Ravioli is a beloved dish in Italian cuisine, known for its versatility and delicious fillings. Among the many types of ravioli, ricotta ravioli stands out due to its light, creamy texture and subtle flavors. This article will guide you through making ricotta ravioli from scratch, whether you’re a seasoned cook or a beginner excited to try your hand at something new.
The History of Ravioli
Ravioli has roots in Italy dating back to the 14th century. Initially a dish reserved for the elite, it gradually spread across all social classes and became a staple of Italian cooking. Ricotta ravioli, in particular, showcases the simplicity and elegance of Italian cuisine, where just a few ingredients come together to create something exceptional.
The Importance of Ricotta in Italian Dishes
Ricotta cheese is the heart of this ravioli, renowned for its light, creamy consistency and delicate sweetness. It’s a versatile ingredient found in many Italian dishes, both savory and sweet. In ricotta ravioli, it provides a rich yet mild filling that pairs wonderfully with various sauces.
What You’ll Learn in This Guide
This guide will walk you through every step of making ricotta ravioli, from selecting the best ingredients to perfecting your dough, preparing the filling, and mastering the cooking techniques. By the end, you’ll be able to impress your friends and family with homemade ricotta ravioli.
Crafting the Perfect Ricotta Ravioli
Making ricotta ravioli requires some skill, but with practice, it’s very rewarding. Here, we’ll focus on selecting the best ingredients and setting up a productive workspace.
Essential Ingredients
The quality of your ingredients will make all the difference in the final dish. Here’s what you’ll need:
- Fresh Ricotta Cheese: Use a creamy, smooth ricotta that’s not too watery. This will prevent the filling from becoming soggy.
- Parmesan Cheese: Aged Parmesan adds depth and a savory kick to the filling.
- Flour & Eggs: These form the dough, creating a smooth, elastic texture that’s easy to work with.
- Nutmeg & Lemon Juice: Nutmeg brings warmth to the filling, while lemon juice adds brightness.
- Salt & Pepper: Proper seasoning is essential for a balanced flavor profile.
Setting Up Your Workspace
A clean, organized space is key for efficient ravioli-making. Here’s how to prepare:
- Clean Countertop: Make sure your workspace is clear and clean for easy rolling and shaping.
- Tools at the Ready: Have a rolling pin, ravioli cutter, or mold, and a fork or pastry brush ready to go.
- Pre-measure Ingredients: Having everything measured in advance makes the process smoother and more enjoyable.
Making the Perfect Ravioli Dough
The dough is crucial for holding the filling and providing texture. Here’s how to create a perfect base.
Mixing and Kneading the Dough
Begin by mixing:
- 2 cups of all-purpose flour (create a mound and form a well)
- 3 large eggs (crack them into the well)
- A pinch of salt
Using a fork, beat the eggs and gradually incorporate the flour. Once the mixture starts to come together, knead the dough by hand for about 10 minutes until it’s smooth and elastic. This helps develop the gluten, which gives the dough its stretch.
Rolling Out the Dough
Let the dough rest for 30 minutes. Then, divide it into four pieces and roll each one with a rolling pin or pasta machine until it reaches a thin, 1/16-inch thickness. The dough should be thin enough to let the filling shine but strong enough to hold up during cooking.
Preparing the Ricotta Filling
The filling is the essence of ricotta ravioli. Here’s how to create the perfect filling.
Choosing the Best Ricotta
For a great filling, use fresh, whole-milk ricotta. Look for one that’s creamy and smooth, with minimal moisture. Homemade or artisanal ricotta works best for flavor and consistency.
Enhancing the Flavor
For the filling, combine the following:
- 20 ounces of drained ricotta cheese
- 4 ounces of freshly grated Parmesan cheese
- A pinch of nutmeg
- 2 teaspoons of lemon juice
- Salt and pepper to taste
Mix these ingredients together until smooth. Taste and adjust seasoning, aiming for a rich, balanced flavor with a hint of nutmeg and lemon.
Assembling and Shaping the Ravioli
Once the dough and filling are ready, it’s time to assemble the ravioli. Whether you prefer making them by hand or using a mold, here’s how to proceed.
Handcrafting the Ravioli
For a traditional touch, try making ravioli by hand:
- Roll the Dough: Lay a thin sheet of dough on a floured surface and spoon about a teaspoon of filling onto it, spacing the mounds 2 inches apart.
- Seal the Ravioli: Place another sheet of dough over the filling. Press the edges tightly around each mound to seal, eliminating any air pockets.
- Cut the Ravioli: Use a sharp knife or pastry wheel to cut the ravioli. For added decoration and a secure seal, crimp the edges with a fork.
Using a Ravioli Mold
If you prefer uniformity, a ravioli mold works perfectly:
- Lay a sheet of dough over the mold, covering all the cavities.
- Spoon the ricotta mixture into each cavity.
- Place a second sheet of dough on top and press down with a rolling pin to seal the ravioli.
Make sure to press the edges well to avoid leaks while cooking.
Cooking Your Ricotta Ravioli
Once your ravioli is shaped, it’s time to cook them. Here’s how to ensure they’re cooked perfectly.
Boiling the Ravioli
- Boil Water: Bring a large pot of salted water to a boil.
- Cook in Batches: Add ravioli in small batches to avoid overcrowding.
- Stir Gently: Stir carefully to keep them from sticking.
- Check for Doneness: Fresh ravioli cooks in 3-4 minutes. It’s done when it floats to the surface and the dough becomes slightly translucent.
- Taste Test: Before draining, taste one to make sure the filling is hot and the dough is tender yet firm.
Cooking Tips
- Use a Slotted Spoon: This will help gently lift the ravioli without breaking them.
- Save Pasta Water: Reserve some of the cooking water to adjust the sauce if needed.
- Don’t Rinse: Avoid rinsing the ravioli after draining to keep the starch that helps the sauce stick.
Serving Your Ricotta Ravioli
With the ravioli cooked, it’s time to serve them. The right sauce and garnishes can take the dish to the next level.
Sauce Pairings
Here are a few sauce ideas to complement the delicate flavors of ricotta ravioli:
- Sage Brown Butter: The nutty, rich flavor of brown butter with crispy sage leaves pairs beautifully with the creamy filling.
- Marinara Sauce: A tangy tomato sauce balances the ravioli’s sweetness.
- Pesto Sauce: Fresh basil pesto provides a bright, herbal contrast.
Pick a sauce that complements the ravioli’s mild flavors without overpowering them.
Garnishing and Presentation
To elevate the presentation, try these garnishes:
- Grated Cheese: A sprinkle of Parmesan or Pecorino adds a savory finishing touch.
- Fresh Herbs: Chopped parsley, basil, or chives bring color and freshness.
- Olive Oil Drizzle: A light drizzle of olive oil adds richness and shine.
Serve the ravioli on a warm plate, topped with your chosen sauce and garnished thoughtfully. Presentation enhances the dish and adds to the overall experience.
Frequently Asked Questions
What’s in Ricotta Ravioli?
Ricotta ravioli is made with a simple dough of flour, eggs, and salt, filled with creamy ricotta cheese and often seasoned with Parmesan, nutmeg, lemon juice, and other spices.
What’s the Filling Made Of?
The filling typically consists of ricotta cheese, Parmesan, spices like nutmeg, lemon juice, and seasonings for flavor.
Do I Need to Drain Ricotta for Ravioli?
Yes, draining ricotta is important to remove excess moisture and prevent the filling from becoming soggy.
Does Ravioli Always Have Ricotta?
No, ravioli can be filled with a variety of ingredients, including meat, vegetables, and other cheeses. Ricotta ravioli is just one of many variations.
Classic Ricotta Ravioli Recipe
Ingredients for the dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Ingredients for the filling:
- 20 ounces fresh ricotta cheese, drained
- 4 ounces freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 2 teaspoons lemon juice
