Step-by-Step Guide to the Perfect Homemade Ravioli Recipe

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.

Add olive oil to a fry pan over medium heat.

Add 2 oz of diced yellow onion and sauté until they start to show color.

Stir in 1 minced garlic clove and cook for 1-2 minutes.

Add 2 tbsp of white wine to the pan and reduce.

Add 8 oz of loose mild Italian sausage, breaking it up with a spatula, and cook until no pink remains.

Add 5 oz of fresh spinach and wilt it into the sausage mixture.

Transfer the filling to a small baking sheet and cool in the fridge for about 30 minutes.

In a food processor, combine the sausage mixture with 4.25 oz of fresh ricotta cheese, 1 oz of Parmesan cheese, a pinch of salt, black pepper, and 1/8 tsp of ground nutmeg. Process until finer in texture.

Pour 300 g of double zero flour onto a work surface and make a well in the center.

Add 2 whole eggs, 5 egg yolks, a pinch of fine sea salt, and 1 tsp of extra virgin olive oil into the well.

Incorporate the flour into the egg mixture with a fork, then use a dough scraper or hands to knead until smooth and silky.

Wrap the dough in plastic film and let it rest for 30 minutes to 1 hour at room temperature.

Set up a pasta machine and roll out the dough, starting at the widest setting and working down to about 5-6 in width.

Dust the pasta sheets with semolina flour and keep them covered until ready to use.

Fold a pasta sheet in half lengthwise to mark the center, then add small amounts of filling in two rows, spaced 3/4 inch apart.

Brush the pasta sheet with egg wash to help seal the ravioli.

Lay the empty side of the pasta sheet over the filling and press to seal.

Use a ring mold or drinking glass to press down around each mound of filling to seal.

Trim the edges of the pasta sheet with a knife or pastry wheel to form individual ravioli.

Place the ravioli on a floured sheet tray and freeze or cook immediately.

Boil the ravioli in salted water for 3-4 minutes until tender, stirring gently to prevent sticking.

Transfer the ravioli to a pan with simmering tomato sauce and cook together for a minute or two before plating.

Top with freshly grated Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens