Frederic Melton
Homemade ravioli is a fun and rewarding experience, and a great way to impress your guests. The cheese ravioli is a popular choice, with its delicate pasta dough and creamy cheese filling. The filling typically includes ricotta, parmesan, mozzarella, and provolone cheeses, although you can substitute cheeses as desired. The key is to have a creamy base, such as ricotta, to bind the filling together. The ravioli is then cooked in salted water and served with a sauce of your choice, such as a traditional tomato or marinara sauce.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-4 |
| Types of cheese | Ricotta, Parmesan, Mozzarella, Provolone, Asiago, Pecorino, Grana Padano, Romano, Mascarpone |
| Other ingredients | Flour, salt, eggs, water, olive oil, parsley, basil, lemon zest, nutmeg, pepper, garlic, pesto, heavy cream, red pepper flakes, marinara sauce |
| Dough preparation | Knead dough until smooth and elastic, wrap and let stand at room temperature for 30 minutes to 2 hours, then roll out into sheets |
| Filling preparation | Mix cheeses with other ingredients, season to taste, chill until ready to use |
| Assembly | Pipe filling onto dough, cover with another layer of dough, seal edges, cut out individual ravioli |
| Cooking | Boil in salted water until ravioli rise to the top, drain well |
| Serving | Divide into bowls, top with sauce and garnishes (Parmesan cheese, red pepper flakes, basil) |
| Storage | Refrigerate leftovers in an airtight container for up to 3 days, freeze in a single layer on a baking sheet, then transfer to a freezer bag |
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What You'll Learn
Ricotta, Parmesan, Mozzarella, and Provolone
Ricotta is a popular choice of cheese for ravioli filling, with some recipes calling for the addition of Parmesan, nutmeg, lemon juice, and egg. Draining the ricotta keeps the filling firm but creamy, and adding lemon juice provides acidity to balance the undercurrent of nutmeg.
Mozzarella is another cheese that is used in ravioli, often paired with basil and Parmigiano-Reggiano, served with a butter sage sauce.
Provolone is also used as a ravioli filling, sometimes with other cheeses like mozzarella, ricotta, and Parmesan. It can also be used as a keto-friendly pasta substitute, with fillings like Italian sausage, pepperoni, and meatballs.
Parmesan is often used in ravioli fillings, but it can also be the star of the sauce. A creamy Parmesan sauce can be made with white wine and red pepper flakes, served with fried sage and toasted walnuts.
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Ricotta, Mascarpone, Parmesan, and Egg
Homemade ravioli is easier to make than you may think, and it's a great place to start if you're intimidated by making pasta by hand. A simple, classic ravioli recipe involves making the dough, preparing the filling, rolling the dough into sheets, and assembling the ravioli.
Making the dough
To make the dough, you'll need flour, salt, eggs, water, and olive oil. Combine the dry ingredients in a deep bowl, making a well in the centre. Crack the eggs into the well and whisk them, slowly incorporating the flour mixture until a dough forms. On a floured surface, knead the dough for about 5-10 minutes until it's shiny and elastic. Wrap the dough and let it rest for at least 30 minutes or up to 2 hours.
Preparing the filling
For a delicious ravioli filling, you can combine ricotta, mascarpone, and Parmesan cheese. Season with salt, pepper, and fresh cracked pepper to taste. If desired, zest one lemon and add it to the cheese mixture for a subtle brightness. You can also include an egg in the filling, as well as chopped basil leaves. This mixture should be creamy and well-combined.
Rolling the dough and assembling
Once the dough has rested, roll it out thinly and evenly. Be generous with your filling, but don't overfill, as this can cause the ravioli to burst during cooking. After adding the filling, moisten the edges of the dough with water before sealing. Press firmly to ensure there are no air pockets. Cut out individual ravioli and seal the edges.
Cooking and serving
To cook your ravioli, bring a large pot of salted water to a gentle boil. Add the ravioli and cook for about 2-3 minutes, or until al dente. Drain the ravioli and serve immediately with your favourite pasta sauce, olive oil, or a brown butter sauce with herbs. You can also garnish with more Parmesan cheese, red pepper flakes, and basil. Enjoy!
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Ricotta, Mozzarella, Parmigiano Reggiano, and Pecorino Romano
Homemade ravioli is a rewarding endeavour, resulting in tender pasta pockets filled with a creamy cheese mixture. While making pasta from scratch may seem daunting, it is an achievable and fun experience. The process is made easier with a pasta machine, but it is not necessary.
A simple cheese ravioli can be made with a combination of four cheeses: ricotta, mozzarella, Parmigiano Reggiano, and Pecorino Romano. Ricotta is a soft, creamy cheese that forms the base of the filling. It can be made firmer with the addition of mozzarella, which adds a mild, milky, melty quality. Parmigiano Reggiano, or Parmesan, adds a nutty flavour to the filling. Pecorino Romano, or simply Romano, is a salty cheese that can be substituted with more Parmesan if unavailable.
When making the filling, it is important to ensure that the ricotta is as dry as possible, as excess liquid can affect the texture of the filling. The cheeses are combined with an egg, fresh parsley, salt, and pepper, and stirred until well combined. This filling is then dropped onto rolled-out sheets of pasta dough, covered with another sheet, and cut into individual ravioli.
The ravioli is then cooked in a large pot of lightly simmering, salted water. It is important not to boil the water too vigorously, as this can cause the ravioli to break apart. Once cooked, the ravioli can be served with a simple cream sauce, a traditional marinara sauce, or a butter sage sauce.
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Ricotta and Lemon Zest
Ricotta is a popular cheese to use as a filling for ravioli. It is known for its creamy texture and mild flavour. If you're looking to make a lemon ricotta ravioli, here's a recipe you can try.
Ingredients
- 300g ricotta cheese
- Grated Parmigiano Reggiano or Parmesan cheese
- Lemon zest
- Salt
- Pepper
- Fresh basil leaves
- Fresh sage leaves
- Butter
- Flour
- Eggs
Method
- In a large mixing bowl, combine the ricotta, lemon zest, Parmigiano Reggiano or Parmesan, salt, pepper, and shredded basil leaves. Mix until fully incorporated.
- Cover the mixture and refrigerate for an hour to let the flavours meld and to make it easier to fill the ravioli.
- Prepare the pasta dough by mixing flour, salt, eggs, and water until a soft dough forms. You can also add egg yolks for a richer dough.
- Roll out the dough into thin sheets using a pasta machine or by hand. The dough should be thin, about 1/16-1/8 inch (1.5-3 millimeters) thick.
- Remove the filling from the refrigerator and fill a pastry bag. Pipe the filling onto the dough, leaving space between each mound of filling.
- Lightly moisten the edges of the dough with water to help seal the ravioli.
- Top with another sheet of pasta and use a rolling pin or pasta cutter to seal and cut out the ravioli.
- Bring a large pot of salted water to a gentle simmer. Carefully add the ravioli in batches, being careful not to overcrowd the pot.
- Cook the ravioli until they float to the top. Use a slotted spoon to gently remove them from the water and repeat with the remaining ravioli.
- For the sauce, melt butter in a pan over medium heat and add the sage leaves. Swirl the pan occasionally until the butter develops a nutty aroma and golden brown flecks.
- Toss the cooked ravioli in the butter sauce and serve immediately.
This lemon ricotta ravioli is a refreshing and bright-tasting dish. The light and creamy filling is complemented by the aromatic basil and salty cheese, resulting in a delicious and elegant meal.
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Ricotta and Nutmeg
Ricotta is a popular cheese to use as a base in ravioli, often paired with other cheeses like Parmesan, mozzarella, and provolone. It has a soft, creamy texture and a mild flavour, making it a versatile choice for ravioli fillings. To enhance the flavour and texture of ricotta ravioli, nutmeg is often added.
Nutmeg is a spice that adds a subtle sweetness, warmth, and depth of flavour to the ravioli filling. It enhances the creaminess of the ricotta and adds a subtle, nutty aroma. The combination of ricotta and nutmeg creates a delicate and airy filling with a hint of warmth. This pairing is especially popular in spinach ravioli, where the nutmeg complements the spinach's earthy flavour.
When making ricotta and nutmeg ravioli, it is essential to use high-quality ricotta that is free from gums or stabilizers. Draining the ricotta before use can help achieve a firmer, yet creamy texture. The addition of lemon juice can also provide acidity to balance the sweetness of the nutmeg.
To prepare the filling, the ricotta is typically mixed with grated nutmeg, salt, and pepper to taste. This mixture is then combined with other ingredients, such as Parmesan cheese, eggs, and fresh herbs, depending on the recipe. The filling should be dense and not too liquid, as a watery filling can make the ravioli dough difficult to handle.
The process of assembling the ravioli involves rolling out the dough thinly and placing generous amounts of filling onto the dough, leaving space between each portion. The edges of the dough are then moistened with water, creating a seal around the filling. The ravioli is cut into individual pieces, and the edges are sealed tightly to prevent bursting during cooking.
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Frequently asked questions
Some popular cheese options for ravioli include ricotta, mozzarella, provolone, parmesan, mascarpone, pecorino, and Romano.
Be generous with your filling, but don't overfill. Too much filling can cause the ravioli to burst during cooking.
It is recommended to grate hard cheeses like Parmesan fresh. Pre-grated cheese may not melt properly.
Yes, homemade ravioli can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for longer-term storage.
Cheese ravioli pairs well with tomato or marinara sauce and a generous sprinkling of Parmesan cheese. However, you can also experiment with other sauces like meat sauce, brown butter and sage, or a simple cream sauce.
