RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
RAVIOLI WITH MEAT FILLING
Make and share this Ravioli With Meat Filling recipe from Food.com.
Provided by Ruth Tisdale
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Scramble the hamburger meat until done.
- Add all the dry seasonings and gently heat for a few minutes.
- Heat until you get a nice aroma of all the herbs.
- Remove from heat and cool.
- Mix all of the cheeses into the meat.
- It should be a dry dense mixture that will hold together when you form a ball.
- Use a tablespoon or teaspoon for the filling of each ravioli.
- If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
- They work well.
- Once the ravioli have been assembled they only need to cook a few minutes.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE
Steps:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
- Yield: 24 ravioli
- Pasta Dough for Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs, plus 1 for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
THREE-CHEESE RAVIOLI
Steps:
- Gather the ingredients.
- In a medium bowl, beat the eggs with a whisk or fork.
- Add the ricotta, mozzarella, Parmesan, thyme, and 1/2 teaspoon of the salt and mix well with a fork. Set aside.
- Fill a stock pot with water and bring to a boil over high heat.
- Meanwhile, lightly dust a work surface or a pastry mat with flour.
- Fill a small bowl or custard cup with room-temperature water.
- Use a bench cutter or a knife to cut the dough into 4 to 6 equally sized portions and cover them loosely with plastic wrap.
- Take one piece out and roll it into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions.
- Lay the piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of filling about 2 inches apart in the center of the bottom half of the dough.
- Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
- With a sharp knife , a pasta cutter, or a small pizza cutter, cut each ravioli apart by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta.
- Place ravioli on a parchment-lined baking sheet and repeat with the remaining pasta dough and filling. At this point, the pasta can be refrigerated, covered with plastic wrap, for up to a day.
- To cook the pasta, add remaining 1 tablespoon salt to the stockpot of boiling water. Drop the ravioli into the boiling water.
- Cook in boiling water for 3 to 4 minutes, or until the pasta floats to the surface.
- Serve with the sauce or topping of your choice and enjoy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 60 g, Cholesterol 172 mg, Fiber 0 g, Protein 25 g, SaturatedFat 6 g, Sodium 1189 mg, Sugar 1 g, Fat 13 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 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.
- To make the ravioli dough:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
CHEESE FILLING FOR RAVIOLI
Make and share this Cheese Filling for Ravioli recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients well and fill pasta.
EASY CHEESE RAVIOLI
Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!
Provided by Kimschmee
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
- Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
- Brush the edges of a wonton wrapper lightly with water.
- Fold the wrapper in half, making sure all the filling remains inside.
- Seal the edges by pinching.
- Continue with the remaining filling and wrappers.
- Add salt to large pot of boiling water.
- Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
- Meanwhile, in a small pot over low heat, cook the tomato sauce.
- Using a large slotted spoon, place the ravioli into 4 individual bowls.
- Pour the sauce over each serving, and garnish with the additional basil.
HOMEMADE ITALIAN RAVIOLI WITH MEAT & CHEESE FILLING
A flavorful meat and cheese filling for the homemade ravioli dough pockets. It's a versatile filling that can be spiced up with hot pepper flakes and garlic or a different type of cheese can be added if you would prefer to make it "all your way." The pasta dough can be used for any type of pasta shape or dish. Every Italian dish is improved 1000% by making your own pasta.
Provided by Marisa Franca
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Fry the meat in olive oil until well browned. Drain the meat on paper towels
- When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
- Put the filling into the food processor bowl and pulse several times until the mixture is fine.
- Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.
- Using the metal blade pulse the flour and salt together.
- Lightly stir the eggs and olive oil in a measuring cup.
- With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.
- Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.
- After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.
- Sift flour and salt into a mixing bowl.
- Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.
- Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.
- Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.
- Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
- Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
- Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.
Nutrition Facts : Calories 327 kcal, Carbohydrate 21 g, Protein 18 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 117 mg, Sodium 632 mg, ServingSize 1 serving
THREE CHEESE RAVIOLI FILLING
Make and share this Three Cheese Ravioli Filling recipe from Food.com.
Provided by SaffronMeSilly
Categories < 15 Mins
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl, mix all ingredients.
- For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Nutrition Facts : Calories 150.2, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.6, Sodium 548.3, Carbohydrate 5.2, Fiber 2, Sugar 0.7, Protein 12.3
HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
CHEESE AND HERB RAVIOLI FILLING
Provided by Tyler Florence
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
CHEESE-FILLED RAVIOLI
This recipe is absolutely fool-proof. And a cheese-lover's dream.
Provided by cherrysparkles
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
- Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
- Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
- Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
- Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)
More about "cheese filling for ravioli food"
FOUR-CHEESE RAVIOLI RECIPE - DOMENICA MARCHETTI | FOOD …
From foodandwine.com
4/5 Total Time 20 minsServings 40
10 BEST CHEESE RAVIOLI FILLING RECIPES - YUMMLY
From yummly.com
3-CHEESE RAVIOLI RECIPE | FRIGO® CHEESE
From frigocheese.com
10 BEST RICOTTA CHEESE RAVIOLI FILLING RECIPES | YUMMLY
From yummly.com
10 BEST RAVIOLI FILLINGS WITHOUT CHEESE RECIPES | YUMMLY
From yummly.com
JUMBO CHEESE RAVIOLI - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory DinnerServings 4Total Time 25 mins
- Cheese Filling: In a small mixing bowl, combine 8 oz (240 g) ricotta cheese, 3 tablespoons minced fresh parsley, 2 tablespoons grated Parmesan cheese, 1 egg white, and 1/4 teaspoon salt.
- Cut pasta dough into 4 pieces. On well-floured surface with floured rolling pin, roll 1 piece into a 15-6-inch rectangle. Using a sharp knife, cut the rectangle crosswise into 5-6-inch by 3 pieces.
- Spread rounded tablespoonfuls of filling on the 3-inch side of each piece of pasta to within 1/4 inch of the edges. Fold dough over filling, bringing ends together.
- Place ravioli in a single layer on a floured, clean paper towel. Repeat with remaining pasta and filling, making 20 ravioli in all. Set aside and let dry 30 minutes.
- In a saucepan over high-heat, bring water to a boil. Stir in salt and vegetable oil. Cook ravioli, a few at a time,10 minutes or until tender but firm.
- Arrange cooked ravioli on heated platter. Heat marinara sauce and spoon evenly over ravioli. Sprinkle with grated Parmesan cheese and minced parsley.
CHICKEN, HERB AND CHEESE RAVIOLI RECIPE - RECIPES.NET
From recipes.net
Cuisine ITotal Time 1 hr 30 minsCategory PastaCalories 832 per serving
- Mix well. Depending on how big or small you want the ravioli to be, scoop 1 to 2 spoons of the chicken mix onto the wonton wrapper, leaving a gap between each scoop.
- Wet the edges with water and place a wonton wrapper on top, and press with your fingers around the meat.
FOUR CHEESE RAVIOLI RECIPE AND VIDEO - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (15)Total Time 1 hr 45 minsCategory Main CourseCalories 334 per serving
- Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
- Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
HOMEMADE CHEESE RAVIOLI - FORK IN THE KITCHEN
From forkinthekitchen.com
Ratings 3Calories 658 per servingCategory Dinner
- Make the fresh pasta dough and let it rest as directed. Spread additional semolina flour on a baking sheet and set aside to hold the finished ravioli pockets.
- Make the filling: In a bowl, combine the ricotta, parmesan cheese, lemon zest, basil, nutmeg, salt, pepper. Taste test to adjust any levels according to your taste. Set aside or in the fridge if not using right away.
- Bring a large pot of salted water to a boil, because this will take a while, I like to start it before or while forming the pasta so it's ready once the ravioli is formed.
- Rolling out the dough: Take approximately 1/4 of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands form it into a rectangle shape, just thick enough that it will fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding into a rectangular shape again as needed. Each time you roll it out, it will expand how it was placed in, so making it a uniform rectangle as much as possible will help you later on.
THREE CHEESE AND HERB RAVIOLI WITH MASCARPONE ... - RECIPES
From more.ctv.ca
Cuisine ItalianCategory Dinner
- To make the pasta dough, combine the flour and egg in a large mixing bowl (or your stand mixer, using the dough attachment) and combine. Knead the dough for ten minutes until the gluten has been activated. The dough should be smooth, and bounce back slightly to the touch. Allow the dough to rest at least 30 minutes.
- Make your three-cheese filling by combining all of the ingredients in a mixing bowl. Set aside, reserving for stuffing the ravioli (or transfer to a piping bag for easier filling).
- After the pasta has rested, begin to roll it out. On your pasta roller, start with the thickest stetting. Flatten out the dough (you can do this in stages, as working with smaller pieces of dough is a bit easier) and roll it through the widest setting. Then, keep rolling the dough through the machine, making the setting thinner after each pass through. The dough will become a long, thin sheet.
- Fill the dough by dolloping some of the cheese filling, leaving five centimeters in between. Fold over the pasta dough, onto each dollop, then squeeze around the filling to remove any air. Using a cookie cutter or mold, cut out the desired shapes of your ravioli. Transfer to a flour-dusted sheet pan and keep covered with a damp kitchen towel as you work. Once done, the pasta can be cooked right away or wrapped tightly in plastic and transferred to the freezer.
9 RAVIOLI RECIPES TO TRY MAKING TONIGHT - THE SPRUCE EATS
From thespruceeats.com
- Three-Cheese Ravioli. Making ravioli at home is a fun family activity and an absolute treat at the table. This classic recipe for three-cheese ravioli is just like the one served at trattorias on cobble-stone streets in Europe, with plump pasta pockets encasing a creamy filling that combines ricotta, mozzarella, and Parmesan cheeses.
- Butternut Squash Ravioli With White Wine Sauce. Wow, your guests at special occasion dinners, when you serve this elegant, show-stopping, first course. You could make fresh pasta for this recipe, or use wonton wrappers as an easy shortcut.
- Fresh Spinach Ravioli Lasagna. Store-bought fresh ravioli transforms everyday spinach lasagna into something much more special. You need only 30 minutes to bake up this indulgent pasta casserole that tastes as if you spent all day long making it, with mouth-watering layers of artichoke hearts, stuffed ravioli pasta, chopped spinach, ricotta, and Parmesan cheeses.
- Gluten-Free Cheese Ravioli with Kale Pesto. On busy weeknights when you crave a satisfying pasta dish but lack the time or energy for long cooking, this sneakily easy, gluten-free ravioli dish is a real dinner winner.
- Sweet Potato Ravioli With Brown Butter Pecan Sauce. A hint of thyme flavors the luscious sweet potato, egg yolk, and ricotta filling in these homemade ravioli, and the brown butter and pecan sauce makes them extra-special.
- Fried Ravioli. Start with store-bought four-cheese ravioli to make these scrumptious, deep-fried, breaded pasta appetizers. The golden-brown pasta bites are sprinkled with Parmesan cheese and fresh basil strips for serving alongside a dipping sauce of fresh or prepared marinara sauce.
- Fresh Spinach Ravioli Dough. Pureed spinach brings its brilliant green color and mild taste to this homemade pasta dough that can be used to create so many variations of ravioli.
- Ricotta and Spinach Filling for Fresh Pasta. Few flavor combinations for pasta are as classically delicious as spinach and ricotta cheese. Use this filling for fresh ravioli, tortellini, and other filled types of fresh pasta, or layer it into a vegetable lasagna with tomato sauce and Parmesan cheese.
- Gluten-Free Gorgonzola Sauce for Ravioli. Gorgonzola sauce is just the thing to dress up a bowl of store-bought pasta or take your from-scratch pasta to the next level of deliciousness.
RAVIOLI FILLING NO CHEESE - RECIPES | COOKS.COM
From cooks.com
- PANTRY RAVIOLI OR LASAGNA. Here is a recipe for ... for ingredients. Making ravioli by hand is a time ... use in the filling, as well as fresh ... skipping the cottage cheese-making step below.
- CHEESE RAVIOLI FILLING. Dry spinach. Finely chop with ... ingredients in mixing bowl. Add salt and pepper to taste. Use as a filling for your pasta when making ravioli.
- ITALIAN RAVIOLI ALLA MILANESE. *For meat suggestions: veal, beef, ... ingredients of the filling. making a paste. Taste ... adding more grated cheese or Ricotta cheese.
- MEAT FILLING FOR RAVIOLI. Chop meat in food processor ... ready to use as ravioli filling. This filling can also be used for stuffing shells or between sheets of lasagna.
- MEAT RAVIOLI FILLING. Chop meat finely in a ... is easier to fill the raviolis when the filling has been refrigerated. Make the ... and refreeze until ready to use.
- GRANDMA LEE'S RAVIOLI. Lightly brown lean ground beef ... garlic, grated Romano cheese, grated bread crumbs, and ... at a time. Ravioli can be made using a ...
- BAKED RAVIOLI. Easy to make, simple, and ... absorbed by the raviolis as they cook). Spread a ... pepper, garlic, and cheese. Repeat the process two ... Makes 4 hearty servings.
- RAVIOLI DOUGH AND FILLING. (Makes about 72 squares. Serves ... bottom of the RAVIOLI MAKER which has been floured. ... in squares and fill with Ravioli Filling.
- CHEESE RAVIOLI FILLING. Cook spinach, squeeze out water ... parsley and add other ingredients and proceed to make Ravioli as in meat ravioli. See Ravioli Dough for assembly.
- CHICKEN - SPINACH FILLED RAVIOLI. In large bowl, combine eggs ... butter. Stir in cheese, salt, nutmeg, and pepper. Place 1 teaspoon filling on one 2 inch square ...
CHEESE RAVIOLI RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 2 hrsServings 6Calories 469 per serving
HOMEMADE RAVIOLI FILLINGS - 5 ORIGINAL RECIPES
From food.onehowto.com
Author Max. D GrayPublished 2016-05-18Estimated Reading Time 6 mins
HOMEMADE CHEESE RAVIOLI - THE CHEESE KNEES
From cheeseknees.com
Cuisine ItalianTotal Time 1 hr 5 minsCategory Lunch And DinnerCalories 506 per serving
VEGAN CHEESE RAVIOLI - UPRISE FOODS
From uprisefoods.com
5/5 (2)Total Time 1 hr 5 minsCategory Entree
RAVIOLI WITH SALMON CREAM CHEESE FILLING
From bosskitchen.com
10 BEST MEAT RAVIOLI FILLING RECIPES - YUMMLY
CHEESE RAVIOLI FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAVIOLI CHEESE FILLING - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
MAKING CHEESE-FILLED RAVIOLI - CIAO ITALIA
From ciaoitalia.com
BEEF AND CHEESE RAVIOLI FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OLD ITALIAN MEAT RAVIOLI RECIPES
From tfrecipes.com
PANCETTA AND CHEESE RAVIOLI - CANADIAN LIVING
From canadianliving.com
RICOTTA CHEESE RAVIOLI FILLING RECIPES
From tfrecipes.com
HOW TO MAKE CHEESE AND SPINACH RAVIOLI? – RECIPES – WEBMEDIUMS
From webmediums.com
RAVIOLI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
10 BEST CHEESE RAVIOLI FILLING RECIPES | YUMMLY
From yummly.com
R/FOOD - [HOMEMADE] TODAY I MADE PURPLE RAVIOLI FILLED ...
From reddit.com
10 BEST CREAM CHEESE RAVIOLI RECIPES - YUMMLY
From yummly.com
NONNA EVA’S RAVIOLI - NONNAS WAY
From nonnasway.com
SPINACH RAVIOLI WITH CHICKEN AND CHEESE FILLING RECIPES
From tfrecipes.com
CHEESE FILLING FOR RAVIOLI RECIPES
From tfrecipes.com
CHEESE RAVIOLI RECIPE (HOMEMADE) | KITCHN
From thekitchn.com
CHEESE FILLING FOR RAVIOLI - RECIPES | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love