It’s a wonderful feeling when you feed your family food that brings a smile to their face and complete satisfaction to their taste buds and bellies. Homemade ravioli is one of those dishes in our house. This is a great dish to serve all year round. I’m excited to share with you this ravioli recipe.
I love to pair these little guys with my bolognese sauce, but they can be served with a variety of red or cream sauces. They are also delicious served with melted butter or an olive oil drizzle, a dash of salt and pepper and some grated Parmesan and fresh basil. As for the filling, again, so many yummy options to choose from. In this recipe I’ll walk you through my classic cheese filling.
To make this recipe you’ll begin by using my Basic Pasta Dough recipe. Follow this recipe up until you create your pasta sheets. In the preparation below I’ll pick up at the point in which you have your sheets of pasta created.
Here we go!
Prep/Cook Time: ~2-2 1/2 hours
Quantity: ~55 raviolis
Author: Mindi Cunningham | sweet basil & lemon
Ricotta Cheese Ingredients:
2 cups whole milk ricotta
1 cup finely grated Parmesan cheese
1/4 cup finely chopped Italian parsley
1 tsp salt
1 tsp garlic salt
1/2 tsp black pepper
Combine and mix all ingredients together into a small bowl. Let ricotta cheese filling hang out in the fridge while you create your pasta dough and individual pasta sheets.
Once you have your first pasta sheets created, retrieve the cheese filling from the fridge and we’ll start creating these little pockets of goodness. You’ll need your pasta cutter for this recipe, and I’ll walk you through the easiest way to make homemade ravioli without too much fuss.
Lay a single sheet of pasta that’s been lightly dusted with semolina onto your clean work surface. Using a small tea spoon, line the center of the pasta sheet, by scooping a small amount of filling onto the sheet and repeat. Spacing should be roughly an inch between individual dollops of filling.
Once the filling has been portioned out lining the center of the sheet, fold the sheet over from top to bottom aligning the top and bottom edge seams. Then, lightly press into the dough along the bottom edge seam with finger tips which will help bind the two sheets together.
Next, take your index fingers and gently press down on either side of each dollop of filling creating a strip of individual pillows of cheese.
Using the hand pasta roller, you’re now ready to cut the individual raviolis. Simply place the roller at the top of the sheet, to the left side of a cheese filled pillow, apply some light pressure and run the roller down, around, and up to the right side of the top of the pillow to create each individual ravioli. Imagine tracing a shape of a half moon or circle as you cut each ravioli with the hand roller. After you’ve created a set of raviolis, place them onto a lined baking sheet or wooden cutting board. Be sure to sprinkle semolina flour on the surface before storing raviolis and sprinkle more semolina on top of the pasta as it dries for about ~30 minutes.
Once raviolis have had a chance to hang out and dry for the allotted time, gently release them into your pot of rolling boiling water. Don’t forget to add a Tbsp of salt to the water before adding pasta.
Check raviolis at a few intervals according to the Basic Pasta Recipe. It will likely take 8-10 mins for ravioli to taste done. Take a slotted spoon to gently remove raviolis and prepare with your favorite topping. Bon apètit!