How to Make Homemade Ravioli with Claire Saffitz | Dessert Person

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Welcome to the kitchen, I'm Claire Saffitz, and today I'm making fresh pasta, specifically ravioli.

For the pasta dough, I have 8 oz of double zero flour, 5 egg yolks, and 1 whole egg. I'm also adding 1 tablespoon of olive oil.

Make a well in the center of the flour and add the eggs and olive oil into the well.

Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well.

Once the mixture thickens, use a bench scraper to bring the dough together.

Knead the dough by hand for about 20 minutes until it is very firm, smooth, and has a springy texture. If it seems too dry, add a little water (about 1-2 teaspoons).

Wrap the kneaded dough in plastic wrap and let it rest in the fridge.

Prepare the filling by washing the Swiss chard and dandelion greens, removing the ribs, and rinsing the leaves.

Cook the greens in boiling water until wilted, then drain and chop them finely.

In a bowl, combine the chopped greens with 15 oz of strained ricotta cheese, 1 egg, red pepper flakes, and garlic.

Roll out the rested pasta dough using a pasta roller to thin sheets.

Cut the rolled dough into squares or circles for the ravioli.

Place a small spoonful of filling in the center of each square or circle.

Moisten the edges of the pasta with water to help seal.

Fold the dough over the filling to create a pocket, pressing out any air and sealing the edges tightly.

Bring a large pot of salted water to a boil and carefully drop the ravioli into the boiling water.

Cook the ravioli until they float to the surface, which indicates they are done.

In a separate pan, melt lemon butter and add garlic for flavor.

Drain the ravioli using a spider and toss them gently in the lemon butter sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens