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- Pasta types
Here is a great recipe for the 'house special' ravioli that I created from those I tasted in an Italian restaurant. Do not be intimidated by the long lists of ingredients, it's well worth the effort!
3 people made this
IngredientsMakes: 20 ravioli
- For the dough
- 250g plain flour
- a pinch of salt
- 1 teaspoon olive oil
- 2 eggs
- 2 tablespoons water
- For the filling
- 250g ricotta cheese
- 115g cream cheese
- 55g grated mozzarella
- 65g grated Provolone cheese
- 1 egg
- fresh chopped parsley
- For the sauce
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 3 tablespoons pesto
- 500ml double cream
- 25g grated Parmesan cheese
- 700g Napoletana pasta sauce
- To assemble
- 1 egg
- 1 tablespoon water
MethodPrep:45min ›Cook:15min ›Extra time:1hr chilling › Ready in:2hr
- Sift flour and water together and roll out on a work surface; make a well in the centre. Beat together the salt, teaspoon of olive oil, 2 eggs and 2 tablespoons water. Pour half the mixture into the well. Start mixing with one hand and with the other hand keep mixture from spilling; add remaining mixture and knead dough has smooth consistency (about 8 to 10 minutes). Form a ball and wrap in cling film before placing in refrigerator for 1 hour.
- Meanwhile in a medium bowl thoroughly mix the ricotta, cream cheese, mozzarella, Provolone, egg and parsley. Reserve.
- Heat 2 tablespoons oil in frying pan over medium heat. Add garlic and pesto and cook for 1 minute. Pour in the cream, increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add Parmesan and stir until cheese melts. Remove from heat and keep warm.
- Meanwhile, heat the Nepoletana sauce in a saucepan over medium low heat.
- Preheat oven to 190 C / Gas 5. Beat the egg with the tablespoon of water. Remove pasta dough from fridge.
- Roll out dough on lightly floured surface (to thickness of a coin) and cut into 2 pieces. Brush with egg and water mixture. On one of the pastry halves place about a teaspoon of filling every 2 or 3cm. Cover with the other pastry piece, pressing firmly around each filling portion to release the air and to seal the ravioli. Cut individual raviolis with a knife or pastry cutter. Seal edges.
- Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in ravioli, and bring to the boil again. Cook uncovered, stirring occasionally, until the ravioli float, about 4 to 8 minutes; drain thoroughly.
- Meanwhile, lightly grease a baking tray. Place cooked ravioli on the tray and brown in preheated oven for about 4 minutes.
- Serve ravioli in 4 warm soup plates. Spoon warmed sauces over ravioli. If desired, sprinkle with a bit of your favourite grated cheese.
To make pasta dough:
To make filling:
To make sauce:
To assemble ravioli:
Reviews & ratingsAverage global rating:(161)
Reviews in English (116)
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions.-26 Jun 2010
I messed up the pasta badly, (my first time), but with ugly ravioli it still tasted amazing and motivated me to try again. On the next try I cut out circles, pressed two together at the edges around the bottoms, filled them, then sealed around the top. Nephews went nuts for this and it's really fun to make.-24 Feb 2010
- 7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)
- 3 ounces Italian Fontina cheese, shredded (2/3 cup)
- 3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.
Four cheese ravioli recipe - Recipes
Add flour to a large mixing bowl and create a well in the center. Add eggs, 1 1/2 tablespoons of water, olive oil and a pinch of salt. Using a fork, slowly incorporate the flour into the egg mixture until most of the flour has been moistened. Then, using your hands, collect the dough into a shaggy round.
Lightly flour a surface and knead the dough by hand for about 10 minutes, or until very smooth an elastic. Cover the dough in plastic wrap and let rest at room temperature for about 30 minutes.
While dough rests, make your filling. Add all ingredients to a medium bowl and mix into a paste like consistency with the back of a spoon. Set aside.
Cut the dough into 4 pieces (keep dough you are not working with covered). Working with one piece of dough at a time, roll the dough into a rectangle that is about 1/4 inch thick, then run it through a manual crank pasta machine, using flour as needed, until the sheet is about 1/8 inch thick. Repeat with remaining dough.
Flour a ravioli plate, then trim one of the pasta sheets to cover the plate (you want a little overhang). Add about 1 teaspoon of filling to each cavity, then brush the edges with water. Trim a second sheet of dough to fit the ravioli plate, then brush one side with water. Place the dough sheet wet side down on top of the filling. Smooth the sheet on top, trying to get rid of as much air as possible. Using a rolling pin, roll over the ravioli plate to seal the edges. Tip the plate over to loosen the ravioli. Repeat with remaining dough and filling.
When all of your ravioli has been formed, you can either place on a sheet pan and freeze, or cook immediately. To serve, bring a large pot of salted water to a boil. Drop ravioli in and cook for about 6 minutes, or until the ravioli float to the top. If frozen, cook for about 8 minutes. Serve hot topped with a little olive oil and grated cheese, or sauce of choice.
There are only a three ingredients in pasta dough eggs, flour and a pinch of salt. You can add a tiny bit of water if the dough is dry, but that is it! Once you make the dough, the “pastabilities” are endless! Fettuccini, linguini, spaghetti, lasagna, tortellini, cappelletti and of course ravioli!
Ravioli have been part of Italian cuisine for centuries and the fillings vary by region. The most common fillings are ricotta, beef or sausage. This recipe uses four cheeses ricotta, parmesan, pecorino romano and mozzarella. I mix the cheese with egg and parsley to create a creamy filling that works well with the light delicate pasta.
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What if I have rounded ends on my pasta dough sheets?
If your pasta sheets aren’t totally uniform, there’s no need to worry! If one sheet is a little wonky, you can still roll with it (no pun intended )).
Simply work with it and place the filling in the spaces you know you can fold the dough over to create a pocket-type shape.
And those rounded ends? Use them! Place some filling in the center and fold it up into your own strange-looking ravioli pocket, because no pasta shall be wasted. I’ll forever stand by that.
Four Cheese Ravioli with Homemade Marinara Sauce
Ok, so before you start to get really impressed.. stop&hellip. I did not make these ravioli.
I mean&hellip I&rsquom talented and all but not that talented .. or at least not yet!
Last week I was prepping to leave for vacation. Normally that means I make easy meals that won&rsquot leave alot of leftovers, so we don&rsquot have a full frig when we leave.
This Four Cheese Ravioli was the answer to my problem!
Its easy to make! All you have to do is buy the package and throw it in the water. Yeah, doesn&rsquot get much simpler than that.
Then as a way to make it more &ldquohomemade&rdquo I made my own fresh marinara sauce.
Prepare the Dough: Put the flour in a bowl. Add the butter in thin slices, then the salt. Stir in the cup of boiling water, and mix together with a large fork or chopsticks. When the mixture has formed a mass, take it out of the bowl and place on a well-floured board and knead it until it becomes a soft, sticky dough that is rather easy to work and roll out. Form the kneaded dough into a ball and place it back in the bowl. Cover with plastic wrap so that it does not dry out while it rests. Prepare the Filling: In a medium bowl, mix together all ingredients. Taste, and correct for seasoning. If too dry, add a little more cream. Refrigerate until ready to use. To Assemble: 1. Clear a large work area and flour the surface well. Keep the flour nearby to dust the work surface and hands as you work. Prepare a lightly floured tray or cookie sheet to put the formed ravioli on. 2. Cut the dough in half. Leave half in the bowl and cover. Cut the other half in half again. Roll each piece into a large rectangle about as thin as a penny. Cut the 2 rectangles into strips about 3 inches wide. 3. Place teaspoonfuls of filling in mounds along one strip, spacing them at least 2 inches apart. Cover with another 3-inch wide strip. Press down on the dough around each mound of filling. Repeat with remaining dough. 4. Using a 2 1/2-inch round cookie cutter, a pastry wheel, or even a knife, cut out each round or square of ravioli. Make sure the edges are well sealed and that the filling is not leaking out. Place the sealed ravioli on the prepared tray and cover with a kitchen towel that has been well dredged with flour. The ravioli can wait for several hours before they are cooked. Turn them over every once in a while so that they dry evenly. (The ravioli can be frozen at this point for future use.) 5. Bring 6 to 8 quarts of salted water to a boil and drop in 6 to 10 ravioli at a time. Cook 1 minute more after they rise to the surface. 6. Remove with a slotted spoon and place them in a warm bowl that has been filmed with melted butter. Pour a little melted butter over the ravioli and keep them warm while you cook the rest. Pour melted butter over each batch of new arrivals. 7. Serve with grated Parmesan cheese or tomato sauce. Source: "The Dumpling Cookbook" by Maria Polushkin
i used wonton skins turn out wonderful, thanks for sharing, CCheryl
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Calories per serving: 66
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I’ve always wanted to make my own ravioli, since it’s something I frequently purchase at the store for a quick-to-fix meal, so when Amazon was running its Black Friday deals, I broke down and bought myself a ravioli plaque. Making homemade pasta is not something I’d done before – my son Cody was always the one to make homemade noodles – but I figured it was time to give it a whirl.
There are hundreds of different pasta dough recipes out there, and some seem to be better suited for hand-rolled pasta and some for running the dough through a sheeter. I didn’t have my sheeter yet, so I used a recipe geared towards hand rolling the dough.
For the filling, I wanted a simple cheese filling so that I could use whatever sauce fit my mood when I wanted to prepare the ravioli. I used 4 different cheeses – ricotta, mozzarella, fresh Parmesan, and fresh Asiago, but feel free to use whatever cheeses you want to suit your taste.
I used a ravioli plaque to make mine, but you can easily make ravioli without one. I’ve listed the instructions using a plaque, but you can easily Google to find instructions on how to make ravioli without a plaque. My plaque makes 2-1/2-inch ravioli squares, which yielded 16 individual ravioli from this dough recipe. Smaller plaques will yield more ravioli.
When you are ready to cook your ravioli, make sure whatever sauce you use is ready to serve before you cook the ravioli. It only takes a few minutes for ravioli to cook. I used a spaghetti sauce with meat that I canned this summer, but I’m looking forward to using my canned vodka sauce with these ravioli as well.
For the Filling:
8 ounce carton of full-fat ricotta cheese
8 ounces of fresh mozzarella (I used pearls)
2.5 ounces of freshly grated Parmesan cheese
2.5 ounces of freshly grated Asiago cheese
Mix together all ingredients and chill while you make the pasta dough.
For the Pasta Dough:
1/2 pound (about 1-1/3 cups) all-purpose flour
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 to 2 tablespoons room-temperature water
Yield: About 3/4 pound of pasta (enough for 3 to 4 people)
Mound the flour in the center of a large wooden board or in a large mixing bowl to form a crater in the middle. Pour the eggs and water in the crater. Using a table fork, begin to incorporate the flour, starting with the inner rim.
As more flour gets incorporated, push the flour up to maintain the crater shape so the egg doesn’t run out. If using the bowl, once about half the flour has been incorporated and the mixture has formed a shaggy mass, transfer the dough to a floured work surface.
Dust the surface lightly with flour and begin to knead the dough. Keep incorporating flour, turning the dough mass over several times while kneading so that the moist side of the dough is exposed to the flour, encouraging the flour to be absorbed. Scrape up and discard any leftover hard bits of dough.
Continue kneading the dough about 5 minutes, or until the dough is cohesive and moderately smooth. If making stuffed pasta (like ravioli), the dough should stick to your fingers. For pasta that is to be cut in sheets or strips, add enough extra flour to make a firmer dough that releases easily from your fingers.
Small bubbles that appear on the surface are a sign that the gluten has developed completely, and the dough has been sufficiently kneaded.
Form the dough into a smooth, round ball. Cover the dough with a bowl or damp cloth, or wrap it in plastic wrap and allow the dough to rest for 30 minutes at room temperature before rolling.
To Make Ravioli:
Divide the dough in half. Half will be used for the base of the ravioli, and the other half will be used to cover filled ravioli,
Using a rolling pin, roll the dough until you reach a thickness of about 1/4 inch, turning the dough to stretch it as you roll.
Cut the dough into lengths about 1 inch longer than the ravioli plaque. Place a length of dough on a lightly floured ravioli plaque. Use the metal tray to press down so that the dough adheres to the plaque while forming cup-shaped indentations in each square.
Pipe or spoon filling into each depression, making sure to keep the filling away from the borders and filling each depression as much as possible. Filling the depressions will prevent air pockets that tend to puff up and split open when boiling the ravioli.
Cover the filled ravioli with a second sheet of pasta dough.
Using a rolling pin, roll back and forth and side to side to joint the two layers of dough and seal the ravioli edges.
Remove excess dough from the edges, wrapping and saving excess for another use, if desired.
Turn the ravioli plaque upside down so that the ravioli release from the plaque. Gently separate any ravioli that are still joined using a sharp knife or ravioli cutter. Continue making ravioli until all the filling and dough has been used (I had extra filling with this recipe).
If using ravioli the same day, let ravioli sit for about 30 minutes before cooking. Cook the ravioli within 2 hours of making, or refrigerate/freeze them until ready to use.
Warm up whatever sauce you’re using, and keep it warm over low heat while you prepare the ravioli. Drop ravioli into boiling water and keep water at a gentle boil as the ravioli cook. Cook until ravioli float, typically 3-4 minutes. Drain and add ravioli to waiting sauce. Serve.
Four Cheese Ravioli with a Lemon Butter Sauce
I’ve written about this many times before, but I need to reiterate it – having dinner together as a family can change the whole trajectory of your kids’ lives. It’s been proven that having weekly family meals gathered together can improve kids’ behavior at school, create stronger relationships, and help kids to become less picky eaters (Goodnet.org). But I think what most parents struggle with is not having enough time to eat together and not knowing what to fix. At our house, pasta is always a winner. My husband and kids will eat it pretty much any way it comes, so here’s a new favorite in our house for you to share with your own family! And don’t forget to put them to work helping you in the kitchen!
There is absolutely no going back after you’ve made fresh pasta. OMG it’s good. But here’s my issue. The sauce. I usually opt for the quick option of a jarred sauce, nothing ever seems to “check off all the boxes”. I can never find a marinara sauce that’s not watered down and runny or an alfredo sauce that comes out of a jar that actually tastes good. Come on, man! I just want to eat my delicious pasta with some sauce on it!
So, in an effort to find something I like, I made this lemon butter sauce. It’s super duper easy and you can make it even faster than opening up a jarred sauce and heating it up. Now, if you’re feeling fancy, you can also make this fresh, 4 cheese ravioli. It’s definitely not “hurried”, but it is really dang good.
FIY, this post contains a lot of milk products. The dairy industry works really hard to make sure their products are fresh, real, and locally-sourced. Also, most milk comes from a family-owned farm less than 300 miles away.
Dairy foods also come in a variety of forms to meet individual needs: from low-fat and nonfat to lactose-free and low-sodium. That’s sure to fit the needs of most of us.
So the next time you have a bowl of cereal, cheese-topped pizza, or yogurt in your smoothie, know that your milk product purchase is helping thousands of people be employed, put food on their own families’ tables, and enjoy the benefits of the farm-to-table eating lifestyle.
To learn more about the dairy industry, it’s practices, sustainability, facts and myths, etc. visit their website here.
As always, I’m a huge proponent of making a meal for your family with real, fresh ingredients that your family will love. So roll those sleeves up and get in the kitchen and get cooking as a family with those fresh ingredients!