5 Ways to Make Ravioli at Home
Learn 5 easy ways to make ravioli from scratch. They come in all kinds of shapes and sizes and are a great starting point if you are new to making filled pasta at home.
Equipment
- 1 Pasta machine or KitchenAid pasta roller attachment - I use a Marcato Atlas 150 Wellness hand-cranked pasta machine.
- Ravioli mold and small wooden rolling pin - this is usually sold together in sets.
- Ravioli stamp - they are available in different shapes and sizes. For this recipe, I used a round stamp (ca. 5 cm in diameter).
- Fluted pasta wheel or sharp knife - to cut the ravioli into individual pieces.
- Round cookie cutter - to make Mezzelune (half-moon ravioli).
- fork - to crimp the edges of the ravioli in case you don't have fluted pasta wheel.
- Wooden board - helps to keep your work surface clean and absorbs excess moisture from the dough
- Piping bag or teaspoon - to place the filling on the pasta sheets. Using a piping bag is a lot easier and less messy.
- Baking tray - to lay out your finished ravioli.
- Semolina flour - to dust the baking tray and pasta sheets and prevent sticking - to dust the baking tray and pasta sheets. This prevents sticking.
- Fine mist water spray bottle - to rehydrate the pasta sheets in case they slightly dry out. This helps to seal the pasta and ensures that the pasta sheets stick together.
- Cling film - to cover the baking tray and prevent the finished ravioli from drying out.
Ingredients
For the pasta dough:
- 300 g "Tipo 00" flour - or all-purpose flour with a protein content of 11-12 %
- 100 g Semolina flour (Semolina rimacinata di grano duro) - if you don't have semolina flour you can use Tipo 00 or all-purpose flour instead
- 228 g Eggs - about 4 medium eggs
For the filling:
- 400 g Ricotta cheese
- 80 g Parmesan cheese - grated
- 1 Lemon - juice and zest of one organic lemon
- Salt and pepper - to taste
Instructions
Prepare the pasta dough
- Prepare one batch of fresh egg pasta dough. Knead vigorously for 10 minutes, wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
Prepare the filling
- While the pasta dough is resting, prepare the filling. In a bowl, mix the ricotta, zest and juice of one small lemon, grated parmesan cheese, salt, and pepper. Stir until smooth and well combined. Spoon the filling into a piping bag.
Shape the ravioli
- Dust a baking tray with semolina flour ("semolina rimacinata di grano duro") to lay out the finished ravioli. Take about a quarter of the pasta dough and keep the rest well wrapped. Roll the dough out into thin pasta sheets. I use a Marcato Atlas 150 Wellness pasta machine and finish at setting 7. Pass the dough through the final setting twice. Please refer to the blog post and the video below for different methods to shape homemade ravioli.
Cook the ravioli
- Cook the ravioli in salted boiling water for about 2-3 minutes. Make sure to not overcook them. Taste one of them once they float to the top to check if they are ready. They should be tender at the thickest point of the dough, but still have a little bite to them. Once cooked, use a slotted spoon or pasta spider to gently lift the ravioli out of the water and transfer them directly to the sauce. Add a splash of cooking water and cook a little longer until the ravioli are evenly coated with sauce. Serve and enjoy!
Video
Nutrition
Calories: 697kcalCarbohydrates: 80gProtein: 37gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 277mgSodium: 487mgPotassium: 329mgFiber: 3gSugar: 1gVitamin A: 909IUCalcium: 491mgIron: 6mg