Introduction: Making Ravioli
In this lesson, I’m going to show you how to make one of my favorite fresh pastas, ravioli. We’ll be using a simple ricotta filling that is the perfect pairing to any dough recipe. You will need some pre-"rested" pasta dough in order to do this lesson. Either use the spinach flavored dough from Lesson 11, or make a batch of the egg or egg-free dough. I use the egg-free semolina dough, but any one of the three will be delicious with this filling.
Step 1: What You'll Learn in This Video Lesson:
- How to make basic, but super delicious, ricotta filled ravioli.
- Mark Twain's secret of success.
Step 2: Ricotta Ravioli Filling Recipe
Serving Size: This is enough filling for approximately 40 (2"x2") ravioli.
- 16oz / 454g (approx. 2 cups) ricotta cheese
- 1/2 tsp kosher salt
- 1/2 tsp freshly grated nutmeg
- 2 pinches freshly ground pepper
- 1 egg
Step 3: Key Points to Remember:
- A piping bag is the easiest way to place filling on the dough sheets.
- Pasta sheets should be a bit thinner (= more translucent) than the ones we used for the other shapes.
- DO NOT air dry these sheets like we did for all previous shapes. The more 'fresh out of the roller' the better.
- Remove the air around the filling before pressing the two sheets of dough together.
- Sealed in air can cause the ravioli to break open (or pop) when cooking.
- If overcooked, the filling will become grainy. So keep an eye on them while they cook!
- To sauce the ravioli, I recommend just simple melted butter, freshly ground pepper, and parmesan!
Step 4: Quiz Time!
Once you've watched the video lesson, put your knowledge to the test! Take the quizzes below and see how you do.
{ "id": "quiz-1", "question": "What's the longest you can wait to cook the ravioli after making them?", "answers": [ { "title": "1 hour", "correct": true }, { "title": "2 hours", "correct": false }, { "title": "3 hours", "correct": false } ], "correctNotice": "You got it! If you wait any longer than an hour, the moisture in the filling can disintegrate the dough.", "incorrectNotice": "I'm afraid not. If you wait any longer than an hour, the moisture in the filling can disintegrate the dough." }
{ "id": "quiz-2", "question": "Can you use flavored dough to make ravioli?", "answers": [ { "title": "Yes", "correct": true }, { "title": "No", "correct": false } ], "correctNotice": "You sure can! Doing so adds endless options for flavor combinations when pairing the dough and filling.", "incorrectNotice": "I'm sorry, but you SO can! :)" }
Step 5: High Five!
I hope you enjoyed making your last project in this class! Ravioli is a bit more time consuming than the other pastas we made, but I think it's super delicious-ness makes up for that!