Bushra Griffith
Homemade cheese ravioli is a delicious dish that can be made in a variety of ways, with different cheeses, sauces, and methods of preparation. The process of making homemade cheese ravioli typically involves making the dough, creating a filling, assembling the ravioli, and then cooking or storing them. The dough is usually made from flour and eggs, while the filling can be a combination of cheeses such as ricotta, mozzarella, and Parmesan. The ravioli can be cooked by boiling in salted water and served with a variety of sauces, such as tomato, pesto, or cream-based options. They can also be frozen for later consumption.
How to cook homemade cheese ravioli:
| Characteristics | Values |
|---|---|
| Dough ingredients | Fine "00" pasta flour, semolina, all-purpose flour, pasta flour blend, eggs, water |
| Filling ingredients | Ricotta, mozzarella, provolone, Parmesan, pecorino Romano, pecorino Abruzzese, heavy cream, fresh herbs (chives, dill, thyme) |
| Sauce ingredients | Olive oil, garlic, basil pesto, heavy cream, Parmesan cheese, marinara sauce, butter, saffron, sage |
| Tools | Pasta machine, rolling pin, fluted pastry wheel/knife, ravioli stamp/cookie cutter, slotted spoon, skimmer |
| Cooking method | Boil in salted water for 3-8 minutes, depending on thickness and whether frozen |
| Storage | Refrigerate cooked pasta for up to 2 days; freeze uncooked ravioli for up to 2 weeks |
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What You'll Learn
Making the dough
Roll the dough through the machine's widest setting. The dough will likely be in an elongated oval shape at this stage. Fold the dough in thirds, like a pamphlet, and use a rolling pin to seal it. Repeat the process of rolling and folding two to three times, adjusting the machine to the next increment each time. The dough should be thin, as ravioli are folded over and sealed, so thicker dough will result in overly thick ravioli.
If you do not have a pasta machine, you can use a rolling pin to roll the dough into sheets. The dough should be smooth and pliable but not too sticky. If it is too wet, add more flour, and if it is too dry, add a small amount of water. The perfect dough will form a smooth ball after kneading and will spring back when pressed with a finger. Wrap the dough ball and refrigerate for at least 30 minutes.
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Preparing the filling
Firstly, gather your ingredients. A classic combination for cheese ravioli filling is ricotta, mozzarella, and Parmesan cheese. You can use fresh sheep's milk ricotta, which is traditional in Abruzzese cooking, or opt for cow's milk ricotta, which is easier to find and provides a slightly tangier flavour. You will also need an egg and some salt to taste. If you want to add some herbs to your filling, you can use a blend of fresh herbs like chives, dill, and thyme, or dried herbs if fresh ones are not available.
Once you have your ingredients, it's time to start mixing. In a medium bowl, work the ricotta with a fork until it reaches a smooth consistency. This is an important step to ensure your filling is creamy and free of lumps. Then, stir in the remaining cheeses, egg, and salt. Mix everything together until it is thoroughly combined and you have a homogeneous mixture. If you are using herbs, add them to the mixture now and stir to combine.
It is important to taste your filling at this stage to ensure the seasoning is to your liking. Adjust as needed—you can add more salt to enhance the flavours or a squeeze of lemon juice to add some acidity. Remember, the filling should be seasoned well, as it will be enclosed in the pasta and you want the flavours to shine through.
Once your filling is mixed and seasoned to your liking, set it aside while you prepare your pasta dough. The filling will act as the delicious centrepiece of your ravioli, so take care to follow these steps for a tasty and well-balanced mixture.
You can also experiment with different types of cheese for your filling, such as provolone or pecorino Romano, to create your own unique blend.
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Assembling the ravioli
To assemble homemade cheese ravioli, start by lining a baking sheet with parchment and sprinkling it lightly with flour. Divide the dough into two equal pieces (about 190g each). Keep one piece covered in plastic wrap to prevent it from drying out while you work with the other piece.
Roll the dough through a pasta machine on its largest setting. Fold the dough in thirds, like a letter, and roll it through the machine again on its largest setting. Repeat this process of adjusting the setting and rolling the dough through until you reach a thickness of 0.6 mm.
Dust your work surface with flour to prevent sticking. Use a knife to trim the sheet of pasta so that it has clean edges and measures about 4 3/4" wide. Save the trimmed dough pieces to incorporate into the reserved dough later.
Lay a sheet of pasta dough on a lightly floured surface. Use a ravioli stamp or cookie cutter to indent the dough and determine where to place the filling. Scoop or pipe about 1 tablespoon of filling into the centre of each indentation.
Lightly moisten the dough around each lump of filling with a damp pastry brush. Place a second sheet of pasta dough over the filling, and seal the dough around each lump, ensuring there are no air bubbles. Use a floured ravioli stamp or cookie cutter to cut out each ravioli. Transfer the ravioli to a semolina-dusted baking tray to dry.
Repeat the process with the remaining dough and filling, rerolling the pasta scraps and saving any unused dough for later.
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Cooking the ravioli
First, bring a large pot of heavily salted water to a boil. Add a generous amount of salt to the water—about 1 tablespoon for every 3 quarts or 12 cups of water. You'll need enough water in the pot so that the ravioli can cook without overlapping.
Next, carefully add the ravioli to the pot. Depending on the size of your pot, you may need to cook the ravioli in batches to avoid overcrowding. Cover the pot and bring the water back to a boil. Once boiling, uncover the pot and continue cooking the ravioli for 3 to 8 minutes, until they are tender and floating on the surface. Be careful not to overcook the ravioli, as this can cause them to break apart.
When the ravioli are done, use a slotted spoon, skimmer, or spider tool to gently remove them from the water, allowing any excess water to drain off. Serve the ravioli immediately, topped with your choice of sauce, and enjoy!
Storage and Reheating Instructions
If you have any leftover cooked ravioli, you can store it in the refrigerator for up to 2 days. Simply place the ravioli in an airtight container and cover it with sauce to prevent it from drying out.
To reheat frozen ravioli, there is no need to defrost them first. Simply drop them into a pot of boiling salted water and cook for up to 5 minutes or until tender.
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Storing and reheating
Storing your homemade cheese ravioli:
To store your leftover homemade cheese ravioli, put it in an airtight container in the refrigerator. It will last up to three days. If you want to freeze your ravioli, flash-freeze it on a baking sheet for a few hours or overnight. Then, transfer the frozen ravioli to a zip-top bag or another freezer-safe container. It will keep in the freezer for up to six months.
Reheating your homemade cheese ravioli:
There are several ways to reheat your homemade cheese ravioli. If your ravioli is plain (without sauce), the boiling water method is recommended. Fill a pot with enough water to submerge your ravioli. Bring the water to a gentle boil on medium heat. Dip your ravioli into the hot water for 30 seconds using a slotted spoon. Then, slowly tip the ravioli onto a paper towel and pat them dry before combining them with a sauce.
If your ravioli is already sauced, reheating it in the oven is a good option. Preheat your oven to 350°F (180°C). Place your ravioli in an oven-safe baking dish, cover it with foil, and bake for 15 to 20 minutes. If you want to add some extra cheese, remove the foil for the last five minutes of baking. You can also reheat sauced ravioli in the microwave, but be cautious as the sauce may split. Use 50% power and heat in 15-second intervals, stirring in between to prevent clumping.
If you have toasted or fried ravioli, set your oven to 375°F (190°C). Spread your ravioli out on a baking sheet and heat for 10-15 minutes, flipping halfway through. You can also use an air fryer set to 350°F (180°C) for 3-5 minutes, but keep a close eye on it to prevent burning.
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Frequently asked questions
The dough is made from fine "00" pasta flour and a little semolina. You can also use all-purpose flour or a pasta flour blend.
Fresh sheep's milk ricotta is a common ingredient in Abruzzese cooking, but you can also use cow's milk ricotta, which is easier to find. You can also add mozzarella, provolone, and Parmesan.
First, roll out the dough into sheets. Then, drop cheese filling onto the dough about an inch apart. Cover with the top sheet of pasta and make a seal around each portion of filling. Cut out individual ravioli and seal the edges.
Bring a large pot of salted water to a boil. Add the ravioli and cook until they float to the top, about 4-8 minutes. Drain the ravioli and serve immediately with your sauce of choice.
Homemade cheese ravioli is best enjoyed on the same day it is made. If you want to store it, cooked pasta can be refrigerated with sauce for up to 2 days. You can also freeze uncooked ravioli for up to 2 weeks or freeze the dough and filling separately for 2-3 months.
