Ricotta-Filled Ravioli (Ravioli di Ricotta)
3.5
(23)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Ingredients
Makes 4 servings
For the ravioli filling:
For the ravioli dough:
Preparation
To make the ravioli filling:
Step 1
1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
To make the ravioli dough:
Step 2
1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
Step 3
2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
Step 4
3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
Step 5
4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
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Reviews (23)
Back to TopI tried your recipe for ravioli the dough was very dry had to add six Tblsp of water. The filling was on the bland side I had go spice it up a little.
HM
Palestine il
11/19/2022
The filling was delicious and made the perfect amount for my family. I made the filling as written, but I divided it in half and added some butternut squash that I roasted and mashed along with a bit of honey. Both the plain ricotta and the squash versions were excellent. I didn’t use the dough recipe, as I use the standard 1 egg per 100 grams 00 flour recipe that I was taught as a child. It is foolproof.
nightfall
Baltimore, MD
2/5/2021
This filling recipe is delicious! So fresh and light, and the finished ravioli need little more than to be tossed in a little butter, salt and pepper. I used the food processor to blend mine as I wanted it super smooth and creamy, and it was perfect. I can't comment on the dough recipe as I used my own, but this filling will become a yearly must have for our Christmas ravioli making party!
JCottam
Orange County
11/29/2020
The ravioli was fantastic! I skipped the ravioli recipe (I have own that works) but the filling was great!
brown131
6/1/2019
I made a half-recipe of the filling. We really liked the filling with the nutmeg and lemon zest. I didn't use the dough recipe, as I have my own that I use.
brown131
3/31/2019
This recipe needs to be removed. Does NOT make pasta dough. Wasted ingredients. Wish I would have read the reviews first. Please remove this recipe, epicurious.
Emlepa
7/16/2018
I didn't read the reviews and I should have- they are right about the pasta - the recipe doesn't actually make a dough, it is too dry. The filling was good, so I am giving it one star for the filling.
jennifercolburn8080
Portland, OR
2/1/2018
These were fantastic!! I have to admit here, I didn't have time to make dough so did the wonton wrapper thing and it was so great! Made them with my 8yo, trimmed with a fluted cutter and everything. We served them with a light pesto cream sauce. Delicate and delicious. Would definitely make again.
tochefs
Toronto
3/6/2017
DO NOT use the pasta recipe. Wasted a lot of time and started over with a different recipe. Should have filling and pasta as 2 listings
PDXMama
6/21/2016
My first time making homemade ravioli. I added Mozzarella to the cheese, I don't know how it would've been with just ricotta. I doubled the recipe, we have a large family, and it was MORE than enough. Everyone loved it, and aside from my difficulties with dough being too sticky (I think I left a cup of flour out), it was simple.
PriyaJavia99
USA
5/17/2015
One of the blandest recipes ever. Dough is WAY too moist. Either the author was using quail eggs or doesn't know the true meaning of dusting flour. I finally got enough extra flour worked in to get one sheet through my pasta maker to try the filing. It needed more favors. Probably some real parm and some herbs. I will make ravioli again but not using this recipe. Regard's https://oxter.in
PriyaJavia99
USA
5/17/2015
I already have an excellent recipe for dough, but I used the recipe for the filling and it was excellent. I didn't have any lemons on hand, so I used 5-6 drops of lemon juice and the filling was excellent and not overpowering.
MomCarole
West Virginia
3/17/2014
Was pretty disappointed with these--not only is the dough very dry (expected to need a little liquid based on other reviews, but ended up adding leftover egg whites plus a couple tablespoons of water to make it workable), but the filling is overpoweringly lemony.
sitagaki
1/12/2014
Kitchen aid mixers should ONLY be used on settings 1 or 2 when making dough! I use 3.5 cups flour (at least 1.5 semolina). I weigh the 2 cups of flour rather than sift 2 cups white flour apprx 250grams. With the dough hook moving slowly add 5 eggs-1 at a time. I use less then a teaspoon of olive oil and another of water. Let hook knead for a few minutes into a ball.
JimCic
New England
11/10/2013
The dough recipe was too thick, so I would use a thinner dough recipe, but the filling was fantastic. I gave the rating based on the filling (not the dough); the dough would probably only be worth 2.5 stars alone. Next time, I will make it with semolina flour and less flour overall; hopefully that will help. Delicious though!!
labellacuoco
Oregon
11/1/2013
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