Homemade Ricotta Ravioli

We love a good fresh pasta dish and none is more iconic than ravioli.  This is a pretty simple recipe that focuses on a few ingredients namely ricotta, and our homemade ricotta ravioli hits all of the essential flavors for a delicious meal.  Homemade pasta takes more time than pre-made pasta, but the effort is worth it as the flavor is unmatched.  Fresh homemade pasta does take some unique ingredients that you will have to prepare for in advance, but luckily can be readily found on Amazon.  Tipo 00 (zero zero) flour and semolina flour are essential.  Also, I can not express how much really good eggs will enhance the flavor.  So far the best eggs we’ve found in a super market and used in our pasta come from Carol’s eggs.  You local farmers market may also have some incredible options as well.  Preparing the pasta in advance is also an option, and will save you time during the week if needed.  We hope you enjoy this simple homemade ricotta ravioli recipe and become a lover of making fresh pasta yourself.

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Homemade Ricotta Ravioli Yum

Course

Main Dish, Pasta

Cuisine

Italian

Prep Time

2 hours

Cook Time

5 minutes

Passive Time

30 minutes

Servings

people

Ingredients

Fresh Pasta

• 1 cup tipo 00
• 7 tbsp semolina flour
• 1 tbsp oil
• 3 tbsp water
• 9 egg yokes

Filling

• 12 oz ricotta
• 5 sprigs thyme leaves
• lemon zest
• salt to taste
• black pepper
• nutmeg light shake
• 1 egg

• 1 egg

Course Main Dish, Pasta Cuisine Italian Prep Time 2 hours Cook Time 5 minutes Passive Time 30 minutes Servings people Ingredients Fresh Pasta 1 cup tipo 00 7 tbsp semolina flour 1 tbsp oil 3 tbsp water 9 egg yokes Filling 12 oz ricotta 5 sprigs thyme leaves lemon zest salt to taste black pepper nutmeg light shake 1 egg 1 egg

Instructions

1. Place flours in a bowl or flat surface and then add other ingredients. Mix ingredients one at a time by hand or in mixer.
2. Knead dough for 5 minutes
3. Cover with Saran Wrap or in a ziploc until ready to use, letting rest for at least 30 minutes.
4. You will use half the dough. Reserve the remaining dough for another dish.
5. Filling and ravioli instructions:
6. Mix all ingredients in a large bowl
7. Roll out dough using kitchen aid pasta press to setting 6.
8. Lay pasta sheets on flat lightly floured surface using tipo 00.
9. Scoop small spoofuls of ricotta filling on half of the pasta sheets leaving at least 1 inch in between.
10. Take a water spray bottle and lightly spray the pasta.
11. Place second sheet of pasta on top of each pasta sheet with ricotta filling.
12. Press pasta together around each pile of filling, attempting to remove all air.
13. Using a pasta cutter cut raviolis out leaving at least 1/4 inch between ricotta filling and edge. Use a pizza cutter as an alternative to a pasta cutter if you do not have.
14. Bring a pot of water to boiling and add salt and olive oil.
15. Place each ravioli one at a time into boiling water.
16. Cook 3-4 minutes at a light boil.
17. Remove with a slotted spoon.
18. Top with powder Parmesan, lemon zest, and olive oil and serve.

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