest if you have time so the gluten relaxes and the dough rolls out without springing back.
For the filling, drain the ricotta in a sieve first if it looks watery. Soggy ricotta leaks through the seams and weighs the dough down.
Top finished ravioli with a simple tomato sauce and more grated Parmesan or Romano. The pasta itself is rich enough that heavy cream sauces overdo it.
Pro Tips
- Work with one strip at a time and keep the rest covered; drying dough cracks as you fold it.
- Wet your finger and trace around each mound of filling before folding, the moisture helps the seal.
- Press out air pockets gently before sealing or the ravioli burst during boiling.
- Boil in batches; crowding the pot drops the water temperature and the ravioli stick.
Variations
- Add a grating of fresh lemon zest to the filling for a brighter, more modern lift.
- Swap half the ricotta for soft goat cheese for a tangier bite.
- Fold finely chopped spinach into the filling for a classic spinach-ricotta combo.
Ingredients
Directions
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 cup sifted flour and salt.
Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough.
Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.)
RICOTTA FILLING Combine in a large bowl all filling ingredients.
ASSEMBLY Divide dough into fourths. Lightly roll each portion ⅛ inch thick and cut lengthwise into 5 inch wide strips.
Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1½ inches from the narrow end and in the center of the strip.
Continue along the strip, placing the filling at about 1½ inch intervals. Fold the strip in half lengthwise, covering the mounds of filling.
To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 1½ inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal.
COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time).
Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce.
Sprinkle with: grated Romano or Parmesan cheese Serve immediately.
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