Making Fresh Stuffed Ravioli
There is a specific satisfaction in sealing a ravioli and watching it puff slightly as the air escapes. This is a practice of patience, requiring you to handle the dough gently and work with cold fillings to maintain structural integrity.
The dough needs time to relax.
If you try to roll out freshly kneaded dough, it will snap back like a rubber band. Give it at least 30 minutes under a bowl to rest so the gluten can soften.
- pasta machine or rolling pin
- bench scraper
- fluted pasta wheel or knife
- pastry brush
What goes in.
- 2 cups00 flour
- 3large eggs
- 1 tspolive oil
- 1 cupricotta cheese, drained of excess liquid
- 1/2 cupfinely grated parmesan
- 1/4 cupchopped flat-leaf parsley
Seal from the center out
When placing the top sheet over the filling, use your thumbs to press out air starting from the filling mound and moving outward. Air pockets inside will cause the ravioli to burst in boiling water.
The method.
Prepare the dough
Mound the flour on a clean surface, create a deep well, and crack eggs into it. Use a fork to whisk the eggs, gradually pulling in flour until a shaggy mass forms. Knead for 10 minutes until the dough feels like an earlobe.
Chill the filling
Combine the ricotta, parmesan, and parsley. Refrigerate the mixture for at least 30 minutes; a cold filling is firmer and significantly easier to portion cleanly onto the pasta sheet.
Roll the sheets
Roll the dough into thin strips, aiming for the second-to-thinnest setting on a machine. If hand-rolling, keep the sheet thin enough that you can see your fingers through the dough.
Assemble
Brush a light egg wash over the bottom sheet. Place teaspoons of filling 2 inches apart. Lay the second sheet over the top, press to seal, and cut with a fluted wheel.
Cook
Drop the ravioli into heavily salted, boiling water. They are done the moment they float to the surface, usually within 2 to 3 minutes.
Other turns to take.
Butternut Squash
Replace ricotta with roasted, pureed squash and a pinch of nutmeg.
Meat Filling
Sauté ground beef or pork with garlic and onion until very dry before mixing with parmesan.
When it doesn't go to plan.
Keep the flour dusting to a minimum; excess flour prevents the two dough sheets from sticking together.
If the dough feels dry while kneading, wet your hands with water rather than adding more liquid to the mix.
Freeze raw ravioli on a parchment-lined tray before transferring to bags to prevent them from clumping together.
The ones that keep coming up.
Why did my ravioli break open while cooking?
You likely trapped too much air inside, or the dough was rolled too thin in the center. Always press firmly around the filling.
Can I use all-purpose flour?
Yes, but the texture will be slightly softer and less elastic than 00 flour.
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