Andy Montoya
Making cheese ravioli from scratch can be a daunting task, but it is achievable and rewarding. The key to getting good flavour is in the ingredients used for the dough, filling, and sauce. For the dough, it is important to use all-purpose flour, salt, eggs, water, and olive oil. The filling should be a combination of cheeses such as ricotta, mascarpone, Parmesan, mozzarella, and provolone. To enhance the flavour of the filling, it is recommended to drain the ricotta cheese overnight to remove excess water and create a thicker consistency. The sauce can be a simple cream sauce made with heavy cream, cream cheese, Parmesan cheese, and fresh or canned diced tomatoes. To elevate the flavour of the sauce, consider adding fresh garlic, nutmeg, or a hint of lemon juice.
Characteristics of good flavor in cheese ravioli
| Characteristics | Values |
|---|---|
| Cheese filling | Ricotta, mascarpone, Parmesan, Romano, mozzarella, gorgonzola, provolone, pecorino, cream cheese |
| Spices | Nutmeg, black pepper |
| Herbs | Basil, parsley, thyme |
| Other ingredients | Eggs, flour, olive oil, salt, garlic |
| Sauce | Cream sauce, marinara sauce, pomodoro sauce, broth |
| Toppings | Bacon bits, spinach, mushrooms, za'atar |
| Cooking method | Boiling, Baking |
| Storage | Refrigeration, Freezing |
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What You'll Learn
Choose the right cheeses
The cheeses you choose for your ravioli will depend on the flavour profile you want to achieve. A blend of three or four cheeses is typical, with ricotta often being used as a creamy base. This is because ricotta has a fluffy texture and a mild flavour that blends well with other cheeses.
Other cheeses that are commonly used in ravioli include Parmesan, provolone, mozzarella, Romano, mascarpone, gorgonzola, and cream cheese. Parmesan, for example, adds a nutty, salty, cheesy flavour, while Romano has a similar sharp, salty taste. Mozzarella, on the other hand, is milder and adds a creamy texture. Provolone and mascarpone are also mild and creamy, with mascarpone adding sweetness to the filling. Gorgonzola, meanwhile, has a stronger, tangier flavour that can add depth to your ravioli.
When choosing your cheeses, consider the balance of flavours and textures you want to achieve. You can experiment with different combinations to find your preferred blend. For example, you could substitute asiago for provolone or pecorino for Parmesan to create a slightly different flavour profile. Additionally, consider the quality of the cheese. Using fresh, high-quality cheeses will enhance the flavour of your ravioli.
Remember to drain your ricotta before using it, as this will prevent your filling from becoming watery and grainy. Also, grate your cheese from a block instead of using pre-shredded cheese, as this will melt better and improve the taste of your ravioli.
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Prepare the filling
To prepare the filling for your cheese ravioli, you will need a combination of cheeses, as well as some additional ingredients to enhance the flavour and texture.
Firstly, you will need to drain your ricotta cheese. This is a crucial step, as skipping it will result in a watery, grainy filling that will seep out of the ravioli. Use store-bought ricotta and drain it overnight, or make your own ricotta, which should be thick enough without draining.
Next, you can begin to combine your ingredients. In a bowl, mix together the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese, and an egg. Season this mixture generously with salt and pepper, and taste as you go to ensure it is highly seasoned. You can also add a few grates of nutmeg to the mixture for a subtle sweetness and depth of flavour.
Once your mixture is well combined, cover it and chill it until you are ready to assemble your ravioli. This step can be done 1-2 days in advance, so you can prepare your filling ahead of time.
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Make the dough
Making the dough for cheese ravioli is a simple process, but it requires patience and a light touch. Here is a step-by-step guide to achieving the perfect dough for your cheese ravioli:
First, gather your ingredients: all-purpose flour, salt, eggs, water, and olive oil. You will also need a smooth, clean work surface, such as a kitchen table or counter. Place a mound of flour on the work surface and create a well in the center. The well should be wider than it is tall, with enough flour at the edges to support the wet ingredients when mixing.
Next, add your wet ingredients to the well: olive oil, salt, and eggs. Using a fork, start beating the egg mixture slowly, gradually incorporating the flour from the inside. Be careful not to break the well. Continue mixing until the egg mixture thickens and turns a pale yellow color. At this point, you can break the well and begin mixing in all of the flour until a dough begins to form.
Once you have a rough dough, it's time to knead it. You can do this by hand or use a food processor. If kneading by hand, use a bench scraper or floured hands to scoop and fold the dough onto itself until it forms a smooth ball. Knead the dough until it is smooth and elastic, springing back when poked. This should take about 10 to 15 minutes by hand or 1 to 2 minutes with a food processor.
After kneading, let the dough rest for 30 minutes to an hour. This allows the gluten to relax, making the dough easier to roll out. Cover the dough and set it aside while you prepare the ravioli filling. If you are preparing the filling in advance, you can wrap the dough tightly and refrigerate it for at least 30 minutes.
Finally, check the consistency of your dough. It should be smooth and pliable, but not too sticky. If it's too wet, incorporate a small amount of additional flour. If it's too dry, add a few drops of water. The perfect dough will form a smooth ball after kneading and will spring back when pressed with a finger.
Now that your dough is ready, you can begin rolling it out and assembling your cheese ravioli! Remember to take your time and enjoy the therapeutic process of crafting homemade pasta.
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Assemble the ravioli
To assemble the ravioli, you'll need to roll out the dough into sheets. Make sure your work surface is large, clutter-free, and smooth. The kitchen table is ideal for this. You can use a pasta roller or a rolling pin to roll out the dough. Aim for a thickness of about 1/32 of an inch.
Once the dough is rolled out, it's time to add the filling. Drop the cheese filling onto the dough about an inch apart. You can use a variety of cheeses for the filling, such as ricotta, mascarpone, Parmesan, mozzarella, provolone, or Romano. Make sure the ricotta is drained beforehand to avoid a watery filling. You can also add an egg, chopped basil leaves, parsley, salt, and pepper to taste.
After adding the filling, cover it with another sheet of pasta. Seal the edges of the pasta sheets together around each portion of filling. Then, cut out the individual ravioli. You can use a simple ravioli cutter or a fluted pastry wheel to create decorative edges.
If you're not planning to cook the ravioli immediately, you can freeze them for later. Place them on a baking sheet in a single layer to prevent sticking and freeze until solid. Then, transfer the frozen ravioli to an airtight container or a zip-top bag. They can be stored in the freezer for up to six months.
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Serve with a sauce
When it comes to sauces, you have a variety of options to serve with your cheese ravioli.
A simple marinara sauce is a classic choice that pairs well with cheese ravioli. You can also top it with olive oil and garlic for a more sophisticated flavour. If you want to add more cheese, grated Parmesan or mozzarella are popular options. For something different, try shaving some pecorino over your ravioli for a salty, umami flavour.
If you're looking for a creamier option, a rich and creamy sauce made with heavy cream, cream cheese, and Parmesan cheese is a perfect choice. You can also add vegetables like broccoli, asparagus, spinach, or cherry tomatoes to this sauce for a lighter meal. If you're a meat eater, adding sausage, chicken, or ground beef to the sauce can make it more filling and savoury.
For a quick and easy option, simply melt some butter in a skillet, add minced garlic, and stir in softened cream cheese and drained diced tomatoes. You can also add some reserved tomato juice to thin out the sauce. Finally, add the cooked ravioli and gently stir until combined.
Another simple option is to cook your ravioli in broth and add some lemon juice and Parmesan cheese for a tasty brothy ravioli soup. If you want to get creative, try sprinkling some za'atar on your ravioli for an herbaceous Middle Eastern twist.
No matter which sauce you choose, don't forget to add a drizzle of good quality extra virgin olive oil to your cooked ravioli for an extra flavour boost.
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Frequently asked questions
You will need flour, salt, eggs, water, olive oil, ricotta, Parmesan, mozzarella and provolone cheeses, dried parsley, and nutmeg.
First, make the dough by mixing flour, salt, eggs, water, and olive oil. Then, prepare the filling by mixing ricotta, Parmesan, mozzarella, provolone, dried parsley, egg, salt, and pepper. Next, roll out the dough into sheets, add the filling, and seal the ravioli. Finally, boil the ravioli in salted water and serve with your choice of sauce.
Cheese ravioli pairs well with a variety of sauces, including marinara, tomato, alfredo, pesto, and cream sauces. You can also add vegetables, meat, or extra cheese to your sauce to enhance the flavor.
