Homemade ricotta ravioli are a classic of Italian cuisine, a genuine and flavorful first course. Making them is simpler than it seems: just a dough of flour and eggs, a creamy filling of ricotta and parmesan, and a light cherry tomato sauce.
The result is a dish that smells of tradition, perfect for Sunday lunch or special occasions. With a few ingredients and some careful steps, you’ll bring to the table soft, tasty, and completely handmade ravioli.
Try these recipes as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1.5 cups flour
- salt
- 2.2 cups ricotta
- 2 eggs
- 1/4 cup parmesan
- nutmeg
- salt
- garlic
- cherry tomatoes
- basil
- salt
- extra virgin olive oil
Steps
For the preparation of Homemade Ricotta Ravioli with Cherry Tomato Sauce – Easy and Traditional Recipe watch the video HERE.
Prepare the dough:
Place the flour, add a pinch of salt and the eggs. Knead with your hands until you get a smooth and homogeneous dough. Roll it out very thinly with a rolling pin or pasta machine. Cut the pasta into wide strips.
Prepare the filling:
In a bowl, place the ricotta, egg, salt, nutmeg, and parmesan. Mix until you get a creamy mixture. On each pasta strip, place a bit of filling about 3/4 inch apart.
Fold the strip over itself and press well with fingers around the filling to seal perfectly. Cut the ravioli with a fluted pastry wheel or knife. Continue like this until all the dough is used.
Prepare the sauce:
Sauté a clove of garlic in a pan with a bit of oil. Add the chopped cherry tomatoes, basil, and a pinch of salt. Let cook for a few minutes until they soften.
Cook the ravioli:Boil salted water with a drizzle of oil (to prevent sticking), when they float, they are ready.
Gently drain and transfer them to the pan with the sauce. Sauté together for 2 minutes.
enjoy your meal!
storage:
Raw ravioli: you can store them in the fridge for 1 day on a floured tray, covered with plastic wrap.
In the freezer: place them on a floured tray, freeze for 2 hours, then transfer to bags. They keep for up to 2 months. Cook them frozen.
Cooked ravioli: they keep in the fridge for 1 day, but it’s advisable to dress them at the moment to maintain the ideal texture.
