So Easy Homemade Ravioli with Ricotta Filling

So Easy Homemade Ravioli with Ricotta Filling

Rating:

(1 vote) 5 1

This recipe is for anyone who is scared of making homemade pasta. The dough is so simple, but very sticky, so flour up! Get creative with the filling or keep it simple, either way it's delicious.

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Northbrook, IL

Ingredients

  • Dough:
  • 2 1/2 C. all-purpose flour, plus more for flouring board, rolling pin ,etc.
  • 1 C. very hot water
  • Filling:
  • 3/4 C. ricotta
  • 1 egg
  • 1/2 C. finely shredded store-bought rotisserie chicken or leftover cooked chicken breast
  • 1/4 C. grated Parmesan
  • 2 Tbs. fresh basil, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • Sauce:
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. fresh basil, chopped
  • 2 tsp. grated lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

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Directions

In a large bowl, combine flour and water. Stir with a wooden spoon until combined into a large ball. Cover with plastic wrap and let sit for 10 minutes.

Meanwhile, prepare filling by mixing all ingredients together. Set aside.

To make ravioli, cut the dough into quarters. Work with one quarter at keep the remainder in the bowl, covered. Flour work surface and hands generously and pat dough into a 2-inch by 6-inch block. Roll dough into a 4-inch by 9-inch triangle. The dough will be very sticky, so make sure to keep the rolling pin floured. If you need to flip the dough to keep it form sticking to the counter, that's ok.

When dough is rolled out, drop about 9 teaspoons of filling down the center of the dough, leaving about 1 inch between each filling. Fold the dough over the filling and press down to seal. Make sure to squeeze out any air around the filing.

Cut ravioli into small squares and press down edges again to make sure it is sealed well. Lay on a baking sheet lined with parchment paper. Repeat with remaining dough until it is used up.

To cook the ravioli, add to a large pot of salted, boiling water. Cook half the ravioli, drain, then cook the other half. They will cook for about 3-4 minutes, or until they rise to the top.

Pour olive oil over the cooked ravioli and remaining sauce ingredients. Stir gently to combine.

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