The Best Cheese Ravioli Recipe :- My recipe is the ideal place to start if you’ve ever wanted to attempt making cheese ravioli from scratch! This pillowy stuffed pasta is a dish to boast about, with delicate pasta dough and a delectable trio of cheeses.
The Best Cheese Ravioli Recipe
Making cheese-stuffed ravioli is surprisingly easy! You can quickly prepare homemade spaghetti with just ten basic components that you can easily acquire at any grocery shop. Although creating pasta from scratch may seem difficult, I can assure you that using my tried-and-true recipe will make the process enjoyable, achievable, and satisfying. I go over every step in detail so that you can consistently make flawless cheese ravioli, from combining and making the ideal pasta dough to packing and sealing these small packets of delectability.
Ingredients
For the Pasta Dough:
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 3 large eggs
- Semolina flour for dusting
For the Filling:
- ⅔ cup whole milk ricotta (165g)
- ⅓ cup grated parmesan cheese (27g)
- 3 ounces fresh mozzarella small dice (84g)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
For the Pasta Dough:
Create a flour mound on clean ground. Use the back of a rounded bowl or large spoon to make a well in the flour for the wet ingredients.
The well should be wider than tall and have flour at the corners to support wet ingredients during mixing. Put eggs in the olive oil-salt well.
Using a fork, slowly add flour to the egg mixture without fracturing the well. After the egg mixture thickens and turns pale yellow, break the well and add all the flour.
A bench scraper or floured hands can scoop and fold the contents into dough. Work dough by hand for 10–15 minutes until smooth and springy. It softens as you knead it.
Let the dough rest at room temperature for 1–3 hours in plastic.
In a separate bowl, mix the cheeses, nutmeg, salt, and pepper to make the filling. Fridge the mixture in a piping bag until use.
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For Dough Rolling:
Lay parchment on a baking pan and sprinkle semolina.
Divide the dough into 4 equal pieces and wrap loosely in plastic. Shape a ¼-inch thick rectangle from one dough piece. Sprinkle semolina.
Dough through KitchenAid pasta rollers on largest setting (#1). Half the dough and pass again. Try again.
Without folding, pass the dough through the widest setting twice more to keep it the same width.
Set KitchenAid rollers to #2. Two times, roll dough in semolina flour.
Pass dough twice with rollers at the next widest setting. Run the rollers to their thinnest setting (#8 on a KitchenAid).
After dusting with semolina flour, gently fold the pasta sheet into the tray. Use a tea towel to prevent drying.
With the remaining 3 dough pieces, repeat.
For Assembly:
Lay one spaghetti sheet lengthwise on a clean surface. Add another spaghetti sheet parallel to the first. Trim uneven edges to normalize sheet size. Remove excess semolina flour from both sheets.
On the first pasta sheet, pipe 2 rows of filling into 1½-teaspoon mounds, spaced 1½ inches apart, leaving a ½-inch border.
Water the second spaghetti sheet lightly. Instantly place the watered-side-down second sheet on top. Push out air and shut each filled mound with pressure. Air bubbles shatter ravioli in boiling water.
Cut the pasta sheet edges lightly with a pastry cutter or knife. Cut lengthwise between filling rows. Finally, cut ravioli vertically. Place semolina flour on the baking sheet. Repeat 14–16 with remaining spaghetti sheets. Uncover and dry ravioli for 15–20 minutes before boiling.
To boil:
Salt generously and boil a large saucepan. Reduce heat to medium.
Carefully place two batches of ravioli in water. Stir occasionally as you simmer 3–4 minutes. Remove ravioli from water with a slotted spoon and add to sauce immediately. Serve now.
Nutrition
- Calories: 512kcal
- Carbohydrates: 57g
- Protein: 24g
- Fat: 20g
- Saturated Fat: 9g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0.01g
- Cholesterol: 185m
- Potassium: 204mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 603IU
- Vitamin C: 0.003mg
- Calcium: 299mg
- Iron: 4mg
