Homemade ricotta ravioli

Votes: 2

Time: 1 hour 15 minutes
Complexity: average
Servings: 4

Italian ravioli has been a traditional home-cooked dish since at least the 14th century. Younger family members are sure to enjoy the process of making this square pasta, and they're sure to enjoy it. Different regions of Italy favor different fillings: spinach, nutmeg, and black pepper (as is done in Rome and Lazio) or grated lemon zest (as is common in Sardinia) can be added to the ricotta filling. The ravioli dough should be thin. To prevent it from being too tough to roll out, it's important not to over-knead it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ravioli

4 eggs and an additional 2 beaten eggs for brushing the dough
3 cups of premium flour, plus extra for working
1/2 cup water

Ricotta filling

1 tbsp. ricotta, drain off excess moisture well
1 egg
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: unleavened dough, premium flour, ricotta cheese, eggs

Cooking the dish according to the recipe:

Using an electric mixer fitted with a dough hook, beat the eggs one at a time. While continuing to beat, add all the flour and water. Mix until the dough forms a ball.

Lightly dust your work surface with flour. Place the dough on it and knead until smooth and elastic. Then wrap it in plastic wrap and let it rest for about 30 minutes to loosen the gluten.
Cut the dough ball in half. Set aside the portion you won't use right away and cover it to prevent it from drying out.

Dust the dough with flour, as well as the countertop. Roll this sheet through the pasta machine 2 or 3 times, using the maximum rolling thickness. Guide the dough sheet with the palm of your hand as it comes out of the rollers. Reduce the rolling thickness and roll it again 2 or 3 times.

Continue kneading until the dough is as thin as possible (about 3 mm).

Dust your work surface with flour and lay out a long sheet of dough, dust it with flour and brush the top with 2 beaten eggs.

Spoon 1 tablespoon of chilled filling onto one half of the dough, leaving about 5 cm between each half. Then, fold the other half over the filling. Using an espresso cup or your finger, gently press out any air around each portion of filling and seal.

Using a pastry cutter, cut the ravioli into squares. Make sure the edges are sealed tightly before cooking. If making the ravioli in advance, dust them with cornmeal to prevent them from sticking.
Cook the ravioli in plenty of water for 10–15 minutes. They will float to the surface as they cook, so be careful not to overcrowd the pot. Remove the ravioli from the water with a large colander or slotted spoon.
Place on a plate, drizzle with your favorite pasta sauce and sprinkle with grated cheese before serving.

Ricotta filling:

Mix all ingredients thoroughly in a bowl. Refrigerate for a few minutes to allow the filling to set.