- Flour 00 type 400 g
- Eggs 4 • 130 kcal
- Sea salt
Homemade ravioli is an easy pasta recipe from Italian tradition you can prepare for a special dinner with family and friends. Very popular all over the world, ravioli are a type of pasta which is stuffed with a filling usually made of ricotta cheese or beef. This recipe is easier than you may think. Form a ball dough of flour and eggs, divide it in two and roll one out thinly. Finally, add a teaspoon of your favorite filling, cover with the other pasta sheet, seal and cut out square ravioli. You can serve Italian ravioli in many different ways, with a sauce, in broth or even on their own with oil. So, be creative with fillings and toppings, create different shapes of ravioli and have fun.
Best Homemade Ravioli Filling
You can choose among different kind of fillings for your homemade ravioli. The classic filling is made with ricotta and spinach or beef.
Anyway, there are many variations to make dishes. You can try ravioli stuffed with asparagus, a tasty and light main course that creates a mix of ingredients that enhance the flavor of asparagus.
If you love seafood, you can try a shrimp filling ravioli together with a cherry tomato sauce, or even cuttlefish and buffalo ravioli, a summery and original variant that will amaze your guests.
– You can cut ravioli without a ravioli cutter in a very easy way. You can use a pastry or pizza cutter wheel, a cookie cutter or even a knife.
– To seal the ravioli, press the dough around the filling well with your fingers to push the air out.
– The secret to making the best ravioli lies in the sealing. It is important to seal them well once cut and cook them in simmering water on low heat to prevent ravioli from opening up.
– Italian ravioli is a very versatile dish that goes well with different types of sauces such as a tomato based, Alfredo sauce or pesto. You can also serve ravioli in broth or even alone with a drizzle of oil and parmesan cheese
How to make Homemade Ravioli
Make a well in the flour on a pastry board and add the eggs and a pinch of salt to the center.
Beat the eggs with a fork and incorporate them into the dough. Work it with your hands until you form a compact, smooth and homogeneous ball, sprinkling the pastry board with a little flour from time to time.
Let the dough rest for an hour covered with a damp cloth. Divide the dough into two parts and roll them out with a rolling pin to form two thin sheets. Otherwise, roll out the dough with a pasta machine folding the dough over itself and passing it through the machine several times until it thin enough, dusting lightly with flour at each step.
Spread the filling on one sheet of pastry in piles spaced about 2-inches apart and cover with the other sheet of pastry, pressing lightly around the filling to join the sheets together perfectly.
Dust with flour and let rest for about 20 minutes. Cut the ravioli into even squares with a ravioli cutter.
Boil ravioli in salted water. Drain and dress them.