Cheese Selection Guide For Homemade Ravioli Filling

Homemade ravioli is a fun and rewarding experience. The type of cheese you use for your filling will depend on your taste preferences, but popular options include ricotta, parmesan, mozzarella, mascarpone, provolone, pecorino, gorgonzola, fontina, and goat cheese. You can also add herbs and spices to your filling, such as basil, parsley, nutmeg, and black pepper.

What types of cheese are best for ravioli filling?

When making ravioli, the cheese you choose for the filling is important. The cheese needs to be creamy and able to bind the filling together. The most common choice is ricotta, which can be blended with other cheeses such as parmesan, pecorino, asiago, mozzarella, provolone, gorgonzola, fontina, or mascarpone. You can also add fresh herbs such as basil or parsley, and spices such as nutmeg, to taste.

For a richer filling, you could try incorporating gorgonzola or fontina. For a tangier twist, goat's cheese can be a good addition. Experimenting with different types of cheese, such as pecorino, asiago, or even smoked cheeses, can lead to delicious discoveries.

The key to a good ravioli filling is to ensure that the cheese is creamy and that the filling is well-seasoned. It should also be noted that store-bought ricotta should be drained overnight before use, otherwise, the filling may become watery.

How do you make ravioli from scratch?

Making ravioli from scratch is a fun and rewarding experience. Here's a detailed guide on how to make delicious homemade ravioli:

Ingredients:

For the dough, you'll need:

• All-purpose flour
• Salt
• Eggs
• Water
• Olive oil

For the filling, you can use a variety of cheeses such as:

• Ricotta
• Parmesan
• Mozzarella
• Provolone
• Formaggio Italiano Cheese and Herb Blend
• Mascarpone
• Fresh herbs (chives, dill, thyme)

You can also add an egg and dried parsley to the filling.

For the sauce, you'll need:

• Olive oil
• Garlic
• Prepared basil pesto sauce (store-bought or homemade)
• Heavy cream
• Parmesan cheese
• Marinara sauce

Step-by-Step Guide:

• Make the dough: Start by mixing the flour and salt in a food processor for 15 seconds. In a separate bowl, crack the eggs and, with the processor running, add them one at a time. Continue processing until the mixture forms a large clump. Transfer the dough to a clean surface and knead by hand for about 2 minutes to incorporate any loose bits and form a smooth dough. Wrap the dough and let it rest for at least 30 minutes at room temperature or overnight in the refrigerator.
• Make the filling: In a medium bowl, combine all the filling ingredients, including the cheeses, herbs, and any additional ingredients. Mix well, cover, and set aside at room temperature.
• Roll out the dough: Divide the dough into two equal pieces. Roll out the dough using a pasta machine or a rolling pin. If using a pasta machine, start with the largest setting and fold the dough in thirds like a letter before running it through again. Gradually adjust the settings and continue rolling the dough until it's thin and smooth. If using a rolling pin, gradually roll the dough from thick to thin, incorporating letter folds regularly, and allowing the dough to rest if it starts to snap back.
• Assemble the ravioli: Line a baking sheet with parchment paper and sprinkle with flour. On one half of the dough sheet, drop or pipe the filling about an inch apart. Brush the dough around the filling with water. Place the second sheet of dough on top and press around each portion of filling to remove air pockets and seal the ravioli.
• Cut and shape the ravioli: Use a sharp knife, pizza cutter, or fluted pastry wheel to cut the ravioli into individual pieces. Trim the edges to create clean, even sides, and cut between the mounds of filling to separate them. Place the ravioli on the prepared baking sheet, cover, and let them rest for about 15-20 minutes before boiling.
• Cook the ravioli: Bring a large pot of heavily salted water to a boil. Carefully add the ravioli, making sure they have enough space. Boil for 3-8 minutes, stirring occasionally, until the ravioli float to the top and the filling is hot. Drain the ravioli and serve immediately with your choice of sauce.

Storage and Serving:

You can freeze uncooked ravioli on a baking sheet until solid and then transfer them to a zip-top bag for storage in the freezer. Cooked ravioli can be stored in an airtight container in the refrigerator for up to 2-3 days.

For serving, divide the ravioli into bowls and top with warmed marinara sauce or your preferred sauce.

Making ravioli from scratch requires some time and effort, but it's a rewarding experience that will impress your family and friends. Enjoy the process and the delicious homemade ravioli!

How do you make ravioli filling?

How to Make Ravioli Filling

Ravioli is a type of pasta that is not only delicious but also fun to make! You can fill it with a variety of ingredients, including cheese, meat, and vegetables. In this article, we will focus on the cheese filling, specifically a three-cheese filling.

Ingredients

To make the filling, you will need the following ingredients:

• Ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• Formaggio Italiano Cheese and Herb Blend (or additional Parmesan and pecorino Romano cheese)
• Fresh herbs (such as chives, dill, and thyme)
• Salt
• Pepper
• Nutmeg
• Egg

Instructions

• In a medium bowl, combine all the filling ingredients.
• Mix the ingredients until they are well blended and homogeneous.
• Adjust the seasoning to your taste. You can add more salt, pepper, or herbs to suit your preference.
• Cover the bowl and set it aside at room temperature until you are ready to assemble the ravioli.

Tips and Variations

• You can use a food processor to combine the ingredients for a smoother and more homogeneous filling.
• Feel free to experiment with different types of cheese. For a richer filling, you can try using gorgonzola or fontina. For a tangier taste, goat cheese is a great option.
• If you want to add some colour and freshness to your filling, you can include chopped spinach or sun-dried tomatoes.
• If you prefer a firmer filling, you can mix in some shredded mozzarella cheese.
• Make sure to taste the filling as you go and adjust the seasoning accordingly.
• The filling can be made ahead of time and stored in the refrigerator until you are ready to assemble the ravioli.

Now that you know how to make the ravioli filling, you can move on to the next step of making the pasta dough and assembling your delicious homemade ravioli!

How do you make ravioli dough?

Making ravioli dough from scratch is a fun and rewarding experience. Here's a step-by-step guide on how to make it:

Ingredients:

• All-purpose flour (or "00" flour for a finer texture)
• Salt
• Eggs
• Olive oil (optional)
• Water

Method:

• Mix the dry ingredients: Combine the flour and salt on a clean work surface or in a large bowl.
• Make a well: Create a well in the centre of the flour mixture by forming a mound and then using your hands to create a hole in the middle.
• Add wet ingredients: Crack the eggs into the well and add olive oil if desired.
• Mix: Using a fork, gently beat the eggs, slowly incorporating the flour from the inside. Be careful not to break the well. Once the egg mixture thickens and turns pale yellow, start mixing in all the flour.
• Form the dough: Use a bench scraper or floured hands to scoop and fold the mixture until a dough forms. You may need to add a little water if the mixture is too dry.
• Knead the dough: Knead the dough by hand for about 10-15 minutes until it becomes smooth and elastic. The dough should spring back when poked.
• Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to an hour. This allows the gluten to relax, making the dough easier to roll out.
• Roll out the dough: Divide the dough into equal pieces and flatten them into rough rectangular shapes. Use a rolling pin or a pasta machine to roll out the dough until it is thin and even. The ideal thickness is between 1/8" to 1/16" (or about 0.6 mm).
• Fill and shape the ravioli: Now it's time to fill and shape your ravioli! There are a few ways to do this, including using a ravioli stamp, a ravioli cutter, or freehand. Place small mounds of filling (about 1 tablespoon) onto the dough, spacing them evenly. Brush water around the edges of each mound, then cover with another sheet of dough. Press firmly around each mound to seal, ensuring there are no air pockets. Cut the ravioli into individual pieces using a cutter or a sharp knife.
• Rest the ravioli: Allow the filled ravioli to rest uncovered for about 15-20 minutes before cooking. This helps to improve the texture.

Tips:

• If you're using a food processor, combine the flour, eggs, and olive oil, and process for about 15-20 seconds. Then, transfer the mixture to a work surface and knead by hand for 1-2 minutes to form a ball.
• The dough should have a smooth and pliable texture but not be too sticky. Adjust with flour or water as needed.
• When cooking the ravioli, use a large pot of generously salted water. Gently drop the ravioli into the simmering water and cook for 3-6 minutes, or until they float to the top.

How do you cook homemade ravioli?

How to Cook Homemade Ravioli

Ingredients

The ingredients you will need to make homemade ravioli are:

• All-purpose flour
• Salt
• Eggs
• Olive oil
• Water
• Ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• Provolone cheese
• Dried parsley
• Semolina flour (optional)
• Nutmeg (optional)

Method

Making the Dough

Firstly, create a mound of flour on a clean, smooth work surface. Using a fork, create a well in the middle of the flour with high sides. Crack the eggs into the well and add in salt and oil. Start beating the eggs and slowly incorporate the flour from the sides of the well. Continue mixing until the dough comes together. If the mixture is sticky, add a little more flour. If it is too dry, add a few splashes of water.

Once the dough is formed, knead it by hand for 8-15 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes to 3 hours.

Making the Filling

In a small bowl, combine the filling ingredients and set the filling aside.

Assembling the Ravioli

Divide the dough into 4 equal pieces and loosely cover three of them with plastic wrap. Take one piece of dough and roll it out into a thin, long rectangle, sprinkling with semolina flour if desired.

Place teaspoon-sized dollops of filling onto the dough, leaving 1 1/2-2 inches between each dollop. Be careful not to overfill. Fold the top of the dough over the filling and press to remove any air pockets.

Using a ravioli stamp, cookie cutter, or knife, cut out the individual ravioli and place them on a floured baking sheet. Repeat this process with the remaining dough and filling.

Cooking the Ravioli

Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water in batches, stirring gently. Simmer for 3-6 minutes, or until the ravioli float to the top. Remove the ravioli from the water with a slotted spoon and serve immediately with your choice of sauce.

Tips

• It is important to ensure that your pasta sheets are the same width, so don't skip trimming them.
• Drying the ravioli for 15-20 minutes before boiling gives a better texture.
• If not serving immediately, the ravioli can be frozen in a single layer on a baking sheet and then transferred to a freezer bag for storage.
• It is recommended to mix the dough by hand rather than using a food processor to achieve a more tender texture.
• The pasta dough should be smooth and pliable but not too sticky. Add more flour or water as needed to achieve the correct consistency.
• Roll the pasta dough thinly for delicate ravioli.
• Be generous with the filling but do not overfill, as this can cause the ravioli to burst during cooking.
• After adding the filling, moisten the edges of the dough with water and press firmly to seal, ensuring there are no air pockets.
• When cooking the ravioli, use a large pot of lightly simmering, salted water. Add 1 tablespoon of salt for every 3 quarts (12 cups) of water.

Common Fillings

The most common cheeses used in ravioli filling are ricotta, parmesan, and mozzarella. However, other combinations may include:

• Ricotta, parmesan, and gorgonzola
• Ricotta, parmesan, and fontina
• Ricotta and goat cheese
• Pecorino, asiago, or smoked cheeses

Frequently asked questions