Description
Delicious homemade ravioli filled with creamy ricotta and parmesan cheese, perfect for any pasta lover.
Ingredients
Scale
- 1 pound Fresh Pasta Dough (or store-bought fresh pasta sheets)
- 1 cup whole milk ricotta
- ⅓ cup parmesan cheese (freshly shredded)
- ⅛–¼ teaspoon lemon zest
- 2 teaspoons fresh basil (finely chopped or 1 tsp dried)
- Pinch ground nutmeg
- Salt and pepper to taste
- Homemade Tomato Sauce (or sauce as desired, for serving)
- Parmesan and/or basil (for garnish)
Instructions
- Make the fresh pasta dough and let it rest as directed. Prepare a baking sheet by sprinkling semolina across it and set aside.
- Make the filling: In a bowl, combine the ricotta, parmesan cheese, lemon zest, basil, nutmeg, salt, and pepper. Taste test to adjust any levels according to your taste. Set aside or in the fridge if not using right away.
- Bring a large pot of salted water to a boil.
- Roll out the dough: Take approximately ¼ of the fresh dough ball and form it into a rectangle shape. Roll it out on the largest setting of your pasta machine.
- Thread the dough through each smaller setting, getting thinner each time, until you’ve reached your desired thickness.
- On one half of the rolled-out dough section, place approximately 1 ½ teaspoons of the filling spaced about 1 ½ inches apart.
- Fold over the other half of the dough on top of the filling. Press around each filling to create the pockets.
- Use a pizza cutter or pasta wheel to cut between each pocket. Press the edges down as needed.
- Place the pockets on your prepared baking sheet.
- Once the water is at a rolling boil, add the ravioli pockets in batches. Cook for approximately 2-4 minutes until they float.
- Remove from the water and place directly into your sauce. Continue until all ravioli pockets are cooked.
- Serve immediately and garnish with additional parmesan cheese and basil as desired.
Notes
- For the lemon zest, you can use between ⅛ to ¼ teaspoon depending on your taste preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg