Patrick Oconnell
Cheese ravioli is a delicious and versatile dish that can be made in a variety of ways, from boiling to baking to air frying. Whether you're starting with premade frozen ravioli or making your own from scratch, there are a few key tips to keep in mind to ensure your cheese ravioli turns out perfectly. Firstly, when cooking ravioli, it's important to use a large pot of lightly simmering, salted water. Bring the water to a rolling boil and add a little olive oil to prevent the ravioli from sticking together. If you're making your own ravioli, be generous with the filling, but don't overfill, as this can cause the ravioli to burst during cooking. Seal the ravioli well, ensuring there are no air pockets, and cook in batches to avoid overcrowding the pot. Depending on the variety of ravioli, cooking time can range from 4 to 6 minutes, or until the ravioli floats to the top of the pot. For al dente ravioli, remove it from the boiling water immediately.
How to cook cheese ravioli
| Characteristics | Values |
|---|---|
| Type of ravioli | Frozen, homemade, premade, fresh |
| Cooking method | Boiled, baked, air-fried, microwaved |
| Cooking time | 4-6 minutes, 12 minutes (baked), 20 minutes (baked) |
| Sauce | Tomato, marinara, pesto, alfredo, spaghetti, cream |
| Filling | Cheese, spinach, ricotta, mozzarella, Parmesan, sausage, vegetables |
| Toppings | Cheese, fresh parsley, basil |
| Tools | Large pot, slotted spoon, baking sheet, plastic wrap, microwave-safe bowl |
| Ingredients | Salt, olive oil, eggs, flour, garlic, heavy cream, breadcrumbs, herbs |
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What You'll Learn
Making the dough
Start by mounding flour on a clean work surface and creating a well in the centre. You can use a pasta roller to flatten the dough into a thick disc, dusting it with semolina flour if it becomes sticky. Feed the disc through a pasta roller set to the thickest setting. Repeat this process once or twice, or until the dough is smooth.
Next, you will need to create a thick paste by mixing eggs, olive oil, and salt in the well you created in the flour. Using a fork or your fingers, gradually mix this paste into the flour, working from the centre outwards. Be sure to use your other hand to keep the flour mound steady.
Once the dough has come together, form it into a ball and tightly wrap it. Refrigerate the dough for at least 30 minutes to let it rest. After this, you can roll out the dough into sheets, ready for filling and shaping into individual ravioli.
It is important to note that making ravioli dough can be a messy process, so don't be afraid to get your hands dirty! Additionally, the dough recipe can be adjusted to your preference; for example, one recipe suggests adding an extra egg to the dough to improve its texture.
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Preparing the filling
Once you have decided on your filling ingredients, mix them together in a bowl. Be sure to mix thoroughly so that all the ingredients are evenly distributed. If you are making a large batch of ravioli, you may want to use a food processor or blender to ensure the filling is well combined.
When the filling is ready, it's time to start assembling your ravioli. Roll out your pasta dough into thin sheets. Use a cookie scoop or a teaspoon to portion out the filling onto the dough, placing each scoop about an inch apart. It is important not to overfill the ravioli, as this can cause them to burst during cooking.
After adding the filling, use a pastry brush to moisten the edges of the pasta dough with water. This will help to seal the ravioli and prevent them from falling apart during cooking. Then, place the second half of the dough sheet on top and press around each portion of filling to remove any air pockets and create a tight seal.
Finally, use a sharp knife or a pasta cutter to cut between the mounds of filling to create individual ravioli. Transfer the ravioli to a baking sheet dusted with flour and repeat the filling process with the remaining dough. If you are not planning to cook the ravioli immediately, they can be refrigerated for up to 4 hours or frozen for future use.
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Making the sauce
There are many different sauces that can be used for cheese ravioli, from a simple pasta sauce to a basil pesto or a rich, creamy sauce. If you're short on time, there are plenty of delicious pre-made sauces available at the grocery store. However, if you'd like to make your own, here are a few options:
Tomato or marinara sauce
A classic tomato or marinara sauce is a simple yet elegant choice that highlights the cheese without overpowering it. It's a great option if you're looking for something light and fresh. To make your own, you can cook garlic and basil pesto in olive oil, stir in heavy cream, bring to a boil, then reduce to a simmer and whisk in grated Parmesan cheese. You can also find premade jars of marinara sauce at most grocery stores.
Creamy sauce
For a richer, creamier sauce, you can make a Fettuccine Alfredo sauce or a brown butter sage sauce. These sauces will add a decadent touch to your ravioli and are perfect for special occasions or when you're craving something indulgent.
Pesto sauce
If you're looking for something fresh and herbaceous, a basil pesto sauce is a great option. You can make your own by blending fresh basil, olive oil, garlic, pine nuts, and Parmesan cheese. Alternatively, you can find pre-made pesto sauces at most grocery stores.
Baked ravioli sauce
If you're making a baked ravioli dish, you can simply mix your favourite pasta sauce with some basil and cook it on medium heat until heated through, about 4-6 minutes. Top with cheese and bake until bubbly.
Ravioli casserole sauce
For a ravioli casserole, layer your favourite sauce (such as marinara or Alfredo) at the bottom of a casserole dish. Add a layer of frozen ravioli, then top with more sauce and grated Parmesan and mozzarella cheese. Repeat the layers, then bake in the oven until bubbly and golden.
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Assembling the ravioli
To assemble the ravioli, start by rolling out the dough into sheets. Be sure to dust the dough with semolina flour if it feels sticky. Use a pasta roller to flatten the dough into a thick disk, and fold it into thirds, like a letter. Then, feed the folded dough through the pasta roller again, this time with the folded side going in first. Repeat this process until the dough is smooth and has a chewier texture.
Next, you can begin to fill and seal the ravioli. Transfer the filling into a large resealable plastic bag and cut off one of the corners. Pipe the filling onto the dough, leaving about an inch of space between each portion. Cover the filled dough with another sheet of pasta. Use your fingers to press out any air bubbles and seal the dough around each portion of filling. Be sure to seal the edges tightly to prevent the ravioli from bursting during cooking.
Using a sharp knife or pizza wheel, cut between the mounds of filling to form individual ravioli. The size of each raviolo can vary, but aim for squares of about 2 to 2 1/2 inches. Transfer the ravioli to a baking sheet lightly dusted with flour. Repeat the rolling, filling, and shaping process with the remaining dough portions.
If you don't plan on cooking the ravioli right away, you can refrigerate them uncovered for up to 4 hours or freeze them for later use. To freeze, place the ravioli in a single layer on a cookie sheet and freeze them uncovered. Once frozen, transfer the ravioli to a freezer-safe bag and store them for up to 2 months.
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Cooking and serving the ravioli
First, prepare your ravioli filling. A simple yet effective filling can be made with ricotta, parmesan, and mozzarella. However, you can experiment with different cheeses, such as pecorino romano, or even add spinach to the cheese filling. You can use a food processor to get a smooth texture that is easy to pipe onto the pasta sheets. Be generous with your filling, but don't overfill—too much filling can cause the ravioli to burst during cooking. A teaspoon or small cookie scoop can help you get a consistent amount.
Next, assemble the ravioli. Roll out the pasta dough into sheets and drop the cheese filling about an inch apart. Cover with another sheet of pasta and seal around each portion of filling. You can use a pasta cutter or sharp knife to cut out the individual ravioli. Remember to remove any air pockets by pressing firmly, as these can cause the ravioli to burst. If you don't plan to cook the ravioli right away, you can refrigerate the uncooked ravioli for up to 4 hours or freeze them for later use.
When you are ready to cook the ravioli, bring a large pot of salted water to a rolling boil. Add a little extra virgin olive oil to the water to prevent the ravioli from sticking together. Then, carefully add the ravioli to the pot. Cook the ravioli for about 4-6 minutes, or until they float to the top of the pot. For al dente ravioli, remove them immediately once they float to the top. Use a slotted spoon to transfer the cooked ravioli directly into your chosen sauce.
For a simple yet elegant sauce, a tomato or marinara sauce works well with cheese ravioli. If you prefer a creamier sauce, you can try a rich Fettuccine Alfredo or a basil pesto sauce. You can also add vegetables like spinach, peppers, or onions to your sauce for extra flavour.
Finally, it's time to serve the ravioli. Divide the ravioli between warmed serving bowls and drizzle with your chosen sauce. You can also top with cheese and fresh herbs such as parsley or basil. Enjoy your delicious, cheesy ravioli!
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Frequently asked questions
If you're cooking frozen ravioli, it should take 4-6 minutes to boil. If you're making it from scratch, it will take a little longer at 4-5 minutes.
The easiest way is to boil it. Simply bring a large pot of salted water to the boil, add your ravioli, and cook until it floats to the top.
First, make and knead the dough, then form it into a ball and refrigerate. Next, mix together your filling ingredients and set aside. Then, roll out the dough into sheets, add the filling, cover with another sheet of pasta, and seal. Finally, boil your ravioli in salted water until it floats to the top.
A simple tomato or marinara sauce works well, but if you're looking for something creamier, you could try a basil pesto or Alfredo sauce.
Yes, you can. Simply layer your favourite sauce and cheese in a casserole dish, add the ravioli, and repeat the layers. Bake in the oven for about an hour.
