Delicious Pairings To Serve With Cheesy Ravioli

Cheese ravioli is a delicious meal, but what goes with it?

A simple tomato or marinara sauce is a classic pairing for cheese ravioli. The bold tomato flavour complements the creamy cheese filling without overpowering it. If you're looking for something creamier, a rich Alfredo sauce or a creamy garlic sauce are excellent options.

For a fresher, more herbaceous note, a basil pesto or a brown butter and sage sauce are perfect. You could also go for a heartier meat sauce or a delicate coating of brown butter.

Whatever sauce you choose, don't forget to garnish your cheese ravioli with some freshly grated Parmesan cheese and maybe some red pepper flakes and fresh basil. Buon appetito!

What sauces go with cheese ravioli?

There are many different sauces that can be paired with cheese ravioli. Here are some options:

Tomato or Marinara Sauce

The most classic pairing for cheese ravioli is a tomato or marinara sauce. This type of sauce is well-loved for its bold and tangy flavour, which pairs perfectly with the creamy cheese filling of the ravioli. It is a simple yet elegant choice that highlights the cheese without overpowering it.

Pesto

A basil pesto sauce is another excellent option for cheese ravioli. Pesto is made from fresh basil, garlic, olive oil, and nuts, resulting in a fragrant and nutty sauce. It adds a fresh and herbaceous note to the dish, creating a delightful contrast with the rich cheese filling.

Brown Butter and Sage Sauce

For a more delicate and subtle flavour, a brown butter and sage sauce is a wonderful choice. The nutty aroma of browned butter complements the cheese ravioli beautifully. The addition of sage brings an earthy and slightly spicy note to the dish.

Creamy Sauce

A creamy sauce made with heavy cream, garlic, and Parmesan cheese is also a popular choice for cheese ravioli. This type of sauce is rich and indulgent, enhancing the creaminess of the cheese filling. It creates a decadent and comforting dish.

Meat Sauce

If you're looking for something heartier, a meat sauce can be a great option. A hearty meat sauce, such as a Bolognese, adds a savoury and robust flavour to the dish, creating a satisfying and indulgent meal.

Butter Sauce

For a simple and light option, a butter sauce can be a great choice. A light butter sauce allows the flavour of the cheese ravioli to shine through while adding a touch of richness. It is a classic and elegant pairing.

What are some recipes for cheese ravioli filling?

Cheese ravioli is a versatile dish that can be served with a variety of sauces and sides. While a simple tomato or marinara sauce is a classic pairing, cheese ravioli also holds up well with a hearty meat sauce, brown butter and sage, or a creamy Alfredo sauce. A light side salad is also a perfect pairing for this hearty dish.

Now, let's get into the different recipes for cheese ravioli filling.

Four-Cheese Ravioli Filling

A popular option for cheese ravioli is to use a combination of four different cheeses: ricotta, Parmesan, mozzarella, and provolone. This filling can be made by mixing the cheeses together with an egg and dried parsley. The ricotta serves as the creamy base, while the other cheeses can be substituted with similar options, such as asiago or pecorino.

Three-Cheese Ravioli Filling

Another common filling for cheese ravioli is a trio of cheeses: ricotta, Parmesan, and mozzarella. This filling creates a creamy, salty, and melty combination. For a richer filling, you can incorporate gorgonzola or fontina. A tangier twist can be achieved by adding goat cheese. Experimenting with different cheeses like pecorino, asiago, or even smoked cheeses can lead to delicious discoveries.

Ricotta and Parmesan Ravioli Filling

For a simpler filling, you can opt for a blend of ricotta and Parmesan cheeses. This combination creates a light and creamy filling. Adding lemon zest and fresh basil enhances the freshness of the ravioli. A pinch of nutmeg adds depth to the flavour.

What are some recipes for homemade cheese ravioli?

Homemade cheese ravioli is a fun and rewarding dish to make from scratch. Here are some recipes to try:

Four-Cheese Ravioli

This recipe includes a pesto-Alfredo sauce and marinara. For the dough, you will need all-purpose flour, salt, eggs, water, and olive oil. For the filling, use ricotta, Parmesan, mozzarella, and provolone cheeses, an egg, and dried parsley. To make the sauce, cook garlic and pesto in olive oil, stir in heavy cream, and bring to a boil. Reduce to a simmer, then whisk in Parmesan.

To assemble the ravioli, roll out the dough into sheets. 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, then seal the edges. Boil the ravioli in salted water until they rise to the top and the filling is hot. Serve with warmed marinara sauce and finish with the pesto-Alfredo sauce.

Three-Cheese Ravioli

This recipe uses all-purpose flour, olive oil, eggs, semolina flour, whole milk ricotta cheese, Parmesan cheese, fresh mozzarella, nutmeg, salt, and pepper.

To make the dough, place the flour in a mound on a clean work surface and create a well in the centre for the wet ingredients. Add olive oil, salt, and eggs to the well and beat slowly, gradually incorporating the flour. Once the egg mixture is thickened and pale yellow, break the well and mix in all the flour. Knead the dough by hand until smooth and elastic, then wrap tightly and let rest for at least an hour.

For the filling, stir together the cheeses, nutmeg, salt, and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.

Roll out the dough into thin sheets using a pasta machine. On a clean work surface, lay one pasta sheet lengthwise and place another sheet directly above it. Trim any uneven edges so the sheets are the same size. Pipe rows of filling about 1.5 inches apart, leaving a 0.5-inch border on the edges. Brush the second pasta sheet with water and place it on top of the first, pressing to seal around each mound of filling.

Cut between the mounds to form individual ravioli. Bring a large pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes. Serve immediately with your favourite sauce and a garnish of fresh basil.

Cheese Ravioli with Ricotta

This recipe uses fresh semolina pasta filled with a creamy ricotta and Parmesan blend. To make the filling, combine ricotta, Parmesan, lemon zest, basil, nutmeg, salt, and pepper. For the pasta dough, use a blend of semolina and all-purpose flour with some fresh ground black pepper. Add the dry ingredients to a bowl and make a well in the centre. Add eggs, olive oil, and water to the centre and stir to incorporate the flour. Knead the dough until smooth and tacky, then let rest for at least 30 minutes.

Roll out the dough into thin sheets using a pasta machine. On one half of a sheet, place dollops of filling about 1-1.5 inches apart. Fold the other half of the dough on top and gently press around each mound of filling to seal. Cut between the mounds to form individual ravioli. Bring a large pot of salted water to a boil and cook the ravioli in batches for 2-4 minutes. Serve immediately with marinara sauce and garnishes of Parmesan and basil.

What are some tips for making homemade cheese ravioli?

Making homemade cheese ravioli from scratch may seem daunting, but it's surprisingly easy and rewarding. Here are some tips to help you make delicious cheese ravioli at home:

Ingredients and Equipment:

First, gather your ingredients. For the dough, you'll need all-purpose flour, salt, eggs, water, and olive oil. For the filling, use a combination of cheeses such as ricotta, Parmesan, mozzarella, and provolone, along with an egg and dried parsley. You can also add spices like nutmeg and black pepper to enhance the flavour. Additionally, you'll need ingredients for the sauce, such as olive oil, garlic, basil pesto sauce, heavy cream, and Parmesan cheese.

While making the dough by hand is possible, it is recommended to use a pasta roller for a more consistent and less tedious process.

Dough Preparation:

Start by creating a well in the centre of your flour and adding the eggs, olive oil, and salt. Gradually mix the egg mixture into the flour, working from the centre outwards. Once a thick paste forms, use your hands to press in the remaining flour until a shaggy dough is formed. Knead the dough until it becomes smooth and elastic, and then form it into a ball. Wrap the dough tightly and let it rest in the refrigerator for at least 30 minutes to relax the gluten and allow the dough to hydrate.

Filling and Assembly:

While the dough is resting, prepare the filling by mixing the cheeses, egg, parsley, salt, and pepper together. Set the filling aside.

Once the dough is rested, divide it into portions and roll it out into thin sheets using a pasta roller. If you don't have a pasta roller, you can use a rolling pin, but it will require more effort to achieve the desired thickness.

To assemble the ravioli, lay out a sheet of dough and place dollops of filling about 1 inch apart. Brush the edges of the dough with water to help it stick, and then cover with another sheet of dough. Gently press around each portion of filling to seal and remove any air bubbles. Cut out the individual ravioli and seal the edges. Repeat this process with the remaining dough and filling.

Cooking and Serving:

To cook the ravioli, bring a large pot of salted water to a boil. Carefully add the ravioli in batches to avoid overcrowding. Cook the ravioli until they float to the top and the filling is hot, which should take around 4 to 6 minutes. Drain the ravioli well after cooking.

For the sauce, cook the garlic and pesto in olive oil, then stir in the heavy cream and bring it to a boil. Reduce the heat and whisk in the Parmesan cheese.

To serve, divide the ravioli into bowls, top with the warmed marinara sauce, and finish with the cream sauce. You can also serve it with a light side salad or your favourite Italian side dishes.

Storage and Freezing:

Leftover homemade ravioli can be stored in an airtight container in the refrigerator for up to three days. To freeze ravioli, place them on a baking sheet and flash-freeze them overnight. Then, transfer the frozen ravioli to a zip-top bag or freezer-safe container and store them for up to six months.

What are some tips for storing and freezing homemade ravioli?

Homemade ravioli is a delicate dish and storing it can be a tricky process. The best way to store ravioli is in the freezer, even if it's just for a few hours. The refrigerator can make the pasta soggy and sticky. Here are some tips for storing and freezing your homemade ravioli:

Freezing Homemade Ravioli:

• Line a baking tray with parchment paper or wax paper.
• Place the ravioli in a single layer on the tray, making sure they don't touch.
• Freeze for 15-30 minutes or until solid.
• Transfer the frozen ravioli to a heavy-duty freezer bag, squeezing out as much air as possible.
• Alternatively, place the frozen ravioli in an airtight container with a layer of plastic wrap over the pasta.
• The ravioli will maintain its quality for 1-2 months but can be stored indefinitely in the freezer.

Storing Homemade Ravioli in the Fridge:

• If you need to store the ravioli in the fridge, it is best to use it within a day or two.
• To prevent the ravioli from becoming soggy, choose a dry filling or add breadcrumbs to the filling to absorb excess moisture.
• Sprinkle the ravioli with semolina, rice flour, or cornmeal.
• Place the ravioli on a baking tray lined with wax paper, ensuring they don't touch.
• Cover the tray with plastic wrap.
• Another trick is to put dry rice on the tray to absorb moisture and prevent the ravioli from getting soggy.
• Cooked ravioli can be stored in an airtight container in the fridge for 3-5 days.

Frequently asked questions