Ravioli Recipe
Ravioli, a beloved Italian dish, has been gracing tables for centuries. This delectable pasta is typically stuffed with a variety of fillings, making it a versatile and crowd-pleasing favorite.
Equipment
- Mixing bowls
- Rolling pin or pasta machine
- Sharp knife or pizza cutter
- Ravioli cutter or a fork
- Large pot
- Slotted spoon
- Colander
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- A pinch of salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked and chopped spinach (optional)
- 1 egg yolk
- Salt and pepper to taste
- A pinch of nutmeg (optional)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- On a clean work surface, make a mound with the flour and create a well in the center.Crack the eggs into the well, add the olive oil and a pinch of salt.Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- Knead the dough for about 10 minutes until smooth and elastic.Wrap the dough in plastic wrap and let it rest for 30 minutes.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, egg yolk, salt, pepper, and nutmeg (if using).Mix until well combined and set aside.
- Divide the dough into two equal portions.Roll out one portion on a floured surface or use a pasta machine until it's about 1/8 inch thick.Repeat with the second portion of dough.
- Place small dollops of the filling (about 1 teaspoon each) on one sheet of dough, spaced about 1 inch apart.Brush around the filling with water to help seal.Place the second sheet of dough over the first and press around the filling to remove air pockets.
- Use a ravioli cutter or a knife to cut out individual ravioli. Press edges with a fork if not using a cutter.
- Bring a large pot of salted water to a boil.Gently add the ravioli and cook for 3-4 minutes or until they float to the top.Remove with a slotted spoon and drain in a colander.
- Warm the marinara sauce in a saucepan over medium heat.Plate the ravioli, top with marinara sauce, garnish with fresh basil, and sprinkle with grated Parmesan cheese.