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Ricotta-Filled Ravioli (Ravioli di Ricotta)

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Introduction

Ricotta-Filled Ravioli, known as “Ravioli di Ricotta,” is a delightful twist on traditional Italian pasta dishes. This recipe offers a creamy and comforting experience with the lightly sweet and citrus notes of fresh ricotta and lemon zest complemented by rich Parmigiano-Reggiano. The combination promises to tantalize your taste buds with every bite, making it a favorite for both casual dining and special occasions.

Tips for this recipe

  • Hand-roll pasta: For an authentic touch, consider hand-rolling the pasta using a traditional pasta roller or rolling pin. This enhances not only the texture but also the connection to classic Italian cooking techniques.
  • Chill properly: Allow your filled ravioli to chill in the refrigerator for at least 15 minutes before boiling. A well-chilled filling ensures a better release from pasta sheets and improves overall texture.

Why you will love this recipe

This Ricotta-Filled Ravioli offers an unparalleled combination of flavors that appeal to both beginners and seasoned pasta lovers alike. The fresh, homemade ricotta filling brings a luxurious creaminess while the zest of lemon adds just the right amount of tanginess to balance out the richness. Each bite encapsulates the essence of Italian cuisine with its simplicity and depth of flavor.

Ingredients

  • 1 pound fresh ricotta, drained if wet
  • Pinch of freshly grated nutmeg
  • 1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 1 large egg
  • 1 large egg lightly beaten with 2 tablespoons water
  • Salt and freshly ground black pepper (N/A: freshly ground black pepper)
  • 3 2/3 cups all-purpose flour
  • 2 large eggs
  • 2 egg yolks
  • 1 tablespoon olive oil (optional)

Adviced equipments

  • Pasta Roller: A precision pasta roller for making homemade fresh pasta sheets and various shapes including ravioli.
  • Rolling Pin: For flattening the ricotta filling evenly before adding it to the pasta sheets.
  • Baking Sheet with Silicone Mat: Chilling filled ravioli and providing a non-stick surface for easy removal.
  • Chef’s Knife: For finely chopping ingredients and cutting pasta sheets if needed.
  • Pasta Sheeter: Designed to roll out fresh pasta, including ravioli dough.
  • Rack for Draining: A colander or a pasta strainer for properly draining the boiled ravioli.
  • Large Pot with Lid: For cooking filled ravioli in salted water until al dente.
  • Colander: Alternative for draining pasta after boiling, ensuring a quick process.
  • Immersion Blender (optional): Useful for making homemade ricotta cheese if from scratch.
  • Spice Grinder: For grinding fresh herbs to garnish or enhance the ravioli filling.

History of the recipe

Ravioli di Ricotta has deep roots in Italian culinary tradition, where pasta-making and cheese production are intertwined. While modern interpretations might vary by region, this recipe pays homage to the rustic simplicity found in Tuscany’s countryside kitchens. It reflects a timeless appreciation for fresh, local ingredients like ricotta and Parmigiano-Reggiano that have been staples of Italian cuisine for centuries.

Fun facts about this recipe

  • The art of making homemade pasta is often passed down through generations, becoming a cherished family activity that celebrates togetherness and the joy of cooking.
  • Ricotta cheese itself has an intriguing history. Originally made from sheep’s milk curdling by accident, it evolved to use cow’s milk in modern times, but retains its distinct creamy texture that is perfect for this filling.
  • The act of rolling pasta dough and shaping ravioli can be a meditative practice, allowing the cook to engage with their senses fully. The therapeutic nature of preparing food from scratch has been recognized as beneficial for mental well-being.
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Ricotta-Filled Ravioli (Ravioli di Ricotta)

Ricotta-Filled Ravioli (Ravioli di Ricotta)

amanda

Equipment

  • - Pasta Roller: Precision pasta roller for making homemade fresh pasta sheets and various shapes including ravioli.

  • - Rolling Pin: A traditional rolling pin to flatten the ricotta filling evenly before adding it to the pasta sheets.

  • - Baking Sheet with Silicone Mat: For chilling the filled ravioli, providing a non-stick surface for easy removal.

  • - Chef's Knife: A sharp chef's knife can be useful in finely chopping ingredients and cutting pasta sheets if needed.

  • - Pasta Sheeter: Precision equipment specifically designed to roll out fresh pasta, including ravioli dough.

  • - Rack for Draining: A colander or a pasta strainer can be used to properly drain the boiled ravioli.

  • - Large Pot with Lid: For cooking the filled ravioli in salted water until they are al dente.

  • - Colander: Another alternative for draining pasta after boiling, ensuring a quick and easy process.

  • - Immersion Blender (optional): Useful for making homemade ricotta cheese if you decide to make it from scratch.

  • - Spice Grinder: For grinding fresh herbs that can be used as a garnish or flavor enhancer in the ravioli filling.

Ingredients

  • 1 pound fresh ricotta, drained if wet

  • Pinch of freshly grated nutmeg

  • 1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • 1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water

  • Salt and freshly ground black pepper

  • N/A freshly ground black pepper

  • 3 2/3 cups all-purpose flour

  • 2 large eggs

  • 2 egg yolks

  • 1 tablespoon olive oil (optional)

Instructions

1

Instruction 1

In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
2

Instruction 2

Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
3

Instruction 3

Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
4

Instruction 4

Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
5

Instruction 5

Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
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