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How To make Ravioli with Ricotta Filling
BASIC PASTA DOUGH:
4 c Sifted flour
1/2 ts Salt
4 Eggs
6 tb Very cold water
RICOTTA FILLING:
3 c Ricotta cheese (about
1 1/2 lbs)
2 Eggs, well beaten
1 tb Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 tb Chopped parsley
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2
teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli.
How To make Ravioli with Ricotta Filling's Videos
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????INGREDIENTS:
5 eggs
500g of flour
Oil as needed
- For the filling:
300g of cow's milk ricotta
200g of grated salted ricotta
1 egg
200g of spinach
Salt and pepper as needed
????INSTRUCTIONS:
Combine 5 eggs with 500g of flour and mix well. Add a drizzle of oil until you obtain a homogeneous mixture. Let it rest while preparing the filling by combining spinach, one egg, cow's milk ricotta, grated salted ricotta, salt, and pepper.
Roll out the dough and place the filling in the center. Cover the filling with the dough, creating a void part that is then flattened with your fingers. Cut the ravioli.
Once ready, cook them in boiling water. They are done when they float to the surface.
Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
Printable written recipe:
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Gennaro makes Ricotta Ravioli
Jamie Oliver's Italian mentor Gennaro Contaldo cooks up a beautiful Ravioli filled with ricotta, lemon and mint. Loads more at JamieOliver.com.
For more nutrition info, click here:
Easy: How to Make Ravioli from Scratch
Ravioli Spinaci e Ricotta | Homemade Spinach and Ricotta Ravioli | Easy Homemade Italian Recipe
A real Italian classic, homemade ravioli. The dish is so full of love and tradition and so incredibly tasty! Fresh pasta dough filled with spinach and ricotta, fried in butter and salvia - it is a guaranteed success. Why not make it your own tradition to prepare ravioli together with your family and friends, the reward awaits when you get to taste this amazing combo!
What you need for 3 portions:
- 330g fresh pasta (to make it yourself 300g flour, 3 eggs, pinch of salt and semola flour)
- 250g spinach, preferably fresh
- 1 clove garlic
- 125g ricotta
- 1 tea spoon nutmeg
- 50g parmesan
- A splash of olive oil
- Salt and pepper
- 50g butter
- 16 leaves salvia (depending on how strong the taste is)
How to:
1. Prepare the fresh pasta dough if you prepare it yourself. See our detailed pasta recipe here:
2. Place the fresh spinach in a pot with little bit of water, and let it simmer on a low temperature until it becomes soft.
3. Let the spinach cool down for a bit and squeeze out the water from the leaves. Cut the leaves to small pieces.
4. Pour a bit of olive oil and a clove of garlic on a pan to heat and throw in the spinach. Add a bit of salt and pepper and stir for few minutes to season the spinach. Let the spinach cool down again.
5. Mix the cooled down spinach, ricotta, 1 tea spoon of nutmeg (add more if the flavor is not so strong), 50g grated parmesan and a bit of salt and pepper.
6. Shape the pasta into long sheets about 7cm wide, and see where the mid point is. Add a bit of water to the dough to make it stick together when folding it.
7. Shape small balls of spinach ricotta filling and place them next to each other on the dough, about 4 cm apart.
8. Fold the pasta and press the air out from each of the ricotta with your fingers. In this way the pasta dough sticks together and creates a beautiful pocket for the filling.
9. Cut shape of ravioli with a pasta roller or a knife.
10. Boil 2 liters water with a bit of salt to cook the ravioli in. Heat the butter on a pan and throw in the leaves of salvia.
11. When the ravioli floats, after about 2 minutes of boiling it is ready to be placed on the pan. Add a bit of parmesan to make the sauce thicker and add black pepper to finish the dish.
Buon appetito!
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