Step-by-Step Homemade Cheese Ravioli

step-by-step homemade cheese ravioli
I’ve been wanting to make ravioli since the day I tried to make my own pasta.  I thought I needed to wait until I had a pasta machine, but I had leftover ricotta from the white lasagna I made last week and didn’t want it to go to waste.  So I experimented, and I am so glad I did!!
It wasn’t hard at all.  I felt like the process went really fast and was very straight forward.

Step by Step Homemade Ravioli

homemade ravioli dough
To make the dough pulse 1 1/3 cup flour in a food processor with 2 eggs.  Add a little water if needed.  Once the dough forms a ball place it on a lightly floured work surface.  Knead 1-2 minutes.  Let sit under a damp washcloth for 15 minutes.
Homemade Ravioli Cheese filling
 While the dough is resting you can prepare the filling.  This can be anything!  I think crab would be so delicious, but I didn’t have any on hand…not that I ever have crab just laying around my kitchen.  For cheese filling I combined 1 cup ricotta cheese, 1/4 cup parmesan  1/4 cup tomme cheese (I had some from a friend, you could just double the parmesan instead), 1 egg, salt & pepper and basil.  Set aside.
Rolling out Homemade Ravioli
Divide the dough in half and roll out each half until paper thin.  I learned pretty quickly that you can speed the process along (and save some energy) by stretching the dough out with your hands.
Tools for making homemade ravioli
I bought a ravioli stamp over Christmas from Homegoods for $3.  Totally worth it.
Homemade Ravioli
Use the ravioli stamp to determine spacing.  Place a small dollop of filling in the center of each stamp.
Homemade Ravioli | SneakySpoons
 Place the other half of dough over the top, smoothing the dough out around the filling.  I tried using an egg wash, but that made the dough too sticky.  So I don’t recommend it.
Cutting out Homemade Ravioli
Stamp out the ravioli.
Cutting out Homemade Ravioli
Look at that!  Place ravioli on a baking sheet.  I used a spatula to help transfer them.
Freezing Homemade Ravioli
Place plate or baking pan into the freezer for 30 minutes.  Once frozen toss ravioli into a ziplock bag.
The ravioli can be cooked straight from the freezer.  Just add ravioli to a pot of boiling water and cook for 3 minutes.  Drain and serve with your favorite sauce.  Check back tomorrow to see how we cooked ours!
 
Step-by-Step Homemade Cheese Ravioli
 
Homemade Cheese Ravioli makes 36-38 ravioli
Ingredients
Dough:
  • 1⅓ cup all-purpose flour
  • 2 eggs
Filling:
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese
  • ¼ cup tomme cheese (or any other cheese)
  • 1 egg
  • salt & pepper
  • sprinkle of dried basil
Instructions
  1. In a food processor, pulse flour. Slowly add eggs, pulsing until dough begins to form. If dough appears too clumpy add a little water. Once dough forms a ball place on a lightly floured work surface. Knead dough for 1-2 minutes. Cover with a damp towel for 15 minutes.
  2. While dough rests, prepare filling. Combine ricotta, parmesan, tomme, egg, salt, pepper and basil. Set aside.
  3. Divide dough into two equal pieces. Roll each half out until paper thin, using your hands to help stretch the dough. Use a ravioli stamp to lightly stamp where each ravioli will be cut. Place a small amount of filling in the center of the stamp. Cover the dough and filling with the other half of dough, smoothing dough out around the filling. Use ravioli stamp to cut out each ravioli. Place ravioli on a cookie sheet lined with parchment or wax paper.
  4. Place ravioli into the freezer for 30 minutes. Remove and place ravioli in a freezer safe bag until ready to cook.
  5. To cook, remove ravioli from freezer. Place directly into a pot of boiling water and cook for 3 minutes. Serve with your favorite sauce.
Notes
SneakySpoons Original
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  1. […] cooked the homemade ravioli from yesterday’s post and served it with a light olive oil sauce that included pecans and […]

  2. […] can check out my other post on homemade ravioli here.  We did almost the same recipe, except we used half semolina flour.  I think the semolina flour […]

  3. […] this week it is back to the basics and quick and easy meals are our go-to for now.  No more homemade ravioli for me anytime soon. […]

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