Light, cheesy, pillows of stuffed pasta. This fresh ravioli recipe is a must try. Once you’ve tried fresh pasta, you’ll never forget it!
As a kid, I loved ravioli. Fortunately, they sometimes sold it at the supermarket or when we went out to eat, I would order it from our favorite Italian restaurant. Also, I’ll admit like many kids from my generation, there was a particular canned ravioli that I liked. Lol! The truth.
But, once I learned how to make fresh pasta, making ravioli was the next assignment. It seemed only natural. Ravioli making is indeed a labor of love. You roll up your sleeves and roll out your dough and stuff delicious pasta pockets of goodness.
But the end product, is so worth it because they are just that good.
Oh, and if you’re on a budget, then this recipe is much more affordable than buying it. With minimal ingredients, you’ll find most everything you need, you already have. The filling is totally up to you but since I love ricotta, I stuffed my ravioli with ricotta. But if you have some spinach or mushrooms, these are so great pasta stuffing ideas.
Happy Ravioli Making. You’ve got this!
Here’s the Recipe:
Fresh Ravioli
For the pasta dough:
- Follow the Recipe for Fresh Pasta from Scratch
- flour (for dusting & rolling)
For the Ravioli Filling:
- 1.5 c ricotta cheese
- 1/4 c grated parmesan cheese
- 2 tsp dried oregano
- salt & pepper (to taste)
Preparation:
To make the filling: mix together the ricotta, parmesan, olive oil, oregano, salt and pepper. Set aside.
To make the pasta: Follow the Recipe for Fresh Pasta from Scratch
Roll out the pasta dough into long sheets.
Cut the pasta dough into 5 inch x 2 inch pieces.
Take 1 tsp of the cheese filling and place it about half an inch from the bottom of the pasta.
Take a little water and rub it along the outer corners of the ravioli. (Note: The water serves as the adhesive)
Fold the top part in half. Then using a fork, press down around the pasta to crimp the edges. Dip your fork in water 2-3 times to keep it from sticking to the pasta.
Place the ravioli on a lightly floured piece of parchment paper and continue making the ravioli until they are all complete.
To cook: Boil a large pot of water. Add salt (to taste) and one by one, carefully add the ravioli to the pot.
Note: They will cook quickly so keep an eye on them.
Once the ravioli has risen to the surface of the pot, you know it’s time to remove them from the water.
Using a large drainer spoon, remove the ravioli and place them on a serving platter.
Enjoy them with your favorite pasta sauce.
An alternative to boiling the ravioli is Fried Ravioli. They are a light and crispy version of the traditional pasta.
To fry the ravioli, shake off the excess flour and one by one, place them in a frying pan to shallow fry in a little oil. When they are browned, flip them over and brown of the other side. Serve with a little fresh marinara sauce!