Ricotta is the most common type of filling for ravioli, and its most common shape is a square or rectangle with a beautiful curly edge. In Italy, they are served with the same sauces as regular pasta. Depending on the region where you have the ravioli, the form and the local name can change. You can even find them in soups or fried in oil. They can be served before the main course, or they can be sweet and serve as the end of a meal. But wherever you meet them and no matter how they look, I highly recommend you try them.
Ricotta is the most common type of filling for ravioli, and its most common shape is a square or rectangle with a beautiful curly edge. In Italy, they are served with the same sauces as regular pasta. Depending on the region where you have the ravioli, the form and the local name can change. You can even find them in soups or fried in oil. They can be served before the main course, or they can be sweet and serve as the end of a meal. But wherever you meet them and no matter how they look, I highly recommend you try them.- Prep time: 5 minutes
- Cook time: 15 minutes
- Serves: 4
- Difficulty: easy
- Course: pasta
- Cookware: ravioli cutter, pasta pot, mortar and pestle, cheese grater
- Cuisine: Italian
Ingredients
- 300 g ravioli dough
- parmesan, grated
For the filling:
- 250 g ricotta
- zest of 1 lemon
- 1 sprig of thyme
- salt
For the sauce:
- 100 g butter
- 5 g canned truffles, finely chopped
- 70 ml white wine
- salt
Cooking method
Step 1
In a bowl, combine ricotta, lemon zest, thyme leaves, add salt and mix.
Step 2
Lightly dust the work surface with flour. Roll out the dough into about 3mm thick rectangular. With a teaspoon, place a small amount of the filling at regular intervals on half the dough. Cover with the other half. Using a ravioli cutter, cut the ravioli, pressing firmly to secure the edges. Or, if using a pastry wheel, beat the egg and brush the dough with it, around the filling. Cover with the other half of the dough and cut the ravioli with a wheel.
Step 3
Put a large pot with water on a high heat, add salt and bring to boil. Add ravioli and boil for 5 minutes. Drain the ravioli.
Step 4
Cook the sauce. Melt the butter in a frying pan over low heat. Pour in wine and bring to boil. Add truffles, salt, and stir. Add ravioli to a frying pan with sauce, mix. Remove from heat after 2 minutes. Serve the ravioli warm, lightly sprinkled with parmesan.
My tips and tricks:
If you do not have a ravioli cutter, but you really want ravioli now, roll out the dough, cut it into equal squares, put the filling in the centre of each square and secure the edges, forming a triangle. Then, use fork prongs to seal the edges, pressing one layer of dough against the other, thus securing the edges and creating a beautiful pattern. If suddenly you don’t have any ricotta or truffle, take regular cottage cheese, an egg, a pinch of salt, and mix. A simpler, but no less tasty filling is ready.
- 300 g ravioli dough
- parmesan, grated
- For the filling:
- 250 g ricotta
- zest of 1 lemon
- 1 sprig of thyme
- salt
- For the sauce:
- 100 g butter
- 5 g canned truffles, finely chopped
- 70 ml white wine
- salt
- In a bowl, combine ricotta, lemon zest, thyme leaves, add salt and mix.
- Lightly dust the work surface with flour. Roll out the dough into about 3mm thick rectangular. With a teaspoon, place a small amount of the filling at regular intervals on half the dough. Cover with the other half. Using a ravioli cutter, cut the ravioli, pressing firmly to secure the edges. Or, if using a pastry wheel, beat the egg and brush the dough with it, around the filling. Cover with the other half of the dough and cut the ravioli with a wheel.
- Put a large pot with water on a high heat, add salt and bring to boil. Add ravioli and boil for 5 minutes. Drain the ravioli.
- Cook the sauce. Melt the butter in a frying pan over low heat. Pour in wine and bring to boil. Add truffles, salt, and stir. Add ravioli to a frying pan with sauce, mix. Remove from heat after 2 minutes. Serve the ravioli warm, lightly sprinkled with parmesan.