Homemade Cheese Ravioli Recipe: Easy and Delicious!

The Joy of Making Homemade Cheese Ravioli

There's something truly delightful about crafting your own meals from scratch, especially when it comes to homemade cheese ravioli. This labor of love not only produces an exceptional dish but also gives you the opportunity to tailor each element to your personal taste or dietary preferences. This recipe will guide you through the simple process of making delicious cheese ravioli right in your kitchen. Whether you're a seasoned home cook or a beginner in the culinary world, this homemade cheese ravioli recipe promises to be an enjoyable experience, resulting in a delectable meal that's perfect for any occasion.

Ingredients

Here's what you'll need to make approximately 3 dozen ravioli:

• For the Pasta Dough:
• 2 cups of '00' flour (or all-purpose flour for a less delicate texture)
• 2 large eggs
• Water, as needed
• A pinch of salt
• For the Filling:
• 1 cup of ricotta cheese
• ½ cup of grated Parmesan cheese
• ¼ cup of finely chopped fresh parsley
• 1 large egg
• Salt and pepper to taste
• For Serving:
• Butter or olive oil
• Optional: fresh sage, lemon zest, or your favorite sauce

Step-by-Step Homemade Ravioli Making Process

Making the Pasta Dough

1. On a clean, spacious work surface, mound the flour and create a well in the center.
2. Crack the eggs into the well, add the salt, and using a fork or your fingers, gradually mix the eggs with the flour, pulling in flour from the inner edge of the well.
3. Once the mixture becomes thick and shaggy, start kneading it until you have a smooth, pliable dough. This should take about 5 to 10 minutes. If the dough is too dry, add water a teaspoon at a time.
4. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Preparing the Cheese Filling

1. In a medium-sized bowl, combine the ricotta, Parmesan, parsley, egg, salt, and pepper. Mix until well combined and creamy. This mixture will be the filling for your ravioli.
2. Set aside the filling, ideally in the refrigerator, to keep it firm while you work with the pasta.

Rolling and Cutting the Pasta

1. After resting, divide your dough into four equal pieces. Keep the rest covered while working with one piece at a time to prevent it from drying out.
2. Flatten the dough into a disc and roll it out either by hand with a rolling pin or with a pasta machine. If rolling by hand, aim for about 1/16 inch thickness. If using a machine, run it through until you reach the thinnest setting.
3. Using a pasta cutter or sharp knife, cut the rolled dough into two long sheets. One will be for the bottom of the ravioli, and the other for the top.
4. Place small dollops of cheese filling (about 1-2 teaspoons) on the bottom sheet, evenly spaced. Brush around the filling with water or egg wash to help the pasta adhere.
5. Lay the second sheet over the top, pressing down around each mound of filling to seal. Use a ravioli stamp, cookie cutter, or knife to cut out the ravioli.

Cooking and Serving

1. Bring a large pot of salted water to a gentle boil. Add your homemade ravioli in batches. They will cook very quickly, in about 3-4 minutes, or until they float to the surface.
2. While the ravioli cook, prepare your serving sauce or dressing. Traditionally, a simple butter and sage sauce complements the cheese filling perfectly, but you can also use olive oil or any sauce of your choice.
3. Use a slotted spoon to transfer the ravioli to the sauce pan or directly onto plates, then dress with your chosen accompaniment.

How long can you keep homemade ravioli?

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Homemade ravioli can be stored in the refrigerator for up to 24 hours. For longer storage, freeze the ravioli on a baking sheet, then transfer to a freezer bag. They can be cooked from frozen, adding a couple of extra minutes to the cooking time.

What if my dough is too dry or too wet?

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If the dough feels too dry, gradually add water, one teaspoon at a time, until it comes together. If it’s too wet, incorporate more flour little by little until you achieve the right consistency.

Can I use store-bought pasta instead of homemade?

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Absolutely! If you’re short on time, store-bought wonton wrappers or fresh pasta sheets can be used instead. However, the texture and taste won’t be quite the same as homemade.