The ricotta-filled ravioli are a timeless classic of Italian cuisine, a symbol of a family Sunday and authentic flavors. This main dish is the quintessence of simplicity: a delicate fresh egg pasta enclosing a soft ricotta filling, traditionally enhanced by a butter and sage sauce. Although they are versatile and lend themselves to many variations, today we will guide you step by step to prepare ricotta ravioli in their most classic, light, and irresistible version, from the homemade pasta sheet to the final dressing.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz cow's milk ricotta (well drained)
- 1.76 oz Parmigiano Reggiano DOP (grated)
- 2 eggs
- to taste salt
- to taste pepper
- 3.5 oz butter
- 8 leaves sage
- to taste Parmigiano Reggiano DOP (grated)
Procedure for Preparing Ricotta-Filled Ravioli
Start by preparing a thin sheet of egg pasta (click HERE for the detailed recipe). Once ready, let it rest covered for about 30 minutes.
In a bowl, mix the ricotta with the Parmigiano, eggs, a pinch of salt, and pepper. Work the mixture until you get a homogeneous and firm filling.
A filling that is too soft will make it difficult to shape.Roll out the dough into a thin sheet, using a rolling pin or a pasta machine.
Place small heaps of filling on the sheet, keeping a regular distance. Brush the edges of the underlying sheet with very little water or egg white, then cover with the second layer. Gently press around the filling to seal the edges hermetically. This is vital to prevent them from opening during cooking. Cut the ravioli with a serrated wheel or a cutter.
Cook the ravioli for 6-8 minutes. They are ready when they float to the surface and are tender.
In a pan, melt the butter over low heat with the sage leaves, letting it infuse and brown slightly.
Drain the ravioli directly into the pan with the butter and sage. Toss them gently to flavor.
Serve the ricotta-filled ravioli hot, finishing with a generous sprinkle of grated Parmigiano.
Ricotta-filled ravioli are the perfect dish to surprise your guests with simplicity and taste. Try this recipe and bring the best of Italian tradition to the table!
Tips, Notes, and Variations
If you prefer a different sauce from the classic butter and sage, you can opt for a simple fresh tomato sauce or a walnut cream for a more pronounced flavor.
For a more intense flavor, you can add a pinch of grated nutmeg or some untreated lemon zest to the ricotta filling. Both ingredients pair perfectly with the sweetness of ricotta.
The unused ricotta filling can be stored in the refrigerator, well covered, for up to 24 hours. Make sure it is always firm before using it.
If you have leftover egg pasta, you can cut it into strips to make maltagliati or tagliatelle to cook immediately.
FAQ (Questions and Answers)
How do you prevent ravioli from opening during cooking?
The secret is hermetic sealing. After brushing the edges with water or egg white, press very well with your fingers around the filling to eliminate air, and go over with the serrated wheel ensuring that the two layers of pasta are sealed.
Can ravioli be frozen?
Absolutely yes. Place the freshly formed and uncooked ravioli on a floured tray without touching and put them in the freezer. Once frozen, transfer them to food bags. They keep for about 2-3 months.
What if the pasta sheet doesn’t stick well?
If the pasta is dry, slightly moisten the edges with a brush dipped in water or egg white. This creates a “glue” that ensures a perfect hold during boiling.
How can I make the filling firmer?
If the filling is too soft (often because of overly moist ricotta), add an extra tablespoon of Parmigiano Reggiano or a pinch of breadcrumbs to absorb the excess moisture.
Ricotta-filled ravioli are proof that simplicity can be the tastiest thing in the kitchen. The delicacy of the filling and the butter and sage sauce create a perfect balance. Try this recipe to bring the authentic and traditional flavor of homemade fresh pasta to the table.
