Patrick Oconnell
There are many different types of cheese that can be used in ravioli, including ricotta, mozzarella, Parmesan, provolone, pecorino, asiago, Parmigiano Reggiano, and Romano. The type of cheese used can depend on personal preference, as well as the desired texture and flavour of the ravioli. For example, adding shredded mozzarella to a ricotta filling can create a firmer texture, while a simple ricotta filling offers a softer, melt-in-your-mouth experience. A good sauce is also essential to a delicious ravioli dish, with tomato or marinara sauce being a classic pairing, and other options including alfredo, pesto, and brown butter sauce.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3 or 4 |
| Cheese types | Ricotta, Parmesan, Mozzarella, Provolone, Asiago, Pecorino, Romano, Cream Cheese |
| Other ingredients | Olive oil, salt, eggs, parsley, pepper, garlic, basil, nutmeg, flour |
| Sauce pairings | Tomato, marinara, brown butter, sage, pesto, alfredo, meat sauce |
| Storage | Refrigerate for up to 3 days or freeze for up to 6 months |
Explore related products
What You'll Learn
Ricotta and Parmesan
To make this filling, start by draining any moisture from the ricotta and placing it in a bowl. Stir or whip the ricotta to smoothen its texture. You can do this by hand or using a mini food processor. Next, add in the Parmesan, followed by lemon juice and zest. Season with salt and pepper to taste. You can also add fresh or dried herbs like oregano, thyme, basil, or rosemary to elevate the flavours.
Once the filling is ready, cover the bowl or transfer it to a piping bag, and refrigerate until needed. This filling can be used for any shape of ravioli and is a great option for those new to making filled pasta. It is recommended to make the filling slightly in advance so it has time to firm up, making it easier to shape the ravioli.
To assemble the ravioli, roll out the dough into sheets and place the filling about an inch apart. Cover with another sheet of pasta and seal around each portion of filling. Cut out the individual ravioli and seal the edges. Boil the ravioli in salted water until they float to the top, indicating that the dumplings are cooked and the filling is hot. Serve with your choice of sauce, a drizzle of olive oil, or a grating of extra Parmesan.
Cheese Empanadas: Choosing the Perfect Filling
You may want to see also
Mozzarella, ricotta, and spinach
To make mozzarella, ricotta, and spinach ravioli, start by preparing the filling. Blanch the spinach by pouring boiling water over it in a colander, then squeeze out the excess water and chop it finely. In a bowl, mix the ricotta, parmesan, egg, spices, and fresh oregano until well combined. Add the spinach to this mixture and fold it in with a spoon or spatula. For a firmer filling, add shredded mozzarella cheese. Season the mixture with salt and pepper to taste.
Next, prepare the pasta dough. In a large bowl, mix flour with whole eggs and yolks, gradually incorporating more flour until a ball forms. Knead the dough for 8 to 10 minutes, or until it is smooth and elastic with a consistency similar to modelling clay. Wrap the dough and let it rest at room temperature for at least 30 minutes to allow it to hydrate and relax the gluten.
Once the dough has rested, cut it into four even portions. Working with one portion at a time, use a rolling pin or pasta machine to roll the dough out thinly, approximately 1/8-inch to 1/32-inch thick. Cut the pasta sheets into squares or circles, depending on your preferred ravioli shape.
Place a spoonful of the filling in the centre of each pasta square or circle, brushing the edges with water. Place another sheet of pasta on top and press around the filling to seal the ravioli, ensuring there are no air bubbles. Use a ravioli cutter or a sharp knife to cut out the individual ravioli, sealing the edges.
To cook the ravioli, bring a large pot of salted water to a boil. Gently lower the ravioli into the boiling water using a slotted spoon and cook for approximately 3 to 6 minutes, or until the ravioli float to the top and the filling is hot. Drain the ravioli well and serve immediately with your favourite sauce, such as a simple butter and sage sauce, a bold tomato sauce, or a light butter sauce.
You can also freeze fresh ravioli by placing them on a floured baking tray and freezing them until solid. Transfer the frozen ravioli to an airtight container or freezer bag and store them in the freezer for up to 6 months.
Best Cheeses to Start Your Day
You may want to see also
Four-cheese ravioli
Homemade four-cheese ravioli is a flavourful and comforting dish. While it may not be a quick weeknight recipe, it is definitely worth the effort and will be better than any ravioli you get in a restaurant. The ravioli can be served with a simple cream sauce, a bold tomato sauce, or a light butter sauce.
The four cheeses used in the ravioli can be any combination of ricotta, mozzarella, provolone, parmesan, pecorino, asiago, smoked cheddar, gruyere, and cream cheese. Ricotta is the base cheese that binds it all together, so it is non-negotiable. The other cheeses can be substituted or omitted as desired. For a firmer filling, shredded mozzarella can be added to the mix.
To make the ravioli, start by preparing the dough. The dough should be made with a combination of '00' or all-purpose flour with very fine semolina flour, eggs, room-temperature water, and olive oil. Knead the dough until it is smooth and elastic, with the consistency of modelling clay. Wrap the dough and let it stand at room temperature for at least 30 minutes or up to 2 hours.
While the dough is resting, prepare the filling by mixing the cheeses with egg, fresh basil, roasted garlic, and salt and pepper to taste. Set the filling aside.
Once the dough is ready, divide it into 4 portions and flatten each portion to about 1/32-inch thickness. Roll the dough through a pasta machine, folding it in thirds and running it through the machine at each setting until the dough is thin enough to see your hand through it.
To assemble the ravioli, drop the cheese filling onto the dough about an inch apart. Cover with another sheet of pasta and seal around each portion of filling. Cut out the individual ravioli and seal the edges. Boil the ravioli in salted water until they rise to the top and the filling is hot. Drain well and serve with your choice of sauce.
Leftover ravioli can be stored in an airtight container in the refrigerator for up to three days or frozen for up to six months.
Cheese for Kidney Disease: Best Options
You may want to see also
Explore related products
Gluten-free ravioli
If you're avoiding gluten, it doesn't mean you have to miss out on delicious ravioli. There are gluten-free ravioli options available in stores, and you can also make your own at home.
Creating gluten-free ravioli dough requires a few key ingredients and techniques. Here's a basic recipe:
- Use a gluten-free flour blend: Choose an all-purpose gluten-free flour blend to add structure to your dough without compromising flavor.
- Add xanthan gum: This ingredient is essential for gluten-free baking as it helps bind the dough and gives it elasticity. Omit it if your gluten-free flour blend already contains it.
- Include eggs: Use large, room-temperature eggs to ensure added moisture in the dough.
- Adjust the liquid: When mixing the dough, you may need to adjust the amount of water or liquid used. Some recipes suggest using a pasta roller and adding an egg to make the dough stretchier.
- Rest the dough: Allow the dough to rest for at least 30 minutes. This helps the dough hydrate and relax.
Filling Options
The beauty of ravioli is that you can experiment with various fillings. Here are some gluten-free options to consider:
- Cheese: A blend of cheeses like mozzarella, Gorgonzola, and provolone can create a delicious and creamy filling. You can also add shredded mozzarella for a firmer texture.
- Vegetables: Try fillings made with roasted vegetables, such as sweet potatoes, mashed potatoes, or spinach.
- Other options: Get creative with fillings like pesto, hummus, tapenade, or bruschetta.
Assembly and Cooking Tips
When assembling gluten-free ravioli, keep these tips in mind:
- Seal carefully: Ensure that the edges of the ravioli are well sealed to prevent them from bursting open during cooking. Wet the edges, press them together, and use a fork to seal them tightly.
- Cook gently: Reduce the heat of the water before adding the ravioli, and let them simmer gently. This will help prevent them from breaking apart.
- Storage and freezing: You can store the dough and filling separately in the refrigerator for up to 2 days before assembling and cooking. You can also freeze uncooked gluten-free ravioli for later use.
Store-Bought Options
If you're short on time or prefer a convenient option, there are some good store-bought gluten-free ravioli choices available:
- Sprouts Gluten-Free Ravioli: Simple, balanced, and pillowy, these ravioli have a nice texture and perfect pasta flavor.
- Trader Joe's Cacio e Pepe Ravioli: A peppery and enjoyable option from their collection.
Remember, when making or purchasing gluten-free ravioli, the key is to ensure a tender and lightly chewy texture that rivals traditional ravioli. Enjoy experimenting with different fillings and sauces to find your favorite gluten-free ravioli creations!
Mozzarella: The Ultimate Cheese?
You may want to see also
Freezing and reheating ravioli
Homemade ravioli is best when prepared on the same day. However, freezing is a great option to preserve your ravioli for longer. To freeze homemade ravioli, first, place the ravioli on a baking sheet or large pan in a single layer. This prevents them from sticking together and getting squashed. Freeze for a few hours or overnight, then transfer the frozen ravioli to a zip-top bag or another freezer-safe container. They can be stored in the freezer for up to six months.
When you're ready to cook your frozen ravioli, there are several methods you can use. Boiling is the fastest and easiest way. Simply bring a large pot of water to a rolling boil, add salt and extra virgin olive oil, and then add the frozen ravioli. Frozen ravioli only takes about 4 to 6 minutes to boil. You'll know they're cooked when they float to the top of the pan. Be careful not to overcook, as this can make the ravioli mushy.
You can also cook frozen ravioli in an air fryer for about 7 minutes or bake them in the oven for about 10 minutes. If you're reheating a small portion of leftover ravioli, the microwave is a quick and easy option. Place the ravioli in a deep plate, cover, and microwave at 600 watts for 2 minutes, then stir and heat at 360 watts for another 5 minutes.
It's important to note that ravioli is not just ordinary pasta, and some fillings may not be suitable for reheating. Be cautious when reheating ravioli with ingredients like mushrooms, spinach, celery, or beetroot, as these can cause stomach problems or be unsafe for certain individuals if reheated multiple times.
Cheese Taco Shells: Which Cheeses Work Best?
You may want to see also
Frequently asked questions
Ricotta, mozzarella, provolone, parmesan, pecorino, and asiago are all popular cheese options for ravioli.
Adding shredded mozzarella to a ricotta filling will create a firmer texture.
Ricotta is known for creating a softer, melt-in-your-mouth filling.
Cheese ravioli pairs well with tomato or marinara sauce, brown butter sauce, alfredo sauce, or pesto.
Side salads, roasted broccolini, and garlic bread are all good side dishes to serve with cheese ravioli.
