Perfect Pillowy Ravioli
Ravioli has always been a favorite in my family. I remember my grandmother teaching me her secret recipe when I was just a child, and it's been a cherished tradition ever since. Making ravioli from scratch may seem intimidating, but with a little patience and practice, you'll be rewarded with delicious, tender pasta filled with your choice of flavorful ingredients.
This recipe is versatile and can be adapted to suit your taste preferences. You can experiment with different fillings, such as spinach and ricotta or mushroom and Parmesan. The key to perfect ravioli is ensuring the dough is rolled out thinly and evenly, so the pasta cooks uniformly and maintains its delicate texture.
Gather your friends and family for a fun-filled afternoon of making homemade ravioli. It's a great way to bond and create lasting memories while enjoying a delicious meal together.
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1 jar marinara sauce
- In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- While the dough rests, prepare the filling by mixing the ricotta, Parmesan, basil, nutmeg, salt, and pepper in a bowl.
- Divide the dough into four equal parts. Roll out each piece into a thin sheet using a pasta machine or rolling pin.
- Place small spoonfuls of filling onto one half of the pasta sheet, spacing them about 1 inch apart. Fold the other half of the pasta sheet over the filling, pressing around the edges to seal.
- Use a ravioli cutter or knife to cut individual ravioli. Press the edges firmly to ensure they are sealed.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
- Serve the ravioli with warm marinara sauce and garnish with additional Parmesan and basil.