🥄Ravioli with Ricotta filling and Creamy Tomato Sauce
by Ben (@Ben Silver)
A great introduction into homemade ravioli, with near restaurant quality.
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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Dough
Dough
- 3eggs(2 whole plus 1 yolk)
- 2 cupsall-purpose flour(approximately)
Filling
Filling
- 250 gRicotta
- 40 gParmesan(finely grated)
- 1 Tbsplemon juice
- Zest of a lemon
- 0.25 tspblack pepper
- Salt to taste
Sauce
Sauce
- 2 tablespoonssalted butter(I use Land O' Lakes)
- 2 clovesgarlic(minced)
- 4 tspall-purpose flour
- 1 tablespoontomato paste
- 0.5 teaspoonEACH: onion powder, dried basil, dried oregano, mustard powder
- 0.5 cupchicken broth
- 1 cupshalf and half(half light cream/half milk)
- 10 ozRotel tomatoes with green chilies(juices reserved)
- 2 tablespoonscream cheese(softened)
- 0.25 cupParmesan cheese(grated)
- 1 pinchRed Pepper Flakes(optional)
Instructions
Dough
- 1Crack 2/3 of the eggs into a mixing bowl. Separate the remaining third, adding the yolk to the bowl.
- 2Beat eggs smooth, then mix in flour until the eggs won't take any more (about 3/4 of the flour)
- 3Move to cutting board and knead with more flour for less than 5 minutes until reasonably solid, smooth, and only slightly sticky.
- 4Cover and let rest for 30 minutes.
- 5Prep and measure out filling and sauce ingredients while you wait.
- 6Heavily flour a surface, cut the dough into halves. And then roll them into tow thin, roughly rectangular sheets.
Filling
- 1Drain any moisture from your ricotta if it has any and place in a bowl.
- 2Give it a good stir to smooth out the texture. You could also put in a mini food processor which whips it slightly.
- 3Add the parmesan, pepper, lemon juice and zest and mix well.
- 4Season with salt to taste.
- 5Transfer to a piping bag (or just cover the bowl) and place it in the fridge until ready to use.
- 6Use tablespoons or heaped tsp depending on taste, placing them in a grid on the bottom sheet of dough, with just enough space between to seal them.
- 7Place the other sheet on top, press around each ball with your fingers. Then cut into pieces, crimping the edges with a fork.
- 8Re-roll out the scraps and repeat the process until all dough is used.
- 9Add ravioli to boiling water one at a time. Cook 3 minutes until they float and center lightens in color.
- 10Drain and set aside.
Sauce
- 1Melt the butter in a large high-walled skillet over medium-low heat. Add the garlic and cook for 2 minutes, stirring continuously. Add the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
- 2Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
- 3Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
- 4Cook the ravioli according to package instructions, drain.
- 5Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
- 6Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve with basil leaves if desired.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.