Are you ready to elevate your pasta game? Learn the art of making fresh homemade ravioli from scratch, no special tools required! Indulge in the pillowy softness of delicate pasta filled with a creamy, 5-ingredient cheese filling bursting with fresh basil. Get ready to impress your taste buds and guests alike with this culinary masterpiece!
What to Expect: The Ravioli Adventure Begins
Making homemade ravioli is a labor of love, so be prepared to invest some time and effort. Don’t attempt this on a busy weeknight; savor the experience on a leisurely day. It’s a pasta project that demands your undivided attention, but trust me, the results are absolutely spectacular and worth every ounce of effort.
Homemade Ravioli Ingredients & Tools You’ll Need
Let’s gather our ingredients and tools before diving into the recipe. For the pasta dough, you’ll need Tipo 00 Flour, eggs, and olive oil. As for the ravioli cheese filling, you’ll need whole milk ricotta (fresh homemade or store-bought), mascarpone cheese, fresh basil, Parmesan cheese, and an egg. To bring it all together, grab your Kitchen Aid stand mixer (with a roller attachment) or a hand-crank pasta machine and a fluted ravioli cutter.
Tips and Tricks for Homemade Ravioli Perfection
Before you start, here are some insider tips to ensure flawless homemade ravioli:
- Plan ahead: Drain store-bought ricotta overnight and make your sauce in advance. You’ll thank yourself later!
- Drain store-bought ricotta: Don’t skip this crucial step! Removing excess moisture prevents watery and grainy filling.
- Make space: Clear a large work surface, such as your kitchen table, to roll out the pasta dough. You need room to maneuver those long pasta sheets.
- Keep it simple: You don’t need fancy tools like ravioli molds or makers. A fluted pastry wheel or a large knife will do the trick.
- Remember the golden rule: Pasta dough and ravioli filling require seasoning. Be generous with salt and pepper to enhance the flavors.
Step #1: Master the Art of Pasta Dough
Making fresh pasta dough is the foundation of your ravioli-making journey. If you have a food processor, add the flour, eggs, and olive oil, then process until a dough forms. Knead the dough briefly, cover, and let it rest to relax the gluten. Take this time to prepare the ravioli filling.
If you don’t have a food processor, fear not! Check out our article on the Beginner’s Guide to Fresh Homemade Pasta Dough for detailed instructions and a helpful video.
Step #2: Prepare the Mouthwatering Cheese Filling
While the pasta dough rests, let’s prepare the star of the show—the cheese filling. In a bowl, combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese, and egg. Season with salt and pepper, giving it a taste to ensure it’s well seasoned. Cover and chill until ready to use. You can even prepare the filling a day or two in advance to streamline the process.
Step #3: Roll Out Pasta Sheets Like a Pro
Now it’s time to create those thin, translucent pasta sheets. Dust your work surface and pasta machine with semolina flour to prevent sticking. Cut the pasta dough into equal pieces and flatten one into an 8×5-inch disc. Feed the disc through the roller, gradually decreasing the thickness setting. Roll the dough until it’s slightly translucent, around 1 mm thick. Trim the edges, cut into sheets, and layer them on a parchment-lined sheet pan. Repeat this process until all the dough is rolled out.
Step #4: Assemble and Cut Those Ravishing Ravioli
It’s the moment you’ve been waiting for—time to assemble the ravioli! Dollop the cheese filling down the center of a pasta sheet, leaving enough space between each dollop. Place another sheet on top, like a sandwich. Smooth the pasta sheet with your fingertips to remove air bubbles, then press to seal the edges and sides. Carefully cut the ravioli into squares using a fluted ravioli cutter or a knife.
Storing and Cooking Homemade Ravioli
Fresh homemade ravioli is best enjoyed on the day it’s made. However, if you can’t resist making extras, here are some storage options:
- Room Temperature (1 hour): Arrange the ravioli on a parchment-lined sheet pan, cover tightly with plastic wrap, and store at a moderate room temperature for one hour.
- Refrigeration (up to 4 hours): Prepare the ravioli as mentioned above, chill for up to four hours, and avoid refrigerating overnight to prevent sogginess.
- Freezing (up to 1 month): Place the ravioli on a parchment-lined sheet pan without plastic wrap. Freeze until solid, then transfer to an airtight container. Freeze for up to one month.
When it’s time to cook your homemade ravioli, plunge a few into a pot of boiling, salted water. Cook for 3-6 minutes, depending on thickness. Taste for doneness, then gently transfer them to a serving dish with a slotted spoon or fine mesh strainer. Top with your favorite sauce and savor the fruits of your labor!
Don’t forget to check out our website, Chefwaynes-bigmamou, for more fresh homemade pasta and ravioli recipes, alongside drool-worthy sauce ideas.
So gather your ingredients, roll up your sleeves, and let your kitchen transform into a pasta paradise. Get ready to experience the joy of creating your very own delicious, tender, and oh-so-satisfying homemade ravioli. Happy cooking!
Nigel Gildon editor:Nigel Gildon is the editor of Chef Wayne’s Big Mamou: Chef Wayne’s Big Mamou. He has worked in the publishing industry for many years and has a passion for helping new authors get their work into the hands of readers. 63 Liberty Street * Springfield, MA 01003
