Andy Montoya
Cheese ravioli is a type of pasta that can be made at home with a variety of ingredients. The dough is typically made with all-purpose flour, salt, eggs, water, and olive oil. The filling can be made with a variety of cheeses, such as ricotta, Parmesan, mozzarella, provolone, mascarpone, pecorino romano, and asiago. The sauce can be a simple marinara or tomato sauce, or a more complex cream sauce made with olive oil, garlic, basil pesto, heavy cream, and Parmesan cheese. Making cheese ravioli from scratch can be a fun and rewarding experience, resulting in delicious, pillowy soft pasta.
Characteristics of Cheese Ravioli
| Characteristics | Values |
|---|---|
| Dough | All-purpose flour, salt, eggs, water, olive oil |
| Filling | Ricotta, Parmesan, Mozzarella, Provolone, Mascarpone, Pecorino Romano, cottage cheese, cream cheese |
| Seasoning | Basil, Parsley, Nutmeg, Cayenne, dried herbs, green onions, lemon zest |
| Sauce | Marinara, pesto, heavy cream, meat sauce, brown butter and sage |
| Cooking Method | Boil in salted water |
| Storage | Refrigerate for up to 3 days or freeze for up to 6 months |
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Dough ingredients
Homemade ravioli is easier to make than you might think, and making the dough from scratch is well worth the time and effort. The dough ingredients for cheese ravioli are simple and easy to find at any grocery store.
The dough typically consists of all-purpose flour, salt, eggs, water, and olive oil. Some recipes also include nutmeg, which adds a subtle sweetness and depth of flavour to the ravioli. If you're using nutmeg, it's best to buy whole nutmeg and grate it yourself for the best flavour.
To make the dough, first, place the flour in a mound on a smooth, clean work surface. Create a well in the centre of the flour that is wider than it is tall, with enough flour at the edges to support the wet ingredients when mixing. Add the olive oil, salt, and eggs to the well. Using a fork, slowly beat the egg mixture, gradually incorporating the flour from the inside while being careful not to break the well. Once the egg mixture turns pale yellow and thickens, break the well and begin mixing in all the flour.
Use a bench scraper or floured hands to scoop and fold the mixture together until a dough forms. Knead the dough by hand until it is smooth and springs back when poked, which should take about 10 to 15 minutes. Wrap the dough tightly in plastic wrap and refrigerate it for at least 20 minutes and up to 24 hours. If the dough is very cold, let it sit at room temperature for 20 minutes before rolling it out.
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Filling ingredients
The filling for cheese ravioli is typically made with a combination of cheeses, with ricotta often being the base cheese that binds the filling together. Other cheeses that can be used include Parmesan, mozzarella, provolone, pecorino Romano, mascarpone, asiago, and cream cheese. You can also add other ingredients to the filling to enhance the flavour, such as dried parsley, dried herbs, green onions, cayenne pepper, nutmeg, salt, and black pepper.
Some recipes suggest adding an egg to the filling mixture to help bind the ingredients together and create a more cohesive filling. The type of cheese and additional ingredients used can vary depending on personal preference and the desired flavour profile.
For a more indulgent and creamy filling, some people choose to include additional dairy products such as mascarpone or cream cheese. These cheeses melt well and contribute to a rich, creamy texture. On the other hand, those who prefer a lighter filling might opt for a mixture of ricotta and Parmesan, with perhaps a small amount of mozzarella or provolone for added flavour.
Additionally, it is important to note that the filling should be generous but not overfilled. Overfilling the ravioli can cause them to burst during the cooking process. A consistent amount of filling in each ravioli ensures even cooking and a pleasant presentation.
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Sauce pairings
Cheese ravioli is a versatile dish that can be paired with various sauces to enhance its flavour. While the choice of sauce ultimately depends on personal preference, here are some classic and creative options to consider:
Tomato or Marinara Sauce: One of the most popular and classic pairings for cheese ravioli is a hearty tomato or marinara sauce. The tanginess of tomatoes complements the creamy cheese filling, creating a well-balanced dish. This combination is a favourite among many ravioli enthusiasts.
Meat Sauce: For a heartier option, cheese ravioli can be paired with a meat sauce. This combination transforms the dish into a more substantial and savoury option, perfect for those who want a filling meal. The meat sauce adds depth and richness to the overall flavour profile.
Brown Butter and Sage: On the other hand, for those who prefer a more delicate flavour, coating the cheese ravioli with brown butter and sage creates a subtle and elegant dish. The nuttiness of the brown butter and the earthy aroma of sage provide a sophisticated twist to the classic ravioli.
Cream Sauce: Another classic option is to pair cheese ravioli with a simple cream sauce. The creaminess of the sauce enhances the richness of the cheese filling, resulting in an indulgent and comforting meal. This combination is often a crowd-pleaser and can be further elevated with herbs and spices.
Pesto Sauce: For a fresh and herbal twist, pairing cheese ravioli with a prepared basil pesto sauce adds a unique flavour profile. The basil pesto provides a vibrant colour and a burst of flavour, making the dish more vibrant and appetising. This combination is perfect for those who enjoy the fusion of cheese and herbal notes.
It is important to note that the sauce pairings mentioned above are just a few suggestions, and the versatility of cheese ravioli allows for endless combinations. Feel free to experiment with different sauces, spices, and ingredients to create your own unique pairings that cater to your taste preferences.
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Assembly
Once you have your dough and filling ready, it's time to assemble your ravioli. The process is simple but can be time-consuming, so creating a bit of an assembly line will make it easier. First, roll out your dough into sheets. The sheets should be of an even thickness, and you can decide how thin you want them to be. Remember that thicker sheets will take longer to cook and will result in a more doughy texture.
Next, you will need to pipe or drop your filling onto the dough, leaving about an inch between each portion. Be generous, but don't overfill, as this can cause the ravioli to burst during cooking. A teaspoon or small cookie scoop can help you get a consistent amount. Then, cover the portions with another layer of pasta, and seal around each portion of filling. You can moisten the edges of the pasta with water before sealing to ensure they stick together. Press firmly, removing any air pockets, and cut out your ravioli.
If you are not planning to cook your ravioli right away, you can freeze it. Place the ravioli on a sheet pan and put it in the freezer for several hours until the ravioli are frozen, then transfer them to a freezer bag. When you are ready to cook your frozen ravioli, you can drop them directly into a pot of boiling salted water. Simmer for 3-5 minutes, stirring gently, and remove with a slotted spoon. Serve with your desired sauce.
If you are cooking your ravioli straight away, boil them in salted water until they rise to the top of the pot and the filling is hot. Drain the ravioli and serve with your choice of sauce.
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Cooking and serving
Once you've made your ravioli, it's important to let it dry for about 30 to 40 minutes before cooking or freezing. This will give the pasta a better texture—if you cook it immediately, it may turn out slightly gummy. If you're not going to eat your ravioli straight away, you can freeze it. Place the ravioli on a baking sheet and leave it in the freezer overnight, or for a few hours, until the ravioli is completely frozen. Then, transfer the ravioli to a zip-top bag or another freezer-safe container and store it in the freezer for up to six months.
When you're ready to eat your frozen ravioli, you can cook it directly from frozen. Simply drop the ravioli into a pot of boiling, salted water. Once the water returns to a boil, cook the ravioli for 3 to 5 minutes, or until tender. You can also cook unfrozen ravioli in the same way, but for a slightly shorter time—around 2 to 3 minutes.
Ravioli is usually served with a sauce. You can use a simple tomato or marinara sauce, or get creative with meat, spinach, or butter sauces. To serve, divide the ravioli between bowls, top with your chosen sauce, and finish with a sprinkling of Parmesan or another cheese.
Cheese ravioli is a hearty dish, so it's best paired with a light side dish such as a salad. Roasted broccolini and vegetarian meatballs are also recommended side dishes.
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Frequently asked questions
For the dough, you will need flour, salt, eggs, water, and olive oil. For the filling, you can use ricotta, Parmesan, mozzarella, and provolone cheeses, and add an egg and dried parsley. For the sauce, you can use olive oil, garlic, basil pesto sauce, heavy cream, Parmesan cheese, and marinara sauce.
On a clean work surface, place flour in a mound 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 mixture is thickened, break the well and begin mixing in all the flour. Fold the mixture together until a dough forms, then knead by hand until smooth.
Roll out the dough into sheets and drop cheese filling onto the dough about an inch apart. Cover with another layer of pasta and seal around each portion of filling. Cut out the individual ravioli and seal the edges.
Boil the ravioli in a large pot of lightly simmering, salted water. The ravioli will cook quickly and float to the top when done. Drain well and serve with your desired sauce.
