RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
EGG YOLK- AND RICOTTA-FILLED RAVIOLI RECIPE
These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.
Provided by Tasting Table Staff
Categories Appetizer, Main Course
Time 1h
Number Of Ingredients 21
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator for 1 hour.
- Make the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the pancetta and cook until golden and fat has rendered, 6 minutes. Add the chile paste and garlic, and cook until caramelized and fragrant, 2 minutes.
- Add the tomatoes and sugar, and bring to a light simmer. Cook, stirring occasionally, until thickened, 20 minutes. Season with salt, then set aside.
- While the sauce simmers, make the filling: In a food processor, combine all the filling ingredients, except for the 8 egg yolks, and purée until smooth. Transfer to a piping bag and chill until ready to use.
- Using a pasta roller, roll out half of the dough, using flour as needed, into a ⅙-inch-thick sheet. Repeat with the other half of dough. Cut each sheet in half, crosswise.
- Lay 1 sheet of dough on a lightly floured work surface. With 5 inches in between, pipe four 3-inch circles of filling, leaving a ½-inch hole in the center. Nestle an egg yolk in each circle of filling. Using a small bowl of water and a pastry brush, brush a little water on the dough around each circle of filling.
- Place another sheet of dough over this one and, using your fingers, press the dough to seal the ricotta and egg yolk inside. Once the 4 pockets of filling are sealed, use a 4⅛-inch round cutter to cut out each raviolo. Place on a lightly floured tray.
- Repeat this process with the remaining 2 sheets of dough.
- Bring a large pot of salted water to a boil over high heat. Drop the ravioli in and cook until the pasta is tender but the yolks are still runny, 4 to 5 minutes. Meanwhile, reheat the tomato sauce over medium heat.
- To plate, spoon the sauce across a platter. Place the cooked ravioli on top. Garnish with a drizzle of oil, freshly grated Parmesan and basil, then serve.
HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
RICOTTA AND EGG RAVIOLI
This is so impressive looking and very easy. If you don't want a runny yolk boil for 3 minutes.
Provided by barbara lentz
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. In one bowl mix ricotta cheese 1 whole egg, 1 cup shredded Pecornio romano cheese, and salt.
- 2. Make an egg wash with one whole egg and 2 tbsp water.
- 3. Separate the other 10 egg yolks keeping them separate from each other. I just do them one at a time as I am making the ravioli
- 4. Lay out one egg roll wrap. Place 3 tbsp ricotta mixture in middle making a indentation for the egg yolk.
- 5. Place the egg yolk in the indentation.
- 6. Brush egg wash all around ricotta and top with another egg roll wrapper
- 7. Cut into a circle.
- 8. Drop the ravioli in gently boiling water for 2 minutes. Work one at a time. Remove with slotted spoon.
- 9. Serve with marinara, the remaining Pecornio Romano and fresh basil
- 10. enjoy
More about "ricotta and egg ravioli recipes"
EGG YOLK RICOTTA RAVIOLI | PASTA | EASY RECIPE
Web Mar 20, 2021 Bring a pot of water to a gently boil. Salt. Transfer filling to a pastry bag or storage bag (with the corner snipped) Place a wonton …
From charlottefashionplate.com
Servings 8Calories 589 per servingTotal Time 30 mins
From charlottefashionplate.com
Servings 8Calories 589 per servingTotal Time 30 mins
See details
GOLD MEDAL WINE CLUB RECIPES | RICOTTA AND EGG YOLK RAVIOLI
Web • 1 batch fresh pasta rolled into 4” wide sheets or pre-made fresh pasta sheets • Flour for dusting/rolling the pasta sheets • 1.5c ricotta cheese • 0.5c grated Parmigiano-Reggiano …
From goldmedalwineclub.com
Servings 4Total Time 45 mins
From goldmedalwineclub.com
Servings 4Total Time 45 mins
See details
RICOTTA AND HERB RAVIOLI RECIPE - BBC FOOD
Web Meanwhile, for the ricotta and herb filling, heat a frying pan over a medium heat. Add the pine nuts and dry fry, stirring continuously, for 1-2 minutes, or until golden-brown.
From bbc.co.uk
From bbc.co.uk
See details
RICOTTA AND EGG YOLK RAVIOLI | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Web Keep Recipes. Capture memories. Be inspired. ... 100% free to try - join in 30 seconds. Ricotta and egg yolk ravioli . Recipe by kandjfulmer. Categories: Egg; Ravioli; print. …
From keeprecipes.com
From keeprecipes.com
See details
RECIPE: RICOTTA EGG RAVIOLI STEP BY STEP WITH PICTURES
Web Chicken egg - 1 pc Egg yolk (3 pieces for dough, 8 pieces for stuffing) - 11 units Olive oil - 1 tablespoon Salt (to taste) Turmeric (to taste, for color) - 1/3 teaspoon Ricotta (I have soft …
From handy.recipes
From handy.recipes
See details
RECIPE - FRESH RAVIOLI RICOTTA PRAWNS, LEMON AND PUMPKIN CREAM!
Web Water 1 lt. Roast all the vegetables in a pan along with the prawns. Toast them all till it gets slightly brown. Add water into the pot and let it boil for about 15/20 mins. Finally: Boil the …
From casinetto.com
From casinetto.com
See details
FILLED SPINACH & RICOTTA RAVIOLI - CLARENCE COURT RECIPES
Web Place a large frying pan on a low heat, add half the butter and half the sage leaves. Allow the butter to melt and bubble a little, keeping on a low heat. Once the water is boiling add …
From clarencecourt.co.uk
From clarencecourt.co.uk
See details
EGG YOLK AND RICOTTA STUFFED RAVIOLI - CHEF STUDIO
Web Jun 9, 2021 Wrap up and roast at 180 C (350 F) for 20-30 minutes. In a bowl, combine your ricotta with the soft, roasted garlic then season the mixture with salt and freshly …
From chef.studio
From chef.studio
See details
FRESH RICOTTA AND EGG RAVIOLI WITH BROWN BUTTER RECIPE
Web Jan 26, 2012 Step 1. To make the ravioli, combine the ricotta and Parmigiano-Reggiano in a medium bowl, and sprinkle with the salt, sugar, and nutmeg. Stir to combine the …
From epicurious.com
From epicurious.com
See details
EGG YOLK AND RICOTTA RAVIOLI WITH BROWN BUTTER AND SAGE
Web Apr 22, 2021 Instructions. Preheat a small saucepan over medium heat, once the pan is hot, add the butter. It should sizzle right away. Swish the butter around until it smells …
From savourcalgary.ca
From savourcalgary.ca
See details
RAVIOLI WITH LEMON AND RICOTTA RECIPE - AUSTRALIAN EGGS
Web To cook. Bring a large saucepan of generously salted water to the boil and cook the ravioli for about 2 minutes, until they have floated to the surface and are al dente. While the …
From australianeggs.org.au
From australianeggs.org.au
See details
QUAIL EGG AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
Web 1. For pasta dough, combine flour and semolina in a large bowl. Make a well in the centre, add eggs and 2-3 tbsp iced water then stir until mixture just comes together. Turn onto a …
From gourmettraveller.com.au
From gourmettraveller.com.au
See details
RECIPE: RAVIOLI WITH EGG, RICOTTA AND SAUCE STEP BY STEP WITH …
Web Chicken egg - 3 pcs Olive oil - 1 tablepoon Salt - 1 teaspoon Ravioli. Garlic - 1 pc Olive oil - to taste Salt - to taste Basil - to taste Parsley - to taste Ricotta - 500 g Black pepper - to …
From handy.recipes
From handy.recipes
See details
DUCK EGG RAVIOLI WITH RICOTTA AND SWISS CHARD RECIPE | EPICURIOUS
Web Dec 14, 2011 Make him eat his words with ravioli stuffed with tender chard, rich ricotta, and—this is the magic part—a duck egg that stays intact until the ravioli is cut, releasing …
From epicurious.com
From epicurious.com
See details
COOK THE BOOK: FRESH RICOTTA AND EGG RAVIOLI WITH BROWN BUTTER
Web Remove the ravioli from the refrigerator and, one at a time, lift the parchment holding each raviolo off the baking sheet and gently drop the raviolo with the paper into the water, …
From plain.recipes
From plain.recipes
See details
FRESH RICOTTA AND EGG RAVIOLI WITH BROWN BUTTER RECIPE | COOK THE …
Web Repeat, covering and sealing the remaining ravioli. Use a 3 × 3 inch fluted cookie cutter or fluted pastry wheel to cut each raviolo, discarding the scraps of dough around it. Place …
From getrecipecart.com
From getrecipecart.com
See details
TRADITIONAL HOMEMADE RICOTTA RAVIOLI RECIPE FROM MARCHE.
Web May 9, 2022 Making the meat sauce Step 1 Gather the ingredients for the sauce. After rolling the dough out using a pasta machine, we cut 15cm circles out of the dough …
From the-pasta-project.com
From the-pasta-project.com
See details
RICOTTA AND TURMERIC GNOCCHI - ITALIAN RECIPES BY GIALLOZAFFERANO
Web To make ricotta and turmeric gnocchi, start by placing the ricotta cheese and beaten eggs in a bowl 1; stir thoroughly 2, add salt 3 and pepper. Add the turmeric 4, the grated …
From giallozafferano.com
From giallozafferano.com
See details
UOVO IN RAVIOLO (RUNNY EGG YOLK RAVIOLI) RECIPE - SERIOUS EATS
Web May 12, 2022 Add half of shallot to each pan and cook, stirring, for 30 seconds. Add half of wine to each pan and cook, scraping up any browned bits, until wine is almost …
From seriouseats.com
From seriouseats.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love