Ravioli with Ricotta Filling Recipe

Name: Ravioli with Ricotta Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour, all-purpose sifted; 1/2 teaspoon salt; 4 large eggs; 6 tablespoons water cold; 3 cups ricotta cheese; 2 large eggs well beaten; 1 tablespoon parmesan, parmigiano-reggiano cheese, grated; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons parsley leaves chopped

Servings: persons

1
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 cup sifted flour and salt.
2
Make a well in center of flour.
3
Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough.
4
Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic.
5
(Use shorter time if you are using a pasta machine to roll the dough.)
6
RICOTTA FILLING Combine in a large bowl all filling ingredients.
7
ASSEMBLY Divide dough into fourths.
8
Lightly roll each portion 18 inch thick and cut lengthwise into 5 inch wide strips.
9
Use the strips immediately--do nt allow to dry.
10
Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip.
11
Continue along the strip, placing the filling at about 1 1/2 inch intervals.
12
Fold the strip in half lengthwise, covering the mounds of filling.
13
To seal, press the edges together with the tines of a fork.
14
Press gently between the mounds to form rectangles about 1 1/2 inches long.
15
Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal.
16
COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time).
17
Boil rapidly, uncovered, about 20 minutes or until tender.
18
Remove raviolis with a slotted spoon and drain.
19
Palce on a warmed platter and top with tomato sauce.
20
Sprinkle with: grated Romano or Parmesan cheese Serve immediately.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups flour, all-purpose sifted, 1/2 teaspoon salt, 4 large eggs, 6 tablespoons water cold, and more.

Yes, Ravioli with Ricotta Filling falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ravioli with Ricotta Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions