Authentic Ricotta Ravioli Recipe

What is Ricotta Ravioli?

Ricotta ravioli is a classic Italian dish. It uses fresh pasta to close in a delicious creamy ricotta cheese filling. This recipe is all about very simple ingredients and all about the delicious tasty ravioli!

Here i will tell you how to make homemade pasta dough, made with just flour and eggs. It is than rolled out very thin and filled with a mixture of ricotta cheese, Parmesan, and a hint of lemon zest and nutmeg for extra flavor. So delicious!

These ravioli are often served with a light sauce that lets the delicate flavors of the filling shine. This makes them a beloved part of Italian cuisine. When you make homemade ricotta ravioli, you’re creating a meal that’s both super comforting and delicious and it honestly feels quite fancy.

Key Ingredients & Substitutions for Ricotta Ravioli

All-Purpose Flour: This is the base of the pasta dough. If you have access to Italian 00 flour, you can use it for a slightly softer dough, but regular all-purpose flour works perfectly.

Eggs: Eggs are essential in the dough, adding richness and helping the pasta hold together. Use fresh, high-quality eggs for the best results.

Ricotta Cheese: The star of the filling, ricotta adds a creamy texture. Whole-milk ricotta is ideal because it’s richer and smoother. If the ricotta is too wet, drain it in a cheesecloth for a few hours to remove excess moisture.

Parmesan Cheese: This adds a savory, slightly nutty flavor to the filling. Freshly grated Parmesan works best for a stronger taste.

Lemon Zest: Adds a fresh, citrusy note to the filling, balancing the richness of the ricotta. You can substitute with a small amount of lemon juice if needed.

Nutmeg: Just a pinch of nutmeg enhances the filling’s flavor, giving it a warm, subtle depth.

Salt: Adds essential flavor to both the dough and the filling. Don’t skip it, as it balances all the ingredients.

Equipment You’ll Need

Mixing Bowl: For combining and mixing the dough and the filling ingredients.

Rolling Pin or Pasta Machine: A pasta machine makes rolling the dough easier and more consistent, but a rolling pin works fine if you don’t have one.

Ravioli Mold or Cutter: This helps shape and seal the ravioli, but you can also use a knife to cut the squares by hand.

Pastry Brush: For brushing water on the pasta sheets, which helps seal the edges.

Large Pot: To cook the ravioli gently so they stay intact.

Slotted Spoon: To remove the ravioli from the water without breaking them.

Step-by-Step Instructions for Perfect Ricotta Ravioli

Step 1: Make the Pasta Dough

1. Combine Ingredients: Place 2 cups of flour on a clean work surface and make a well in the center. Crack 2 large eggs into the well and add a pinch of salt. Use a fork to gently whisk the eggs, gradually incorporating the flour from the edges of the well.
2. Knead the Dough: Once the dough begins to come together, use your hands to knead it until it’s smooth and elastic, about 8-10 minutes. If the dough is sticky, add a bit more flour as needed.
3. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes. Resting helps make the dough easier to roll out.

Step 2: Prepare the Ricotta Filling

4. Mix Filling Ingredients: In a mixing bowl, combine 1 cup of ricotta cheese, ¼ cup of grated Parmesan, 1 tsp of lemon zest, a pinch of nutmeg, and salt to taste. Stir until the mixture is smooth and well blended. Set aside.

Step 3: Roll Out the Pasta Dough

5. Roll the Dough: Divide the dough into two portions. Roll each portion into a thin sheet using a rolling pin or pasta machine. The dough should be almost translucent.
6. Prepare for Filling: Place one of the sheets on a lightly floured surface. Spoon about 1 teaspoon of filling at intervals along the sheet, leaving enough space between each mound to cut out the ravioli.

Step 4: Shape the Ravioli

7. Add the Top Layer: Lightly brush around each mound of filling with water to help seal. Carefully place the second sheet of dough on top, pressing gently around each mound to push out any air and seal the edges.
8. Cut the Ravioli: Use a ravioli cutter, knife, or mold to cut out individual ravioli. Make sure each piece is well-sealed along the edges to prevent filling from leaking out during cooking.

Step 5: Cook the Ravioli

9. Boil the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli, cooking them in batches if necessary. They will cook in about 2-3 minutes; they’re done when they float to the surface.
10. Drain and Serve: Use a slotted spoon to lift the ravioli out of the water and serve immediately with your sauce of choice.

Expert Tips for the Best Ricotta Ravioli

Don’t Overfill the Ravioli: A small spoonful of filling is enough. Overfilling can cause the ravioli to burst while cooking.

Seal the Edges Well: Make sure to press out any air pockets and seal the edges firmly. This will help prevent them from opening during cooking.

Experiment with Sauces: Ricotta ravioli pairs well with many sauces. Try a simple butter and sage sauce, a light tomato sauce, or even just a drizzle of olive oil and a sprinkle of Parmesan.

Handle with Care: Ravioli is delicate, so use a slotted spoon to handle them, and be gentle while cooking.

Serving Suggestions

Ricotta ravioli is delicious with a variety of sauces. A classic butter and sage sauce allows the flavors of the ricotta filling to shine, while a simple tomato sauce adds a fresh, tangy contrast.

For a richer option, try a brown butter sauce with a sprinkle of Parmesan on top. Serve with a green salad and a glass of Italian white wine to complete the meal. I love to serve it alongside this delicious homemade garlic bread.

Make-Ahead and Storage

• Make-Ahead: You can assemble the ravioli a few hours before cooking and keep them in the fridge on a floured tray covered with a cloth.
• Storage: Freshly made ravioli should be cooked the same day if refrigerated. For longer storage, freeze them.
• Freezing: To freeze, arrange the ravioli in a single layer on a baking sheet. Once frozen, transfer them to a bag. They can go straight from the freezer into boiling water, just add an extra minute or two to the cooking time.

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