HOMEMADE RICOTTA RAVIOLI RECIPE
Classic homemade ricotta ravioli gets some tang from Parmesan cheese, a tart squeeze of lemon juice, and a subtle hit of nutmeg. All it needs is a splash of olive oil and it's ready to serve.
Provided by Niki Achitoff-Gray
Categories Mains
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl (it should come right off the towels).
- Add Parmesan cheese, nutmeg, and lemon juice to ricotta. Season to taste with salt and pepper and stir to combine.
- Meanwhile, divide dough into 4 even sections. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting). Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across.
- To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Drain, reserving 1/2 cup of cooking liquid. Return ravioli and the cooking liquid to the pot. Add 1/4 cup olive oil and cook on high heat, stirring gently until oil and pasta water emulsify into a creamy sauce, about 1 minute. Serve immediately, drizzling with more extra-virgin olive oil at the table.
Nutrition Facts : Calories 360 kcal, Carbohydrate 24 g, Cholesterol 88 mg, Fiber 0 g, Protein 20 g, SaturatedFat 11 g, Sodium 524 mg, Sugar 0 g, Fat 21 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
HOMEMADE RICOTTA RAVIOLI RECIPE BY TASTY
Here's what you need: whole milk, lemon juice, garlic, baby spinach, salt, egg, water, wonton wrapper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the milk to a boil. Add lemon juice, stir and let sit for about 30 seconds.
- Remove the milk from the heat, let stand for about 15 minutes to curdle.
- Place a strainer over a deep bowl. Line the strainer with a cheese cloth of a clean kitchen towel. Pour the milk into the kitchen towel and let strain for about 30 minutes.
- Discard the liquid.
- Sauté spinach and garlic.
- In a medium bowl, combine the ricotta and spinach. Salt to taste. Add one beaten egg.
- Spoon mixture in the center of a wonton wrapper.
- Moisten the edges of the wrapper with water. Top with another wonton wrapper. Gently seal around the filling in the center and the edges.
- Boil ravioli for two minutes.
- Drain ravioli and serve with your choice of sauce.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 80 grams, Fat 22 grams, Fiber 3 grams, Protein 41 grams, Sugar 48 grams
HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
SIMPLE RICOTTA RAVIOLI
This is a simple, pure version of cheese ravioli, without the eggs that are usually added to firm up the filling. Use fresh whole-milk ricotta with large curds and drain it thoroughly to get the best consistency. With creamy fillings such as this one, I feel that a slightly thicker dough provides more texture and is preferable to a very thin dough. If you roll your dough strips to get eighteen or twenty ravioli-following the guidelines below-that's better than trying to stretch them to get twenty-four. All you need is enough sauce to coat the ravioli lightly. So those small portions of sauces you have saved in the freezer might be just enough to dress a batch.
Yield for filling about 20 ravioli
Number Of Ingredients 6
Steps:
- Following the master method, page 189, roll dough strips for filling.
- For each raviolo, scoop a scant tablespoon of ricotta, shape it round, and drop in place. Press a shallow well in the soft top of the round and fill with drops of olive oil-barely 1/4 teaspoon on each portion.
- Press two or three cubes of mozzarella into the ricotta round, covering the oil. Sprinkle a good pinch of sea salt on and around the ricotta; do the same with a pinch of white pepper. Cover and cut ravioli as detailed in the master method below.
- Cook and sauce ravioli as on page 192. Remove pan from heat, sprinkle over them the freshly grated cheese, and serve.
- Use the formula and procedure for Simple Ricotta Ravioli, but replace half the ricotta (about 6 ounces) with an equal amount of fresh, creamy goat cheese.
- I recommend the same tomato sauces or "cacio e pepe" sauce (see facing page).
- Tomato sauces, the fresher the better: Slow-Cooked Summer Tomato Sauce (page 256), Marinara Sauce with Fresh Basil (page 130), or the Two-Minute Fresh Tomato and Basil Sauce (page 183), even frozen Simple Tomato Sauce (page 132), with shredded fresh basil.
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