Here’s a delicious recipe for Ricotta Ravioli — either fully homemade or with a shortcut depending on how much time you have. I’ll walk you through both the homemade pasta dough version and a quicker wonton wrapper version for busy nights.
🧀 Ricotta Ravioli
📝 Basic Ricotta Filling:
✅ Ingredients:
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1 1/2 cups whole milk ricotta
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1/2 cup grated Parmesan or Pecorino
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1 egg yolk
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Optional: 1/2 teaspoon lemon zest, pinch of nutmeg, or chopped spinach/herbs
🍝 Option 1: Homemade Ravioli Dough
🥚 Pasta Dough Ingredients:
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2 cups all-purpose flour
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3 large eggs
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1/2 tsp salt
🔪 Instructions:
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Make the dough:
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Mound the flour on a clean surface.
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Make a well in the center, crack in the eggs, and add salt.
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Mix with a fork, gradually incorporating flour, then knead until smooth (~8–10 min).
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Wrap and rest for 30 minutes.
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Roll out pasta:
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Use a pasta roller or rolling pin until thin (setting 6 on most pasta machines).
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Form ravioli:
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Place 1 tsp of filling every 1–2 inches along a pasta sheet.
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Brush edges with water or egg wash, cover with another sheet, press out air, and seal.
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Cut into squares or circles.
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Cook:
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Boil salted water.
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Cook ravioli for 2–3 minutes, until they float and are tender.
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🕒 Option 2: Quick Ravioli with Wonton Wrappers
🔪 Instructions:
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Lay out wonton wrappers.
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Place 1 tsp of ricotta filling in the center.
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Brush edges with water and fold over (diagonal or square), pressing edges tightly.
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Boil in salted water for 2 minutes or until they float.
🍅 Serving Sauce Ideas:
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Brown Butter & Sage: Melt butter, add sage leaves until crisp, pour over ravioli.
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Tomato Basil Sauce: Classic marinara or homemade tomato sauce.
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Garlic Cream Sauce: Garlic, heavy cream, Parmesan.
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Pesto: Basil or arugula pesto is excellent with ricotta.
🧊 Storage:
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Uncooked ravioli can be frozen on a baking sheet, then transferred to bags. Boil from frozen for 4–5 minutes.
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Cooked ravioli lasts 2–3 days in the fridge.