Ricotta Ravioli Recipe

Make dough

Mound the flour on a clean work surface and create a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms. If the dough feels dry, add up to 1 tablespoon water. When mixture holds together, knead by hand for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Rest

Shape the dough into a disk, wrap tightly in plastic wrap or place in a bowl covered with a clean towel, and let rest at room temperature for 30 minutes to relax the gluten.

Roll & sheet

After resting, cut the dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece into long thin sheets about 1.5–2 mm thick (or one notch past the thinnest on a machine). Dust lightly with flour to prevent sticking. Trim edges into clean rectangles about 8–10 inches wide.

Prepare filling

In a bowl, combine ricotta, grated grana padano, chopped basil, lemon zest, egg yolk, salt, black pepper, and a pinch of nutmeg. Stir until smooth and well incorporated. Taste and adjust seasoning. The filling should be moist but not runny; if too loose, add 1–2 tablespoons more grated cheese or chill for 15 minutes to firm.

Portion filling

Transfer filling to a piping bag or a zip-top bag with the corner snipped. On one pasta sheet, pipe or dollop rounded teaspoon-sized mounds about 1 inch (2.5 cm) apart in rows; each mound will make one ravioli. Lightly brush the pasta around the mounds with water or beaten egg to help seal.

Form ravioli

Lay a second pasta sheet over the filled sheet, pressing gently around each mound to remove air and seal. Use a pasta wheel, knife, or ravioli cutter to separate individual ravioli; press edges with a fork or crimper to ensure a tight seal. Place finished ravioli on a lightly floured tray; dust tops with flour so they don't stick.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a medium sauté pan over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Build sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, stir to combine, then add the vodka and let simmer for 6–8 minutes to mellow the alcohol and concentrate flavor.

Finish with cream

Lower heat, stir in the heavy cream, sugar (if using), salt, and black pepper. Simmer gently for 6–10 minutes, stirring occasionally, until sauce is silky and slightly thickened. Taste and adjust seasoning. If desired, whisk in 1 tablespoon cold unsalted butter off heat for extra gloss.

Keep warm

Keep the sauce warm on the lowest heat while you cook the ravioli. If sauce thickens too much, loosen with a few tablespoons of pasta cooking water when plating.

Boil water

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt.

Cook ravioli

Gently transfer ravioli in batches to the boiling water. Fresh ravioli will cook quickly — about 3–4 minutes — until they float and the pasta is tender. Use a slotted spoon to remove and transfer ravioli directly to the warm vodka tomato sauce.

Toss in sauce

Carefully stir the ravioli into the sauce so they are evenly coated. If sauce needs loosening, add 1–2 tablespoons reserved pasta water. Taste and adjust seasoning.

Plate & garnish

Divide ravioli among warm plates. Top with torn fresh basil leaves, a generous sprinkle of grated or shaved Grana Padano, and toasted pine nuts. Finish with an optional drizzle of extra-virgin olive oil and a crack of black pepper.