Preparation

• Pour into a bowl:
  – the semolina or whole wheat semolina;
  – a pinch of salt;
  – the water;
  and start kneading directly in the bowl.

  If necessary, add very little water.

  Transfer the dough to a lightly floured work surface and knead until obtaining a firm and elastic dough.

  I recommend using a non-stick silicone mat.

  Form a dough ball, place it in a freezer bag or wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

  It will be easier to work and roll out.

• 

• Preferably 1-2 days old, well-drained.

  Place the well-drained ricotta in a bowl and season with:
  – a pinch of salt;
  – a pinch of pepper;
  – as needed marjoram;
  – a pinch of cinnamon [optional];
  and coarsely work it with a fork.

  Transfer the ricotta cream into a piping bag and store it in the fridge until use.

• After 30 minutes, take the dough ball out of the refrigerator.

  Transfer the dough to a lightly floured work surface.

  I recommend using a non-stick silicone mat.

  

• Divide the dough into two equal balls and roll each ball with a rolling pin.

  You must obtain two sheets:
  – thin enough but not cracking to let the filling out;
  – more or less the same shape and size so that you can overlap them;
  – wide enough to cut the ravioli without having to re-knead and roll out [if not, don’t worry: you just have to repeat the process].

  Flour only the side of the sheet that touches the work surface.
  The top surface will remain clean and adhere well to the second sheet.

  Distribute the ricotta on the first sheet – using the piping bag – in equidistant mounds so you can cut the ravioli with the mold.

  Using a piping bag instead of a spoon prevents the sheet from getting dirty, avoiding the inconvenience of ravioli not sealing well.

  The number and size of ravioli depend on the mold used.
  I used a ravioli mold with a wooden handle, round with serrated edges, and a 5 cm diameter, obtaining 16 well-filled ravioli.
  The serrated edge helps seal the edges perfectly, preventing filling leakage during cooking.
  The choice of mold is crucial for the successful making of ravioli.

  Gently place the second sheet of pasta over the first.
  Use the mold to cut out the ravioli, pressing firmly so that the edges separate cleanly and the pressure ensures sealing.

• For extra security, you can pass over the ravioli edges, sealing them gently with your fingers.
  Some people pierce the ravioli with a needle to let out the air.

  Lightly flour them to prevent sticking together, arrange them on a tray lined with parchment paper, and store them in the refrigerator until cooking.

  Your whole wheat ricotta ravioli are ready.

  

• The protein and fat components of the meal are included along with carbohydrates in the ricotta ravioli, dress with a simple sauce and add your portion of vegetables to compose a balanced meal or unique dish that helps keep blood sugar stable.

• Re-knead the scraps and make cavatieddi of Sicilian tradition to bring cavati and Ragusan ravioli to the table.

  First, cut into strips 1-2 cm wide, then into pieces.
  Use a special gnocchi board or a fork to make cavati, cavatelli, or gnocchetti.
  Re-knead the scraps and make more gnocchetti until using up all the dough.

  

• – do not drop the ravioli but gently accompany them into boiling water;
  similarly, don’t drain the ravioli by pouring them into a colander but lift them out with a slotted spoon and gently transfer them into the colander.
  With these precautions, your ravioli are unlikely to open.

• Ravioli
  Cooking time: 7 minutes.

  Cavati
  Cooking time: 5 minutes.

  Make sure to toss the cavati in the pot 2 minutes after the ravioli.

  Cook the ravioli and cavati in salted boiling water for the indicated times.
  As soon as they rise to the surface, quickly drain and rinse under running water.

  

• The protein and fat components of the meal are included along with carbohydrates in the ricotta ravioli, dress with a simple sauce.

  Ricotta ravioli are suitable for many sauces: from tomato sauce to oil and sage.

  Ragusan-style ricotta ravioli are traditionally served with pork sauce.
  The defatted sausage sauce is an excellent compromise between respecting tradition and maintaining a balanced meal.