Homemade Ravioli Recipe
Recipe information
Make Homemade Ravioli in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta Dough
Ricotta Filling
Brown Butter Sage Sauce
Finishing / Cooking
Pasta Dough
1. Mix and form dough
On a clean work surface, combine the all-purpose flour and semolina flour into a mound. Make a large well in the center. Crack the 4 eggs and 1 egg yolk into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk the eggs, gradually drawing in flour from the inner wall until a shaggy dough forms.
2. Knead
When the dough roughly comes together, use your hands to knead it for 8–10 minutes until smooth, elastic and slightly tacky. If too dry, add up to 15 ml cold water; if too wet, dust lightly with extra flour. Shape into a ball.
3. Rest
Wrap the dough tightly in plastic wrap or place in a sealed container and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
Ricotta Filling
4. Prepare spinach
Bring a small pot of water to a boil and blanch the spinach for 30–45 seconds until wilted. Drain and immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible using your hands or a clean towel, then finely chop the spinach.
5. Mix filling
In a bowl, combine the ricotta, grated Parmesan, chopped spinach, 1 egg, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon freshly grated nutmeg. Mix until homogeneous and taste; adjust seasoning if necessary. The filling should be fairly thick—if too loose, chill for 15–20 minutes or strain excess whey from ricotta.
Assemble Ravioli
6. Roll dough
Divide rested dough into 4 portions. Keep portions covered while you work. Lightly flour your surface and roll or use a pasta machine to roll each portion into long thin sheets about 1.5–2 mm thick (pasta setting 6–7 on many machines). Aim for sheets roughly 20–25 cm wide.
7. Portion filling
Place teaspoon-sized mounds (about 12–15 g) of the ricotta filling in rows about 3–4 cm apart across one pasta sheet. Brush a small amount of water or lightly beaten egg around the filling mounds on the dough to help seal.
8. Seal and cut
Carefully lay a second sheet of pasta over the filled sheet, pressing gently around each mound to remove air and seal edges. Use a ravioli cutter, wheel, or knife to cut individual ravioli, pressing the edges to ensure they’re sealed. Dust with a little flour to prevent sticking and place on a floured tray. Repeat with remaining dough and filling.
9. Rest before cooking
Allow assembled ravioli to rest, uncovered on the tray for 10–15 minutes to dry the seams slightly; this helps them hold shape when cooking.
Brown Butter Sage Sauce
10. Brown the butter
In a wide skillet over medium heat, add the unsalted butter. Let it melt, swirling occasionally. Continue cooking until the butter foams and then turns golden-brown with a nutty aroma and small brown bits on the bottom (3–5 minutes). Watch closely to prevent burning.
11. Finish sauce
Stir in the fresh sage leaves and cook for 30–45 seconds until crisp and fragrant. Remove from heat, add 1 tablespoon lemon juice, 1/2 teaspoon coarse salt and 1/2 teaspoon black pepper. Keep warm.
Finishing / Cooking
12. Boil water
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt so the water tastes like the sea.
13. Cook ravioli
Gently add ravioli to the boiling water in batches to avoid overcrowding. Fresh ravioli will cook quickly—about 3–4 minutes—until they float to the surface and the pasta feels tender. Use a slotted spoon to transfer cooked ravioli directly into the skillet with the warm brown butter sage sauce. If needed, reserve 60–120 ml of pasta cooking water to loosen the sauce.
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