Classic Ravioli Recipe
Making homemade ravioli might seem difficult, but it's worth the effort. With simple ingredients like Tipo 00 flour, eggs, and rich cheeses, you can create restaurant-quality pasta in your own kitchen. The recipe produces 32 delicious ravioli, filled with classic ricotta and Parmesan cheese. The guide also includes tips for making perfect dough, shaping the ravioli, and pairing with classic Italian sauces.
Ingredients
- For the Fresh Pasta Dough:
- Italian 00 flour or all-purpose flour
- Semolina flour for dusting
- Fresh eggs
- Salt
- Olive oil optional
- For the Ricotta Filling:
- Fresh ricotta cheese
- Grated Parmesan cheese
- Lemon zest
- Black pepper
- Salt to taste
Instructions
- Make a well in the flour, add eggs, salt, and olive oil. Mix and knead for 8-10 minutes until smooth.
- Let the dough rest for 20 minutes to relax the gluten.
- Mix ricotta cheese, Parmesan, an egg, and basil for the filling. Add salt and pepper.
- Roll the dough thin (about 1/16 inch) using a rolling pin or pasta machine.
- Place small dollops of filling (about 1 teaspoon) spaced 1.5-2 inches apart on one sheet of pasta.
- Fold dough over the filling and press to seal. Cut with a ravioli stamp or knife.
- Place ravioli on a floured baking sheet.
- Cook in salted boiling water until they float (3-4 minutes).
- Serve with garlic cream sauce made from butter, heavy cream, garlic, and Parmesan, thinned with pasta water. Garnish with fresh basil.
Notes
- Freezing ravioli: Place on a baking tray and freeze for 20 minutes before transferring to a freezer bag.
- Cooking from fresh ravioli takes 3-4 minutes, while frozen ravioli takes 4-5 minutes.
- To prevent ravioli from bursting, remove air pockets when sealing, avoid overfilling, and cook in simmering water (not boiling).