Description
A straightforward recipe for making fresh pasta dough and filling it to create classic ravioli.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup ricotta cheese (drained)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1 egg yolk (for sealing)
Instructions
- Combine flour and salt on a clean surface. Make a well in the center.
- Add eggs and olive oil to the well. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Mix ricotta, Parmesan, parsley, pepper, and egg yolk in a bowl for the filling.
- Divide the dough into four pieces. Working with one piece at a time, flatten it and run it through a pasta machine, gradually reducing the thickness until it is thin enough to see your hand through.
- Lay one sheet of pasta flat. Place small spoonfuls of filling about 1.5 inches apart on the sheet.
- Brush the dough around the filling mounds lightly with water or a beaten egg white.
- Place a second pasta sheet over the first. Press firmly around each mound of filling to seal, removing any trapped air.
- Use a fluted pastry wheel or knife to cut the ravioli into individual squares or circles.
- Cook the ravioli in salted boiling water for 3 to 5 minutes, or until they float and the pasta is tender.
Notes
- If the dough feels too dry, add water one teaspoon at a time. If it is too sticky, add a little flour.
- Make sure to press out all air pockets when sealing the ravioli to prevent them from bursting during cooking.
- You can substitute spinach or ground meat for the ricotta filling if desired.
- Prep Time: 45 min
- Cook Time: 10 min
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
- Cholesterol: 150
Keywords: Italian Ravioli, homemade pasta, ricotta filling, fresh ravioli, Italian recipe