In my blog I talk about writing, reading and how to improve one’s life in general. Well I can say that having a cook mum has helped my happiness a lot. Here is the recipe for Italian ricotta ravioli that has filled my heart (and tummy) for years.
Homemade ricotta ravioli sounds like an adventure but they are actually extremely easy and automatic once you understand the process.
I know little about cooking so this article is perfect, not only for experts, but also for those who are new to cooking and are just starting to experiment. Let me know in the comments what you think, I’m curious!
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Everything you need to make your ricotta ravioli can be found here. It’s a small investment that will last you years, my mother used the same ones for more than 15 years.
You can’t even imagine how many ravioli have passed under that rolling pin.
But enough of the chatter, let’s start with the recipe for the best Italian ricotta ravioli you have ever seen.
Italian Ricotta Ravioli
- 500 g ricotta
- 250 g cheese
- 1 pinch of pepper
- 1 pinch of salt
- Nutmeg to taste
Put all the ingredients in a bowl and mix well with a spoon. A thick dough should come out that you can easily scoop out with a teaspoon. Leave the dough in the refrigerator until it is ready.
- 300 g flour
- 3 eggs
- 1 pinch of salt
- 1 tsp oil
Pour the flour into a bowl, put in the empties and mix well. Add a pinch of salt and finally the oil, mix the ingredients well until a ball of firm dough comes out (if it is sticky, add a little more flour.
Place it on a work surface and roll it out using a rolling pin (thick but not too much, just under 1 cm).
Now take the filling out of the fridge and put it next to it.
Take a Ravioli Stamp Maker Cutter (round or square) and cut out the base of your ravioli.
In each circle or square, add a small ball of filling (not too much!) and fold the dough in half.
To close the ravioli, use the back of a teaspoon and seal the dough around the filling.
Use these beautiful objects, roll out a layer of dough, insert the filling and cover with another layer of dough.
And voila, you have made delicious (uncooked) ravioli.
Now, since the pasta tastes much better cooked, bring the water to the boil. When it boils, add half a teaspoon of coarse salt and throw the ravioli into the water. As soon as you see them rise to the surface, they are cooked, so you can drain them.
Season to taste, they are delicious with butter and sage and even more delicious with a good ragù.
Get ready to receive a shower of compliments, guaranteed.
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