RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
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
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
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.
More about "homemade ricotta ravioli recipe by tasty"
TRADITIONAL HOMEMADE RICOTTA RAVIOLI RECIPE FROM MARCHE.
From the-pasta-project.com
Reviews 11
Servings 6
Ratings 44
Category Homemade Pasta, Main Course
HOMEMADE RAVIOLI WITH RICOTTA CHEESE - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
AUTHENTIC RICOTTA RAVIOLI RECIPE - EASYWORLDRECIPES
From easyworldrecipes.com
HOMEMADE RICOTTA AND SPINACH RAVIOLI - SWEET AND …
From blog.giallozafferano.com
HOW TO MAKE HOMEMADE RAVIOLI: DOUGH, SHAPES AND …
From recipesfromitaly.com
RICOTTA RAVIOLI FILLING RECIPE: THE HIDDEN ITALIAN SECRET!
From cyclonecooking.com
9 BEST RAVIOLI RECIPES: DELIGHTFUL FILLINGS AND EASY PREPARATION
From eatproteins.com
THE 4-INGREDIENT DINNER I'VE MADE HUNDREDS OF TIMES - SIMPLY …
From simplyrecipes.com
RAVIOLI HOMEMADE WITH RICOTTA RECIPE - LA CUCINA …
From lacucinaitaliana.com
EASY HOMEMADE RICOTTA RAVIOLI RECIPE | CLASSIC ITALIAN DISH
From yumyumrecipeworld.com
HOMEMADE RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE
From thislittlehome.com
HOMEMADE CHEESE RAVIOLI WITH RICOTTA - FORK IN THE …
From forkinthekitchen.com
MY GUIDE TO EASY HOMEMADE RAVIOLI - THE BURNT BUTTER TABLE
From theburntbuttertable.com
HOMEMADE RICOTTA RAVIOLI RECIPE - SERIOUS EATS
From seriouseats.com
TOASTED RAVIOLI RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI RECIPE
From chefsresource.com
THIS RICOTTA RAVIOLI RECIPE IS A HOMEMADE ITALIAN CLASSIC
From saturdaysinrome.com
RICOTTA RAVIOLI (STEP BY STEP) - JERNEJ KITCHEN
From jernejkitchen.com
FRENCH RAVIOLI RECIPE - TASTY
From tasty.co
THE BEST HOMEMADE CHEESE RAVIOLI (QUATTRO FORMAGGI)
From thesageapron.com
THE ULTIMATE GUIDE TO RAVIOLI DOUGH: TIPS, TRICKS, AND RECIPES FOR ...
From cooknight.net
BAKED RAVIOLI WITH RICOTTA - LISA G COOKS
From lisagcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love