Ravioli Ricotta & Parmesan Recipe
Make Ravioli Ricotta & Parmesan Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently while gradually incorporating the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg yolk, salt, black pepper, and nutmeg. Mix until well combined and set aside.
Ravioli Assembly
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 5
Form the Ravioli
Place teaspoons of the filling about 2 inches apart on one sheet of pasta. Moisten the edges with water, then fold the pasta over the filling to enclose it. Press down to seal and cut into individual ravioli using a pastry cutter.
Cooking the Ravioli
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface and are tender. Remove with a slotted spoon and set aside.
Sauce Preparation
- 7
Make the Sage Butter Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter is slightly browned and the sage is fragrant. Season with salt and black pepper to taste.
Serving
- 8
Combine and Serve
Add the cooked ravioli to the skillet and gently toss to coat in the sage butter sauce. Serve immediately, garnished with grated Parmesan cheese.
