Hand-made Ravioli Recipe
Artisanal hand-made ravioli, filled with a blend of cheeses in a basil pesto sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ravioli
Method
For the Ravioli
- 1
Prepare the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs, using a fork or your hands, until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, and black pepper. Mix until well combined and set aside.
- 3
Roll out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch thick).
- 4
Form the Ravioli
Cut the rolled dough into squares (about 3 inches). Place a teaspoon of filling in the center of half of the squares. Moisten the edges with water, place another square on top, and press to seal. Use a fork to crimp the edges for a decorative finish.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli in batches and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
