Homemade Ricotta Ravioli Recipe By Tasty

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RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)



Ravioli (Dough and Choice of 4 Fillings) image

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.

Provided by Dee514

Categories     Veal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 28

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs, slightly beaten
1/4 lb prosciutto or 1/4 lb salami, chopped fine (optional)
1 dash nutmeg
salt and pepper
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach, squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese
1 dash nutmeg
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

Steps:

  • MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
  • Remove garlic and let meat mixture cool.
  • Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
  • Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  • When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  • Serve hot.

Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6

HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING



Homemade Ravioli with Ricotta Cheese Filling image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 eggs, plus 2 eggs, beaten, for egg wash
3 cups all-purpose flour, plus additional for dusting
1/2 cup water
Ricotta Cheese Filling, recipe follows
1 cup ricotta cheese, well drained
1 egg
Salt and pepper
Salt and pepper

Steps:

  • In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  • Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  • Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
  • Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
  • In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

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