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Ravioli

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Ravioli

Cuisine:Italian

Course:Dinner

1h 0m prep 3m 0s cook 1h ready

40 ravioli; 8 servings Often served with a complementary sauce like any other pasta, cooked ravioli may also be sautéed in butter or olive oil until crispy around the edges and seasoned with fresh herbs and grated Parmesan.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp salt
    • 1 tsp extra-virgin olive oil
    Sub-recipe steps
    1. If making by hand, mound 2 cups all-purpose flour on a clean counter and make a well in the center. Add 3 large eggs (or 2 large eggs plus 3 egg yolks), ½ teaspoon salt, and 1 teaspoon extra-virgin olive oil to the well.
    2. Beat the eggs lightly with a fork, gradually drawing in some flour from the sides of the well, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough.
    3. If the dough feels too dry and crumbly, add a little water as needed; if it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks to the counter.
    4. Knead the dough for about 10 minutes, or until smooth and pliable. If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute; then remove and knead for 5 minutes as directed. If using a stand mixer, affix the dough hook and mix on low speed until the dough comes together, then increase to medium speed and knead for 2 to 3 minutes; remove and knead for 5 minutes as directed.
    5. Divide the dough into 4 pieces and wrap each piece loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out.
    6. After the dough has rested, roll out and cut as desired according to your recipe.
  • 1¼ cups any pasta filling
  • 4 quarts water
  • 2 tablespoons salt

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Fresh Pasta Dough, rolled and cut into 4-inch-wide sheets.
  • 1¼ cups any pasta filling
  • 4 quarts water
  • 2 tablespoons salt

Let's Cook

  1. Step 1.

    Have ready: Fresh Pasta Dough, rolled and cut into 4-inch-wide sheets.; 1¼ cups any pasta filling

  2. Step 2.

    Lay the pasta sheet with a long edge parallel to you on a lightly floured surface. On half of the sheet, place ½-teaspoon mounds of the filling spaced 1 inch apart. Dip your finger in water and run it around each mound of filling. Fold the other half of the pasta sheet over, taking care to cover each mound so that no air is trapped. With the side of your hand, press firmly between the mounds of filling to seal. Use a pizza cutter or pastry wheel to cut the sheet into squares or rectangles, checking that each piece is well sealed. (To cut round ravioli, use a cookie cutter or biscuit cutter.) Place the ravioli, not touching one another, on baking sheets dusted with flour. Repeat with the remaining pasta and filling. Let stand 45 minutes to 1 hour at room temperature, turning the pieces occasionally, before cooking.

  3. Step 3.

    To cook, bring to a boil in a large pot: 4 quarts water; 2 tablespoons salt

  4. Step 4.

    Add the ravioli, being careful not to crowd the pot; cook them in batches if necessary. Reduce the heat and simmer gently until the ravioli float to the surface, 2 to 3 minutes. Frozen ravioli will require an extra minute or two.

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