Cheese Ravioli
Ingredients
For the Pasta Dough:
- 2 cups all purpose flour plus extra for dusting
- 2 large eggs
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 –3 tablespoons water as needed
For the Cheese Filling:
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg yolk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 1 tablespoon chopped fresh basil or parsley
For Cooking and Serving:
- 1 tablespoon salt for boiling water
- 2 cups marinara sauce or preferred sauce
- Grated parmesan and fresh basil for garnish
Instructions
1. Prepare the Pasta Dough:
- On a clean surface, form a mound with the flour and create a well in the center.
- Crack the eggs into the well, add salt and olive oil, then gradually mix with a fork.
- Knead for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
2. Make the Cheese Filling:
- In a bowl, mix ricotta, parmesan, mozzarella, egg yolk, salt, pepper, nutmeg, and herbs until well combined.
3. Roll Out the Pasta Dough:
- Divide the dough into two equal parts and roll each into thin sheets (about 1/16 inch thick).
- Place small spoonfuls of filling evenly spaced on one sheet.
- Lay the second sheet over the first, pressing around each filling mound to seal.
4. Cut and Seal the Ravioli:
- Use a knife or ravioli cutter to cut into individual pieces.
- Press the edges with a fork or your fingers to ensure a tight seal.
5. Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Gently drop in ravioli and cook for 2–4 minutes, or until they float to the top.
- Drain carefully and serve with your preferred sauce.
6. Serve and Enjoy:
- Toss ravioli with warm marinara sauce, garnish with parmesan and basil, and serve hot.
Notes
- If the dough is too dry, add a little water while kneading.
- Ravioli can be frozen before cooking, just boil straight from the freezer, adding 1 extra minute to the cook time.
- Try pairing with pesto, brown butter and sage, or Alfredo sauce for a twist.
