Ricotta Parmesan Ravioli Recipes

RICOTTA & PARMESAN RAVIOLI

Steps:

• First, make your royal pasta dough, leaving it to rest for 30 minutes while you make the filling.
• Finely grate 50g of Parmesan and beat with the ricotta, then season with sea salt and black pepper. Spoon into a piping bag and place in the fridge while you roll out your dough. Follow the rolling-out instructions, taking the pasta to 1mm thickness.
• Lay the sheets on a clean surface, then carefully pipe a ring of ricotta about 5cm wide, starting 2.5cm away from the edge of the pasta.
• Separate an egg and carefully drop the yolk into the middle of the ricotta circle - it should fit snugly. Start your next ring of ricotta 5cm away from where your first one ends, then repeat 4 times more.
• Brush the exposed pasta with water and carefully lay the second sheet of pasta over the top.
• Starting at one end, gently press the pasta around the outside of the filling, pushing out the air and sealing the edges. Using a 10cm round cutter, cut out a circle-shaped ravioli with the egg right in the middle.
• Check the edges are sealed - use a little more water to help, if needed. Place the ravioli on a large tray dusted with semolina, making sure they don't touch and continue with the rest.
• Bring a large pan of salted water to the boil, then reduce the heat to a rolling simmer. Carefully lower in the ravioli, two or three at a time, and cook for 4 minutes, or until they float.
• Meanwhile, melt the butter in a frying pan over a medium heat. As soon as it foams, finely grate in the lemon zest and add a squeeze of juice plus a pinch of pepper.
• Remove the pasta with a slotted spoon straight into the butter sauce, adding a splash of pasta water and grating in the remaining Parmesan. Cook the next batch of ravioli, then add to the sauce.
• Dress the frisée with half the lemon juice and 1 tablespoon of oil, tear in the prosciutto, then season with pepper and mix together.
• Divide the ravioli between your plates, arrange the frisée salad around it, then serve with a good grating of Parmesan.

HOMEMADE RICOTTA RAVIOLI RECIPE

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.

RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)

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.

SHEEPS MILK RICOTTA AND PARMESAN RAVIOLI

Steps:

• Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
• Mix all ingredients together.
• Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI

Steps:

• For the dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
• For the ravioli mix: Mix all ingredients together.
• Brush flattened pasta with egg yolk wash. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
• To finish: Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI

Steps:

• For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
• For the ravioli mix: Mix all ingredients together.
• Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
• Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.

RICOTTA, PECORINO AND PARMESAN RAVIOLI

Steps:

• Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.
• Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.
• Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.
• Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.
• Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.
• Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI

Steps:

• For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
• For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
• For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
• For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
• Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.