Ravioli di Ricotta Recipe Guide
Ravioli di Ricotta
Equipment
- Equipment Needed
- Mixing bowls
- Rolling pin or pasta machine
- Pastry cutter or sharp knife
- Large pot
- Slotted spoon
Ingredients
- Ingredients
- For the Pasta Dough:
- 3 2/3 cups all-purpose flour
- 2 large eggs + 2 egg yolks
- 1 tablespoon olive oil optional
- A pinch of salt
- For the Filling:
- 1 pound fresh ricotta drained
- 1 cup grated Parmigiano-Reggiano
- Zest of 1/2 lemon
- A pinch of nutmeg
- 1 large egg
- Salt and pepper to taste
- For Assembly:
- 1 large egg beaten with 2 tablespoons water for sealing
- Desired sauce for serving butter sage, tomato sauce, or olive oil with Parmigiano
Instructions
- Method: Step-by-Step
- Making the Dough
- Forming the Dough: Create a well in the center of the flour. Add eggs, yolks, olive oil, and salt to the well. Use a fork to incorporate the flour gradually.
- Kneading: Knead the dough until smooth and elastic (about 10 minutes). If using a stand mixer, knead on medium speed for 5 minutes.
- Resting: Wrap in plastic wrap or place in a covered bowl. Let it rest at room temperature for 30 minutes.
- Preparing the Filling
- Combine the ricotta, Parmigiano, lemon zest, nutmeg, egg, salt, and pepper in a bowl.
- Mix until smooth and set aside.
- Rolling the Dough
- Divide the dough into four pieces. Roll out each piece using a rolling pin or pasta machine, working to the thinnest setting (about 1/8 inch thick).
- Assembling the Ravioli
- Lay one sheet of dough on a floured surface. Spoon small mounds of filling (~1-2 teaspoons each) evenly spaced on one half.
- Brush around the filling with beaten egg. Fold the dough over, pressing gently to seal and remove air pockets.
- Cut into ravioli shapes using a pastry cutter. Place on a floured tray to prevent sticking.
- Cooking the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Add the ravioli and cook for 2-3 minutes until tender. Remove using a slotted spoon.
- Serving
- Serve immediately with your favorite sauce. Popular options include brown butter and sage, light tomato sauce, or olive oil with a sprinkle of Parmigiano.
- Variations and Tips
- Spinach-Ricotta Filling: Add finely chopped cooked spinach to the filling for a classic twist.
- Gluten-Free Option: Use a gluten-free flour blend for the dough.
- Lactose-Free Substitution: Swap ricotta for a lactose-free soft cheese and omit Parmigiano if necessary.
- Freeze for Later: Assemble ravioli and freeze on a baking sheet before storing in a bag. Cook directly from frozen.
In Italy, egg ravioli stuffed with ricotta is typically referred to as “Ravioli di Ricotta” or “Ravioli con Ricotta”. This name emphasizes the ricotta cheese filling, which is often paired with other ingredients like spinach (resulting in “Ravioli Ricotta e Spinaci”) or flavored with nutmeg and Parmesan. These ravioli are a classic part of Italian cuisine, particularly in regions like Emilia-Romagna and Tuscany, where handmade pasta is a staple.
If the ravioli include a whole egg yolk inside each piece, they might be specifically called “Uovo in Raviolo”, which is a more specialized preparation famously associated with the Emilia-Romagna region.
Ravioli di Ricotta Recipe Guide
Ravioli di Ricotta is a classic Italian dish that embodies the elegance and simplicity of Italian cuisine. Originating in regions such as Emilia-Romagna, this dish features delicate pasta parcels filled with creamy ricotta cheese, often accented with nutmeg, lemon zest, or Parmigiano-Reggiano for flavor. Let me show you how I make this timeless dish from my own personal experience, so even beginners can feel confident recreating it.
Notes on What to Expect
Expect a light yet flavorful pasta dish, with creamy filling and a melt-in-your-mouth texture. Proper sealing is key to ensure the filling stays intact during cooking. The resting time for the dough enhances its elasticity, making it easier to handle.
Ingredients
For the Pasta Dough:
- 3 2/3 cups all-purpose flour
- 2 large eggs + 2 egg yolks
- 1 tablespoon olive oil (optional)
- A pinch of salt
For the Filling:
- 1 pound fresh ricotta, drained
- 1 cup grated Parmigiano-Reggiano
- Zest of 1/2 lemon
- A pinch of nutmeg
- 1 large egg
- Salt and pepper to taste
For Assembly:
- 1 large egg beaten with 2 tablespoons water (for sealing)
- Desired sauce for serving (butter sage, tomato sauce, or olive oil with Parmigiano)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Ravioli di Ricotta now.
Prep Time and Cooking Details
- Prep Time: 45 minutes
- Cook Time: 3 minutes (boiling)
- Rest Time: 30 minutes (dough)
- Total Time: 1 hour, 20 minutes
- Ease of Cooking: Moderate
- Servings: 4
- Calories (per serving): ~450
- Cuisine: Italian
- Course: Main Dish
- Cost of Ingredients: Moderate (~$15-20, depending on ingredient quality)
Equipment Needed
- Mixing bowls
- Rolling pin or pasta machine
- Pastry cutter or sharp knife
- Large pot
- Slotted spoon
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Ravioli di Ricotta now.
Method: Step-by-Step
1. Making the Dough
- Forming the Dough: Create a well in the center of the flour. Add eggs, yolks, olive oil, and salt to the well. Use a fork to incorporate the flour gradually.
- Kneading: Knead the dough until smooth and elastic (about 10 minutes). If using a stand mixer, knead on medium speed for 5 minutes.
- Resting: Wrap in plastic wrap or place in a covered bowl. Let it rest at room temperature for 30 minutes.
2. Preparing the Filling
- Combine the ricotta, Parmigiano, lemon zest, nutmeg, egg, salt, and pepper in a bowl.
- Mix until smooth and set aside.
3. Rolling the Dough
- Divide the dough into four pieces. Roll out each piece using a rolling pin or pasta machine, working to the thinnest setting (about 1/8 inch thick).
4. Assembling the Ravioli
- Lay one sheet of dough on a floured surface. Spoon small mounds of filling (~1-2 teaspoons each) evenly spaced on one half.
- Brush around the filling with beaten egg. Fold the dough over, pressing gently to seal and remove air pockets.
- Cut into ravioli shapes using a pastry cutter. Place on a floured tray to prevent sticking.
5. Cooking the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Add the ravioli and cook for 2-3 minutes until tender. Remove using a slotted spoon.
6. Serving
Serve immediately with your favorite sauce. Popular options include brown butter and sage, light tomato sauce, or olive oil with a sprinkle of Parmigiano.
Variations and Tips
- Spinach-Ricotta Filling: Add finely chopped cooked spinach to the filling for a classic twist.
- Gluten-Free Option: Use a gluten-free flour blend for the dough.
- Lactose-Free Substitution: Swap ricotta for a lactose-free soft cheese and omit Parmigiano if necessary.
- Freeze for Later: Assemble ravioli and freeze on a baking sheet before storing in a bag. Cook directly from frozen.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Ravioli di Ricotta now.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 21 g |
| Carbohydrates | 42 g |
| Fat | 20 g |
I hope this guide has made preparing Ravioli di Ricotta seem a little less daunting! Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
