The ravioli recipe that will be worth your time in the kitchen.
This pasta recipe might take some time. But with some planning and counter space, you will love yourself to dedicate the time :).
Start the filling a day ahead and make sure you have enough counter space when making the ravioli.
- Your hands, If you don’t like the workout, use a stand mixer to knead and mix the dough.
- A ravioli stamp will help to mark the ravioli individually.
- A ravioli cutter can cut the ravioli and seal it with its ribbon pattern.
- A spray bottle with water. Spray it on the bottom part just after you finished dividing the filling. Stretch out the second sheet on top and the water will help glue the two sheets together. Alternatively, you can use a clean brush.
- A tray lined with parchment paper. Use this to freeze the ravioli. After they are individually frozen you can put them in a container.
- For the ricotta you will need a fine mesh strainer, cheesecloth and bowl to catch the byproduct (whey).
- A piping bag can help you portion and position the filling better.
Start with the filling first. the ricotta needs to cool off and firmer ricotta is easier to handle. Best make it one day ahead of time, leaving enough time to work on the dough.
Ricotta can last in the fridge for up to five days.
Makes one batch
1000 ml Milk
125 ml Cream
A pinch of salt
50 ml Lemon juice.
The best ravioli fillings are the ones that are simple and sophisticated.
This Ricotta is great on its own, as a spread on a grilled baguette or as a base for a sandwich. You can experiment with different kinds of flavours by adding other ingredients to it.
Put a fine mesh strainer on top of a bowl or bucket. Line the strainer with cheesecloth, two layers would be fine enough. You can use duct tape to secure the cloth to the strainer.
In a pot bring the milk, cream, and salt to a boil. Stir it to prevent it from scorching the bottom of the pot.
Immediately after the milk boils, take it off the heat and stir in the lemon juice. Just two or three gentle stirs will do.
After that let it cool down for ten minutes. Scoop it into the strainer. This will separate the ricotta from the whey and let sit for at least two hours or in the fridge overnight.
Now don’t throw the liquid part (the whey) out just yet. You can use the whey to soak grains, Nourishing Traditions style. Depending on your recipe, several tablespoons or more can be added to your grain and legume preparations to make them more digestible.
Double the recipe and use half of the ricotta to make a firm cheese. Just wrap the cheesecloth tighter around the ricotta and let it hang above a bowl in the fridge. Great way to use your Macgyver skills to make such a contraption. After about 6 more hours, you will have your homemade cheese!
Back to the ravioli.
Ravioli Dough recipe
200 grams Flour
20 grams Semolina (durum)
4 grams Salt
A pinch of nutmeg
Optional: pinch of turmeric
100 grams eggs (2 medium size eggs)
10 ml oil
25 ml lukewarm water
Combine all the dry ingredients in a stand mixer bowl. You can add a pinch of turmeric. It not only gives the dough a bright yellow colour but just like the nutmeg, it helps the digestion.
Mix at the lowest speed until everything is combined.
Add all the liquid ingredients and increase the speed of the mixer. Just make sure that the flour stays in the bowl and mixes with the rest of the ingredients. Mix until you have a smooth and sturdy dough.
Depending on the type of flour, semolina, eggs and even the humidity level at which they are stored, you might have to add more water to this recipe. If the dough is crumbly, add 5 ml of water at the time and give the dough enough time to absorb it. A sturdier dough makes nicer ravioli in the end. When the dough is stiff enough, weigh it and divide it equally into two balls, for the top and bottom sheets. Cover and let it rest for at least 30 minutes. This will dry it out a bit, to make it easier to handle. If you decide to multiply this recipe, divide the dough into 200 gram balls.
You can dust off that pasta machine that was sitting in the corner, or use a pasta roller attachment for your stand mixer.
Flour the dough and roll it with a rolling pin into a square, so that it is thin enough for the pasta machine. Turn the rolling machine on and feed the dough through the machine. The dough should go through the machine without any extra pushing. If the dough does not fit through the machine, fold it together and roll it thinner with the rolling pin. Every time you feed the machine you decrease the distance between the two rollers by adjusting the dial. The dough is thin enough when it is about 2mm thick. If the dough is too thin it might tear when you cook it. When it is too thick it tastes like chewing rubber. For the Kitchen-Aid stand mixer, the sheets are thin enough at point 6. Try to keep your sheets in a rectangle shape. If a tear appears, fold the dough and start over.
Of course, you can do this all by hand. The kneading part especially would be suitable for a good arm workout! Knead for 3 to 4 minutes. But remember to give the flour time to rest and absorb the liquid. If you roll by hand, flip the dough upside down and back again a few times. This will make it easier to roll.
Flour your work station and stretch the sheets so they will fit three pieces in a row. I use a ravioli stamp to mark the squares, to get uniform ravioli. Press lightly, each right next to the other, without any space in between.
Use a piping bag (or a spoon)to drop a dollop of your filling in the middle of each marked square. Make sure there is about the width of an index finger of space between each filling.
Spray the sheet with some water, or brush it in between the filling. This will make the top sheet stick to the bottom one. Make sure the top sheet is big enough to cover the bottom sheet. You can always stretch it a bit more when needed. Cover the bottom sheet and the filling with the second top sheet. With your fingers gently squeeze around the filling to ensure the top sheet falls tightly around it. Push downwards to seal the ravioli.
Take a ravioli cutter and cut out the ravioli pieces. Place them on a tray lined with parchment paper and freeze until needed.
Cook and Serve
Finally eating time! In a big pot bring water to a boil. Add salt and reduce the heat to a light simmer. Add the ravioli and cook for about 2 to 3 minutes. The ravioli is done when the sides bend when pressed. They will feel kind of silky but not sticky. Avoid boiling the water when you cook them, as they might tear or fall apart.