Homemade Ravioli
Domenic
There are some things in this world that can only be described as an “absolute good”. In my world that means anything that gets devoured by my family with no complaining, or even a few minutes of silence at the table. These ravioli are a perfect family meal, and no, I don’t do gluten or dairy free, so don’t ask.
Prep Time 1 hour hr
Cook Time 10 minutes mins
Rest Time 1 hour hr
Total Time 2 hours hrs 10 minutes mins
Course Main Course
Cuisine Italian
- 1 15 oz container of Ricotta Cheese
- 1 egg
- 1/2 cup grated pecorino romano cheese
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound simple egg pasta dough see recipe
It is important to remember that there is really no right or wrong for shape or size of the ravioli, just try to ensure that your pasta sheets are the same size and thickness.
Step 1:
Combine all filling ingredients into a stand mixer or bowl and use paddle or wooden spoon to mix until everything is well incorporated.
Step 2:
Once the ricotta is ready, begin sheeting out the dough into 14 inch sheets. Place a bottom sheet on your work surface and place about a tablespoon of filling in two rows one inch apart, leaving one inch at the end of the sheet (12 ravioli).
Step 3:
Place a top sheet over the filling evenly and press around the filling to form each ravioli and remove all the air. If you have a ravioli cutter, use it to cut out each ravioli from the sheet and then press each ravioli firmly to seal the pasta. If you do not have a ravioli cutter, use a knife and cut out the ravioli, then use a fork to press each ravioli on the sides in order to create a seal.
Step 4:
bring a pot of water to a boil. Gently place the ravioli in the boiling water and cook until they are floating and tender, about 4 minutes (do in batches if you don’t have a big enough pot).
Step 5:
top with your favorite red sauce or butter and cheese (frankly, use whatever you want they will taste great!), serve and enjoy!