The word “ravioli” is reminiscent of the Italian verb riavvolgere which means “to wrap”. The word may also be a diminutive of Italian dialectal rava, or turnip. The most primitive mention of ravioli appeared in the 14th century in the writings of Francesco di Marco, a merchant of Prato. Traditional recipe of ravioli is that it should be filled with greens, or greens and cheese since it originally comes from Liguria where the diet was mainly vegetarian. Today, there are many different recipes for ravioli. In places where ravioli is not a common dish, canned ravioli is perhaps the most known form of ravioli available. This type of ravioli is filled with either processed cheese or beef and served in a tomato-meat, tomato or tomato-cheese sauce. Toasted ravioli are breaded and deep fried and are a popular snack food or appetizer in the U.S. and a few other places. Continue reading to know some easy homemade ravioli recipes.
Easy Homemade Ravioli Recipes
Italian Home Made Ravioli Recipe
- 2 ½ cups All-purpose Flour (un-bleached)
- ½ cup Semolina Flour
- 4 Eggs
- 1 tsp Salt
- Combine all the flours and salt and stack it on an even platform.
- In the center of the mound, make a hole with your fist or a small bowl.
- Crack the eggs in that hole and beat it with a fork to break the yolks.
- Mix the flour and the eggs, moving in a clockwise motion.
- Continue mixing the flour into the eggs until a firm ball of dough is made. Push aside the excess flour. Stop kneading the dough when a smooth ball is made.
- Add a little more flour but not too much if the dough is sticky.
- When you have the right consistency, put the ball of dough on a floured surface and cover it with a damp cloth or a bowl for 30 minutes.
- Cut dough into 4 smaller balls when you are ready to roll out.
Hand Cut Method For Ravioli
Same as above.
- Make a small dough ball to create one 12 x 10 inch rectangle.
- Take a ruler and mark with a knife 6 rows of five 2 inch squares.
- In the center fill each square with your ravioli filling and cover it with a second sheet of pasta dough using the same rolling technique as before.
- Seal all the four corners by pressing it down.
- Cut between the rows in both directions with a pastry wheel.
- The ravioli is ready to cook.
Ravioli Using The Form Method
Same as above.
- Roll out dough using same technique as above to fit a ravioli form leaving ½ inch extra on the sides.
- Put a small teaspoon of your favorite filling on each piece.
- Cover it with a second layer of pasta dough and press down using a rolling pin and roll over the top piece to cut the ravioli.
- Turn the pieces over and press out individual pieces.
- Take floured sheets or wax paper and place these pieces it on it until ready to cook.
Homemade Ravioli With Ricotta Cheese Filling
- 4 Eggs
- 2 Eggs, beaten (for egg wash)
- 3 cups All-purpose Flour (plus additional for dusting)
- ½ cup Water
For The Ricotta Cheese Filling
- 1 cup Ricotta Cheese (well drained)
- 1 Egg
- Salt and Pepper
Preparation For Ricotta Cheese Filling
- Mix all the ingredients in a bowl
- Put it in the refrigerator for few minutes to firm up.
Preparation For Ravioli Dough
- Take an electric mixer with a dough hook and add eggs 1 at a time and mix it. Continue mixing while adding all the flour and water. Mix it until it forms a ball.
- On your work surface, sprinkle some flour and mold the dough until it becomes smooth.
- Take a plastic wrap and wrap the dough in it and keep it aside for 30 minutes.
- Cut the dough into half and immediately cover the rest of the dough preventing it from drying out.
- Sprinkle flour on the work surface and on the dough.
- Make rectangle shapes from dough and roll it through the pasta machine 2 or 3 times, at its widest setting.
- Once it comes out from the rollers, reduce the setting and put the dough again 2 or 3 times.
- Repeat this until the machine is at its narrowest setting.
- The final look of the dough should be paper-thin at about 1/8 inch thickness.
- Sprinkle flour on the work surface and dough and put it on the long sheet of pasta. With egg wash, brush the top surface of dough.
- Put 1 tbsp of cooled filling about 2 inches away on half a sheet of pasta.
- Now fold the unfilled half over the filling.
- With a finger or espresso cup, form a seal by pressing out air pockets around each heap of filling.
- Cut each piece into squares, using a crimper.
- Before cooking, ensure that all the crimped edges are well sealed.
- Prevent them from sticking by dusting with cornmeal if you are planning to make ravioli in advance.
- For 10 to 15 minutes, cook the ravioli in plenty of boiling water.
- Do not overcrowd the pot since ravioli tends to float up once cooked.
- With a large strainer or slotted spoon, remove ravioli from water.
- Garnish your pasta plate with your favorite pasta sauce and grated cheese before serving.