Cheese And Ravioli: The Perfect Melty Combination

There are many different types of cheese that can be used in ravioli, and the choice of cheese depends on personal preference. Common cheeses used in ravioli include ricotta, Parmesan, mozzarella, and pecorino Romano. These cheeses can be combined to create a balanced and creamy filling. Other cheeses that can be used include provolone, asiago, Fontina, and cream cheese. The type of cheese chosen will affect the texture and taste of the ravioli filling, with some creating a softer, melt-in-your-mouth filling, while others provide a firmer texture.

Ricotta, Parmesan, Mozzarella, and Provolone

Ricotta

Ricotta ravioli is a classic choice. You can make a simple ricotta filling by mixing ricotta with Parmesan, lemon, and nutmeg. This filling is then stuffed into fresh, thin pasta and cooked. The result is a creamy, tangy, and subtly spiced ravioli.

Parmesan

Parmesan is often used in combination with other cheeses, such as in a four-cheese ravioli that includes ricotta, fresh mozzarella, and Pecorino Romano. The salty, nutty flavour of Parmesan adds depth to the filling.

Mozzarella

Mozzarella is another popular choice for ravioli filling, especially when paired with basil and Parmigiano-Reggiano. The fresh mozzarella is blended with basil and then mixed with Parmigiano-Reggiano to create a gooey, flavourful filling.

Provolone

Provolone is a unique choice for ravioli, as it is used in place of traditional pasta. In this case, provolone slices are filled with Italian sausage, cream cheese, sour cream, and mozzarella, and then baked in the oven. The provolone melts and bubbles, creating a ravioli-like parcel with a crispy, golden edge.

Each of these cheeses offers a distinct flavour and texture that enhances the ravioli filling, whether it's the creaminess of ricotta, the saltiness of Parmesan, the gooeyness of mozzarella, or the crispness of baked provolone.

Ricotta, Fontina, Mozzarella, and Parmesan

Four-Cheese Ravioli

Ravioli is a type of pasta that can be filled with various ingredients, commonly cheese. A classic four-cheese combination includes ricotta, fontina, mozzarella, and parmesan. This article will explore this combination in more detail, providing a recipe and instructions for making four-cheese ravioli at home.

The Cheeses

Ricotta

Ricotta is a creamy, soft cheese that serves as the base for the filling. It is crucial to use full-fat ricotta and drain it well to prevent excess moisture, which can make the filling too soft.

Fontina

Fontina is an Italian cheese that adds a melting quality to the filling. It has a mild, creamy texture that blends well with the other cheeses.

Mozzarella

Mozzarella is known for its mild, creamy texture. Low-moisture mozzarella is recommended for a firmer filling.

Parmesan

Parmesan, a nutty and salty cheese, adds a bold flavour to the blend. Freshly grated Parmesan is ideal for optimal taste and texture.

The Ravioli Recipe

Ingredients:

• Flour
• Eggs
• Olive oil
• Salt
• Water
• Ricotta cheese
• Fontina cheese
• Mozzarella cheese
• Parmesan cheese
• Black pepper
• Egg (lightly beaten)

Instructions:

• Combine ricotta, fontina, mozzarella, and Parmesan in a large bowl. Season with salt and pepper, then add the beaten egg and stir until well-incorporated.
• Prepare the pasta dough by mixing flour, eggs, olive oil, salt, and water. Knead the dough until smooth and elastic.
• Roll out the dough and cut into sheets.
• Pipe or spoon the cheese filling onto the dough, spacing it evenly.
• Cover the filling with another layer of pasta dough.
• Use a pasta cutter or sharp knife to cut out the individual ravioli. They can be square or any other desired shape.
• Bring a large pot of salted water to a boil. Cook the ravioli in batches until they float, indicating they are cooked through.
• Serve with your choice of sauce, such as tomato, marinara, or a cream-based sauce.

Tips and Variations

• The ravioli can be prepared in advance and frozen for up to a month.
• When making the filling, use a food processor for a smoother texture, or finely chop the mozzarella if a processor is unavailable.
• For a nuttier flavour, substitute pecorino Romano cheese for parmesan or a portion of the parmesan.

Ricotta and Parmesan

For a firmer filling, you can add shredded mozzarella to the mix, creating a three-cheese trifecta. Fresh basil can also be added for an extra burst of brightness, but dried basil works too if you want to cut costs. A pinch of nutmeg adds depth to the filling without being overpowering. You can also add an egg to the mixture to help bind the cheeses together.

The ravioli can be served with a bold tomato sauce or a light butter sauce. A traditional pairing is tomato or marinara sauce with a generous sprinkling of Parmesan cheese. However, ravioli with this filling also pairs well with a hearty meat sauce or a delicate coating of brown butter and sage.

To make the ravioli, roll out your pasta dough into a thin sheet. Place dollops of the filling about 1 inch apart on one half of the dough, then fold the other half of the dough over the filling. Gently press around each portion of filling to create the ravioli pockets, then cut them out with a pizza cutter or pasta wheel. Place the ravioli on a semolina flour-lined plate or baking sheet and continue with the remaining dough and filling.

Bring a large pot of salted water to a boil and cook the ravioli in batches to avoid overcrowding. The ravioli will be cooked when they float to the top, which should take around 2-4 minutes. Remove the ravioli with a slotted spoon and toss them with your desired sauce.

Homemade ravioli is best served fresh, but if you want to make a batch to save for later, you can freeze the ravioli pockets on a baking sheet, then transfer them to a freezer bag once frozen. They will keep in the freezer for up to two months.

Ricotta, Parmesan, and Mozzarella

When making ravioli with these cheeses, the process typically involves making a dough, preparing the filling, assembling the ravioli, and then cooking and serving them. Here's a more detailed breakdown:

Dough Preparation:

Firstly, you'll need to prepare the dough, which usually consists of all-purpose flour, salt, eggs, water, and olive oil. You can make the dough by hand or use a stand mixer or food processor. After mixing and kneading the dough, form it into a ball, wrap it tightly, and let it rest for about 30 minutes to several hours.

Filling Preparation:

For the filling, combine ricotta, Parmesan, and mozzarella cheeses. You can also add other ingredients like eggs, dried or fresh herbs (basil, parsley), nutmeg, and black pepper to enhance the flavour. Mix the filling ingredients together and set them aside while you prepare the dough.

Ravioli Assembly:

To assemble the ravioli, roll out the dough into thin sheets using a pasta machine or a rolling pin. Then, place dollops of the filling onto one half of the dough, spacing them evenly. Brush the edges of the dough with water to help it stick, and then fold the other half of the dough over the filling. Gently press around each portion of filling to create pockets, and use a cutter or knife to separate the individual ravioli.

Cooking and Serving:

To cook the ravioli, bring a large pot of salted water to a boil and add the ravioli in batches. Cook them for a few minutes until they float, indicating they are ready. Drain the ravioli and serve them with your choice of sauce, such as a classic marinara sauce or a simple cream sauce. Don't forget to garnish with extra Parmesan cheese and fresh herbs!

Homemade ravioli is a labour of love, but the end result is well worth the effort. The combination of ricotta, Parmesan, and mozzarella creates a delightful cheesy experience that will impress your taste buds and satisfy your cravings.

Ricotta, Parmesan, and Pecorino Romano

Ricotta is an Italian cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. It is a soft, creamy, and spreadable cheese with a mild flavour. In ravioli, ricotta adds a creamy texture and a subtle tanginess that pairs well with other ingredients.

Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese made from cow's milk and aged for at least 12 months. It has a strong, nutty flavour and a granular texture. Parmesan adds a salty, savoury note to the ravioli filling and enhances the overall flavour profile.

Pecorino Romano is another hard Italian cheese made from sheep's milk. It has a sharp, salty, and tangy flavour with a hint of nuttiness. It is often used in combination with Parmesan to add depth and complexity to the ravioli filling.

When combined, these three cheeses create a harmonious blend of flavours and textures. The ricotta provides creaminess, while the Parmesan and Pecorino Romano contribute salty, savoury notes. This trio of cheeses is a classic choice for ravioli fillings and is often paired with fresh herbs, such as basil, and spices like nutmeg, to create a well-rounded and delicious dish.

The process of making ravioli involves mixing the cheeses with other ingredients to create a filling, which is then encased in thin layers of fresh pasta dough. The ravioli is then cooked by boiling or frying and served with a sauce, such as a bold tomato sauce or a light butter sauce.

Frequently asked questions