Homemade Ravioli

My aunt Beverly used to make homemade ravioli when I was a kid. The first time she served it to us, I said to her “These are as good as the ones we eat from a can!”, thinking that I was paying her a real compliment. Later, my Mom scolded me and explained that it is not really a compliment to compare an Italian-American’s cooking to something out of a can! And I thought I was saying the right thing. Anyway, I probably haven’t had much of the Chef Boyardee stuff since.

I never got my aunts recipe so I wanted to come up with my own. I love this ravioli because the combination of creamy ricotta and tangy tomato sauce is such a great blend of two flavors, along with the tender and moist richness of freshly made pasta.

I never actually thought I’d make my own pasta, as I noted in my earlier posting on Basic Pasta Dough, but not long after I started making it I picked up a ravioli “plate” (called a ravioliera in Italian). I found it to be pretty simple to drape the rolled out dough over the plate and cut it into squares. After that’s done it’s only about opening up your imagination as to what you can do with various fillings. I’m kind of partial to a Ricotta and Spinach filling, but I’ve also filled ravioli squares with braised meat and ricotta and sundried tomatoes and goat cheese.

A couple of things to remember when making fresh ravioli: Be sure to dust the ravioli plate well with flour and also when sealing up the edges with a fork, it’s important to make sure you have a tight seal or filling may escape while the ravioli is cooking in the boiling water. Also, a gentle boil is not a rolling boil. Rapid boiling water could break open the ravioli.

If you love ravioli like I do, you have to start making your own pasta, it is so worth it.

This recipe will make 48 to 52 ravioli.

Print recipe

Ingredients

1 Batch Ricotta Cheese Filling (see link for recipe below)
1 Double Batch Basic Pasta Dough (see link for recipe below)
2 - 3 Cups Tomato Sauce (use your own or see link for recipe below)
1/2 Cup Fresh Basil (finely chopped)
1 Tablespoon Salt (for pasta water)
1/4 Cup Parmesan Cheese (grated)

Note

Ricotta Cheese Filling recipe

Basic Pasta Dough recipe

Tomato Sauce recipe

Directions


Roll out pasta sheets and set aside. Cut the pasta sheets the same length as the ravioli plate. Place pasta sheet on floured ravioli plate and press pasta down into the holes. Place 1 tablespoon of cheese filling into each hole.

Place second pasta sheet over top and use rolling pin to press pasta sheets together and cut.

Turn ravioli plate upside down to remove ravioli.

With a fork press along edge of ravioli to seal. Repeat steps one through 4 until all the ravioli is filled. Place in refrigerator until your ready to cook.

Add tablespoon of salt to water and bring water to a boil. Gently boil ravioli until tender, between 6 and 8 minutes. Remove from heat and drain.

Place ravioli on a plate. Add your favorite sauce. Sprinkle parmesan cheese on top and garnish with fresh herbs.

Homemade Ravioli