Traditional Ravioli
A scratch recipe for traditional ricotta ravioli
Equipment
- Ravioli Mold Highly recommended
Ingredients
Pasta Dough
- 1.5 cup flour
- 2 Jumbo Eggs
- pinch of salt
Ravioli Filling
- 1 cup Ricotta High Quality
- 1 tbsp olive oil
- 1/2 tbsp dried oregano
- 1/2 tbsp basil
- 1/2 cup Parmigiana Reggiano
- 1 Jumbo Egg
- 2 tsp garlic powder
- salt
- pepper
Instructions
Ravioli Filing
- Add all ingredients together and mix until equally distributed, and add salt and pepper to taste
Pasta Dough
- Add salt to flour then equally mix, then add beaten eggs and knead dough until it is a consistent texture, (10 – 15 minutes). Allow to sit in the fridge for 30 mins
- Cut dough into two equal parts, and roll into thin sheets
Ravioli
- Using mold create dimple and fill with ricotta mixture ensure that dough sheets are sufficiently floured so they do not stick to the mold.
- Add additional sheet to cover the ravioli and press sheets together onto the mold with rolling pin until the clear cuts of the ravioli are visible
- Cook in boiling water and remove once they float to the top, serve with sauce of your choose