From Scratch Ravioli
Fresh pasta dough wrapped around a creamy ricotta filling delivers tender, pillowy pockets that melt in your mouth. This from scratch ravioli recipe transforms a simple meal into something truly special.
Equipment
- Pasta machine or rolling pin - A pasta machine makes rolling easier, but a rolling pin works with patience
- Ravioli cutter or sharp knife - For cutting individual ravioli
- Large mixing bowls
- Fork - For sealing edges
- Clean work surface or large cutting board
- Pastry brush - For applying egg wash
- Baking sheets - For holding finished ravioli
- Fine-mesh strainer - For draining ricotta
- Large pot - For boiling ravioli
- Ravioli stamp and cutter set - Optional but saves time and ensures tight edges
- Cheesecloth or paper towels - For draining ricotta
- Plastic wrap - For resting dough
- Slotted spoon or spider strainer - For removing cooked ravioli
Ingredients
- 2 cups 00 flour - 250g, plus extra for dusting
- 3 large eggs
- 1 teaspoon olive oil
- 1 pinch salt
For the Ricotta Filling
- 15 oz whole milk ricotta cheese - 425g, drained
- 0.5 cup freshly grated Parmesan cheese - 50g
- 1 large egg yolk
- 0.25 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil - finely chopped, optional
For Assembly
- 1 egg - beaten (for egg wash)
- semolina flour - for dusting
Instructions
- Mound the flour on a clean surface and create a wide well in the center. Crack eggs into the well and add olive oil and salt. Beat eggs gently with a fork, gradually incorporating flour from the inner walls.
- Knead the dough for 8-10 minutes until smooth and elastic. Form into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.
- Line a fine-mesh strainer with cheesecloth. Place ricotta in the strainer over a bowl and refrigerate for at least 2 hours to drain excess liquid.
- Transfer drained ricotta to a bowl. Add Parmesan, egg yolk, nutmeg, salt, pepper, and optional basil. Mix thoroughly, then cover and refrigerate until ready to use.
- Cut rested dough into 4 equal pieces. Roll each piece through a pasta machine, starting at the widest setting and gradually decreasing until you reach setting 6 or 7, until you can see your hand through the dough.
- Lay one pasta sheet on a floured surface. Place small mounds (about 1 teaspoon) of filling 2 inches apart, leaving a 1-inch border. Brush beaten egg wash between mounds and around edges.
- Carefully drape a second pasta sheet over the filling. Press gently around each mound to remove air pockets. Use your fingers to seal the sheets together firmly.
- Use a ravioli cutter or sharp knife to cut between the mounds. Press the tines of a fork around all edges to reinforce the seal. Place finished ravioli on a semolina-dusted baking sheet.
- Bring a large pot of salted water to a rolling boil. Gently lower ravioli into the water a few at a time, avoiding overcrowding. Cook for 3-4 minutes after they float to the surface.
Notes
- Drain ricotta thoroughly: Excess moisture makes filling leak and pasta soggy. Refrigerate in a strainer for at least 2 hours or overnight.
- Roll pasta thin: Thick dough becomes chewy and overwhelms the filling. You should be able to see your hand through the rolled sheet.
- Remove all air: Trapped air causes ravioli to burst while cooking. Press firmly from the filling outward toward the edges.
- Seal edges completely: Press with a fork and check for gaps before cutting. Use egg wash generously as glue.
- Don't overfill: About 1 teaspoon per ravioli is plenty. Too much filling makes sealing difficult and causes bursting.
- Work quickly: Pasta dries out rapidly; keep unused portions covered with a damp towel or plastic wrap.
- Make-ahead friendly: Freeze uncooked ravioli on a baking sheet until solid, then transfer to freezer bags for up to 3 months.
- Variations: Try spinach-ricotta (add 1 cup cooked, squeezed-dry spinach), butternut squash, mushroom, or four-cheese fillings.
- Serving suggestions: Toss with brown butter and sage, serve in light tomato sauce, or drizzle with Alfredo sauce.
- Storage: Refrigerate uncooked ravioli for up to 2 days. Cooked ravioli keeps in an airtight container for up to 3 days.