Homemade Ravioli with Four Rich Fillings
This cherished family recipe for homemade ravioli is perfect for any occasion, from family gatherings to romantic dinners. Made with a simple yet flavorful dough and stuffed with a choice of four decadent fillings, each bite offers a unique taste experience. Whether you prefer the creamy texture of ricotta, a savory beef and spinach blend, zesty sweet Italian sausage, or delicate seasonal vegetable flavors, these ravioli are sure to impress. This recipe emphasizes the art of hand-making pasta, encouraging you to enjoy the process while creating delicious handmade ravioli that can be served with your favorite sauces. Prep time includes an hour for the ravioli to dry, ensuring the perfect texture when cooked.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Unbleached white flour
3 cups (Sifted)
Salt
1/2 teaspoon (Sifted with flour)
Eggs
2 (Cracked and slightly beaten)
Warm water
1/2 cup (Gradually added)
Ricotta cheese
1.5 lbs (Drained)
Romano cheese
1/4 lb (Freshly grated)
Eggs for Ricotta Filling #1
2 (Slightly beaten)
Prosciutto or salami
1/4 lb (Chopped fine (optional))
Nutmeg
1 dash (Ground)
Salt and pepper
To taste (Seasoning)
Ground beef
1/4 lb (Lean)
Ground veal
1/4 lb (Lean)
Butter
1 tablespoon (Melted)
Garlic
1 clove (Whole)
Cooked spinach
1/2 cup (Chopped and squeezed dry)
Parsley
1 tablespoon (Chopped)
Eggs for Beef and Spinach Filling
2 (Slightly beaten)
Romano cheese for Beef and Spinach Filling
2 tablespoons (Freshly grated)
Nutmeg for Beef and Spinach Filling
1 dash (Ground)
Italian sausage
3/4 lb (Loose or casings removed)
Eggs for Sausage Filling
2 (Slightly beaten)
Romano cheese for Sausage Filling
2 tablespoons (Freshly grated)
Instructions
1
Prepare the Fillings:
2
1. Ricotta Filling #1: In a large mixing bowl, combine 1 1/2 lbs of drained ricotta cheese, 1/4 lb of freshly grated Romano cheese, 2 slightly beaten eggs, optional chopped prosciutto or salami, a dash of nutmeg, and season with salt and pepper. Mix until smooth and creamy. Set aside.
3
2. Ricotta Filling #2: Repeat the blending process using different seasonings if desired (consider adding herbs or spices tailored to your taste). Set aside.
4
3. Beef and Spinach Filling: In a skillet, melt 1 tablespoon of butter over medium heat. Add 1/4 lb of lean ground beef and 1/4 lb of ground veal. Cook until browned, then remove and discard 1 clove of garlic added for flavor. Allow the mixture to cool before adding 1/2 cup of cooked and chopped spinach, 1 tablespoon of chopped Italian parsley, 2 slightly beaten eggs, 2 tablespoons of freshly grated Romano cheese, and a dash of nutmeg. Mix until well blended and set aside.
5
4. Sausage Filling: In a frying pan, brown 3/4 lb of loose sweet Italian sausage, then drain the fat and let it cool. Mix in 2 slightly beaten eggs and 2 tablespoons of freshly grated Romano cheese until combined. Set aside.
6
Prepare the Ravioli Dough:
7
5. In a large bowl, sift 3 cups of unbleached white flour and 1/2 teaspoon of salt together.
8
6. Make a well in the center of the flour mixture. Crack 2 eggs into the well, breaking the yolks and slightly beating them with a fork or your hand.
9
7. Gradually mix the flour into the egg using a fork, slowly add 1/2 cup of warm water until the mixture starts to form a stiff dough. Blend until smooth, then knead well for about 5-10 minutes.
10
8. Cover the dough and let it rest for 15 minutes.
11
Assemble the Ravioli:
12
9. Cut the dough into two portions and roll each out on a floured surface to a thickness of about 1/16 to 1/8 inch.
13
10. On one sheet of the rolled dough, drop about 1 to 1.5 teaspoons of your desired filling approximately 1.5 inches apart. Cover with the second sheet of dough.
14
11. Press gently between the filling mounds to seal, ensuring there are no air pockets, then cut into squares using a pastry cutter or sharp knife.
15
Dry and Cook the Ravioli:
16
12. Allow the ravioli to dry on a floured surface for one hour.
17
13. Bring a large pot of salted water (6-8 quarts) to a rolling boil. Carefully drop in the ravioli and cook for 10 to 15 minutes or until they are tender.
18
14. Use a skimmer or slotted spoon to remove cooked ravioli, allowing them to drain well.
19
Serve:
20
15. Layer the drained ravioli on a serving platter, alternating with your favorite sauce and a sprinkling of grated cheese between each layer. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe for?
This is a cherished family recipe for Homemade Ravioli with Four Rich Fillings, suitable for various occasions from family gatherings to romantic dinners.
How many different fillings can I choose from?
The recipe provides options for four distinct fillings: two types of ricotta blends, a savory beef and spinach mixture, and a zesty sweet Italian sausage filling.
What ingredients are required for the ravioli dough?
The dough requires 3 cups of unbleached white flour, 1/2 teaspoon of salt, 2 eggs, and 1/2 cup of warm water.
How should I prepare the flour and salt for the dough?
You should sift the 3 cups of unbleached white flour and 1/2 teaspoon of salt together in a large bowl.
What is the first step in mixing the dough?
Make a well in the center of the flour mixture, crack 2 eggs into it, and break the yolks slightly.
How long should I knead the ravioli dough?
The dough should be kneaded well for approximately 5 to 10 minutes until it is smooth.
Does the ravioli dough need to rest before rolling?
Yes, after kneading, cover the dough and let it rest for 15 minutes.
What is included in the first Ricotta filling?
It contains 1.5 lbs of drained ricotta, 1/4 lb Romano cheese, 2 eggs, nutmeg, salt, pepper, and optional prosciutto or salami.
Can I customize the second Ricotta filling?
Yes, the recipe suggests using different herbs or spices tailored to your personal taste for the second ricotta option.
What meats are used in the Beef and Spinach filling?
This filling uses 1/4 lb of lean ground beef and 1/4 lb of ground veal.
How do I prepare the meat for the Beef and Spinach filling?
Melt 1 tablespoon of butter in a skillet and cook the ground beef and veal until browned.
What should I do with the garlic used in the beef filling?
The garlic clove is added for flavor during browning and should be removed and discarded before mixing the meat with other ingredients.
How is the spinach prepared for the filling?
The recipe calls for 1/2 cup of cooked and chopped spinach added to the beef and veal mixture.
What seasonings are in the Beef and Spinach filling?
It includes 1 tablespoon of Italian parsley, a dash of nutmeg, and 2 tablespoons of freshly grated Romano cheese.
How do I make the Sausage filling?
Brown 3/4 lb of loose sweet Italian sausage, drain the fat, let it cool, then mix with 2 eggs and 2 tablespoons of Romano cheese.
How thin should I roll the ravioli dough?
The dough should be rolled out on a floured surface to a thickness of approximately 1/16 to 1/8 inch.
How much filling should be placed in each ravioli?
You should drop about 1 to 1.5 teaspoons of your desired filling onto the dough sheet.
How far apart should the filling mounds be placed?
The mounds of filling should be placed approximately 1.5 inches apart on the dough.
How do I seal the ravioli properly?
Cover with a second sheet of dough and press gently between the mounds to seal, ensuring there are no air pockets.
What tool is recommended for cutting the ravioli?
You can use a pastry cutter or a sharp knife to cut the dough into squares.
Do the ravioli need to dry before they are cooked?
Yes, allow the ravioli to dry on a floured surface for one hour to ensure the proper texture.
How much water is needed to boil the ravioli?
Use a large pot containing 6 to 8 quarts of salted water brought to a rolling boil.
What is the cooking time for fresh ravioli?
Fresh ravioli should be cooked for 10 to 15 minutes or until they are tender.
How should I remove the ravioli from the boiling water?
Use a skimmer or a slotted spoon to remove them carefully so they can drain well.
What is the suggested serving method?
Layer the drained ravioli on a platter, alternating with your favorite sauce and a sprinkling of grated cheese between layers.
What kind of cheese is used throughout the recipe?
Freshly grated Romano cheese is used in the dough and all the filling variations.
Is it okay to add meat to the ricotta filling?
Yes, the recipe allows for the optional addition of finely chopped prosciutto or salami to the ricotta filling.
What kind of flour is best for this ravioli?
The recipe specifies using unbleached white flour for the dough.
Should the meat fillings be cooled before adding eggs?
Yes, allow both the beef and the sausage mixtures to cool before mixing in the beaten eggs.
What is the total preparation focus of this recipe?
This recipe emphasizes the art of hand-making pasta and encourages enjoying the process of creating fresh, handmade ravioli.