Description
For the Ravioli:
2 cups all-purpose flour
2 large eggs
1/2 tsp salt
1 tbsp olive oil
2 tbsp water (if needed)
For the Filling:
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp fresh basil, chopped
1 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper
For the Parmesan Cream Sauce:
1 tbsp butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Directions:
Prepare the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil, and mix
gradually, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.
Make the Filling: In a bowl, mix ricotta, Parmesan, basil, lemon zest, salt, and pepper until well combined.
Roll Out the Pasta: Roll the dough into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of filling onto one sheet, leaving space
between each. Place another sheet over the top and press around the filling to seal. Cut into ravioli shapes using a cutter or knife.
Cook the Ravioli: Boil salted water and cook the ravioli for 3-4 minutes, or until they float. Drain and set aside.
Prepare the Sauce: In a saucepan, melt butter over medium heat. Add heavy cream, Parmesan, garlic powder, salt, and pepper. Stir until the sauce thickens
slightly, about 5 minutes.
Combine & Serve: Toss the cooked ravioli gently in the sauce, ensuring they’re evenly coated. Serve hot with extra Parmesan and fresh basil on top.
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Make the Dough: Combine flour, eggs, salt, and oil on a clean surface. Knead for 8-10 minutes until smooth and elastic. If dry, add water 1 tsp at a time. Wrap in plastic and rest for 30 mins.
2. Prepare Filling: While dough rests, mix all filling ingredients in a bowl. Cover and refrigerate.
3. Roll and Fill: Divide dough into 4 pieces. Roll one piece into a thin sheet (about 1/16-inch thick). Place teaspoon-sized filling mounds 1 inch apart. Brush around filling with water. Lay a second sheet on top, pressing out air and sealing edges. Cut into squares with a knife or wheel cutter.
4. Cook Ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float. Remove with a slotted spoon.
5. Make Sauce: As ravioli cook, melt butter in a saucepan. Add cream and bring to a simmer. Whisk in Parmesan, garlic powder, salt, and pepper until smooth and slightly thickened.
6. Combine: Gently toss cooked ravioli in the warm sauce and serve immediately.
Serving Suggestions
Plate the sauced ravioli and garnish with extra grated Parmesan, fresh basil, a crack of black pepper, and a light drizzle of quality olive oil. For a complete meal, serve alongside a simple arugula salad with lemon vinaigrette and crusty garlic bread to soak up the delicious cream sauce.
How-to Summary
Create a simple egg pasta dough and let it rest. Mix ricotta, Parmesan, basil, and lemon zest for the filling. Roll the dough thin, add filling mounds, cover with another sheet, seal, and cut into ravioli. Boil until they float. Simultaneously, make a sauce by simmering cream and whisking in Parmesan and seasonings. Toss the cooked ravioli in the sauce and serve.
Frequently Asked Questions
Can I make the ravioli ahead of time? Yes. Arrange uncooked ravioli on a floured baking sheet, freeze solid, then transfer to a bag for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the boiling time.
What can I substitute for ricotta? Whole-milk cottage cheese (drained) or a mix of mascarpone and goat cheese are excellent substitutes for a different flavor profile.
My sauce is too thick. How can I fix it? Thin it out by whisking in a splash of the pasta cooking water, one tablespoon at a time, until your desired consistency is reached.
How do I prevent the ravioli from bursting while cooking? Ensure edges are well-sealed by pressing out all air pockets and using a light brush of water. Also, maintain a gentle boil, not a rolling boil.
Can I make the dough without a pasta machine? Absolutely. Use a long rolling pin and patience. Roll from the center outward, rotating the dough, until it’s thin enough to see the shadow of your hand through it.
Common Mistakes to Avoid
- Overfilling the ravioli, which prevents a good seal and causes bursting.
- Not letting the pasta dough rest, resulting in a tough, elastic dough that’s hard to roll thin.
- Adding the Parmesan cheese to a boiling cream sauce, which can cause it to clump. Always simmer gently and whisk constantly.
- Crowding the pot when boiling the ravioli, which lowers the water temperature and makes them stick together.
- Rinsing the cooked ravioli, which washes away starch and prevents the sauce from adhering properly.
Conclusion
Homemade ricotta ravioli with Parmesan cream sauce is a rewarding culinary project that elevates a simple meal into a special occasion. By following the detailed steps and avoiding common pitfalls, you can create restaurant-quality pasta in your own kitchen. The key lies in taking your time with the dough, sealing the ravioli well, and balancing the rich, creamy sauce with the bright, herby filling. Enjoy the process and the delicious results.
