Recipe: Cheese Ravioli from Scratch

by Irina Gonzalez on November 4, 2010

in Classics Made Healthier Recipes,RECIPES

I always thought that making my own pasta was really intimidating. But I decided to conquer my fear and found two friends that wanted to experiment with me. In the end, it was actually much easier than I thought. The only problem is that it is a very time consuming endeavor, but they turned out great!

Finished Result: Cheese Ravioli

How to Make Your Own Ravioli

-1lb white flour
-4 eggs
-1 cup skim Ricotta cheese
-1/4 cup grated Parmesan cheese
-1/4 cup dried basil
-1 egg
-4 garlic cloves

1. First, you’re going to have to make your own pasta dough. To do this, get 1 pound of flour and empty it on your counter. Then, create a circle out of it and empty the middle so that your flour pile looks a bit like a doughnut. Crack open 4 eggs and pour them into your doughnut’s hole. Add in some salt as desired and use a fork to begin mixing the flour into the egg middle. Do this quickly until all of the eggs and flour are mixed together evenly

2. Next, knead your mixture until the dough is very smooth. This may take a while and if it dries out, add a little bit of water. Once your dough is ready, sprinkle flour on a counter surface and begin rolling out the dough (usually it’s easiest to cut it into 1/4 sections). Remember that the dough expands when cooked, so you must roll it out extremely thinly. Think about the thickness of a dime.

3. To make your dough into ravioli shapes, take a glass or cup from your cupboard. This is an easy and cheap way to cut circles out of your dough without spending a lot of money on a special machine. Cut out as many circles as will fit and continue the process all over again with the remaining sections of your pasta dough. Set up a 2nd section on your counter to begin the ravioli.

4. For your ravioli filling, you can create whatever mixture you like. I wanted cheese ravioli and so I combined 1 cup of Ricotta cheese, 1/4 cup of Parmesan cheese, 1/4 cup of dried basil, 1 egg and 4 minced garlic cloves. You can add other cheeses, herbs per your liking or even create a meat ravioli.

5. Once you have your filling, simply use a tablespoon to put a dab in the middle of one circle. To seal them, dip your fingertip in a glass of water and wet the edges of the ravioli around the filling, cover the circle with another circle of dough, pinch them together with your fingers and then squeeze the edges shut with the end of a fork.

6. Voila! You now have your ravioli ready. Wasn’t that easy? It’s a pretty simple process that I was completely afraid of before I did it. But, really, it simple yet time consuming. Once your ravioli is ready, bring a pot of water to a boil and cook them. They’re fresh and ready to be devoured.

7. Keep in mind that fresh pasta takes very little time to cook, so make sure you are very vigilant of the ravioli in the water. If you begin to overcook them, some of them may break open and leak the filling into the water. Don’t worry, simply take them out and strain them. Just add some sauce and sprinkle with Parmesan cheese and get ready to enjoy the deliciousness!

All in all, this was a really fun recipe to make. I would actually love to try this again with a healthier spin. I think next time I would try to make a healthier pasta dough by using whole wheat flour. I would also try some kind of fresh, local cheese and maybe make the filling a bit more interesting by adding some red peppers and spinach.

*Recipes adapted from How to Make Pasta the Easy and Fun Way and Make Ravioli from Scratch.

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{ 2 comments… read them below or add one }

Amanda November 6, 2010 at 3:50 pm

I did this recipe with a few changes. When I rolled out my dough, I rolled in fresh thyme which gave the ravioli a great pattern and a yummy taste. I also did my filling with grilled chicken, ricotta cheese, Parmesan cheese, spinach and thyme. It was delicious. Time consuming, and I made way too much filling so I froze the leftover (I’m thinking maybe for manicotti), but totally worth it.


Irina G November 18, 2010 at 9:05 am

Yuuummmm… have you tried making the manicotti yet?


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