How to make fresh RAVIOLI from scratch LIKE AN ITALIAN!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

fresh pasta sheets

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta is more nutritious, while dried pasta is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and flavor.

Create a well with 100 grams of flour and add 1 egg.

Whisk the egg gently with a fork from the center of the well until it becomes pasty.

Knead the dough by hand until it becomes elastic and smooth, scraping off any bits.

Wrap the dough in a damp cloth and let it rest for 20 minutes.

Roll out the rested dough using a pasta machine, starting at the largest setting and flouring as needed.

Cut the edges of the rolled dough to make them straight.

Boil spinach briefly with olive oil and salt, then drain using a cheesecloth to remove excess water.

Chop the drained spinach finely and mix with ricotta, parmesan, a pinch of nutmeg, and an egg yolk.

Spoon a teaspoon-sized amount of filling onto the dough, spacing them out evenly.

Fold the dough over the filling, pressing out air pockets, and cut with a pastry cutter.

Prepare a sauce by heating garlic in olive oil, then add grape tomatoes and salt, simmering for 5 minutes.

Boil salted water and gently add the ravioli, cooking for 3-4 minutes until they float.

Plate the ravioli with the tomato sauce and top with parmesan and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens