Description
Nonna Eva’s recipe for ravioli using homemade pasta and fillings. Top it with hot tomato sauce and of course cheese!
Ingredients
Scale
For the Ricotta Filled Ravioli
- 1 container (425gm) ricotta cheese (regular)
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon parsley, can use dried or fresh (finely chopped)
- 1/4 cup grated romano cheese
For the Meat Filled Ravioli
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1/4 pound ground veal
- 2 large eggs
- 2 teaspoons salt
- 1–2 teaspoons pepper
- 1–2 teaspoons garlic powder
- 1/4 cup dried parsley
- 1/2 cup grated romano cheese
- 5–6 slices fresh bread with crusts cut off (soak slices of bread in water and squeeze out excess water before you add to the meat mixture)
Fresh Pasta
- sheets of fresh pasta (see our previous blog on homemade pasta)
Instructions
For the Ricotta Filled Ravioli
- In a bowl, mix well all of the ingredients for the filling and set aside.
- Roll out the dough into sheets approximately 4″ wide and however long you would like them to be.
- On a lightly floured work surface, use a pastry cutter or knife to cut the pasta sheets into 4″X4″ pieces (if you prefer smaller ravioli, cut to the size that suits you).
- Drop a tablespoonful of the ricotta filling on to the middle of a 4X4 piece of dough and cover with a second piece of dough. With a fork, press all the way around the edges to seal being careful not to get any of the filling near the edges (otherwise the ricotta filling will seep out during cooking).
- Once all of the ravioli have been filled and forked, boil them in a large pot of salted water for about 10 minutes or until pasta is tender.
- Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!
For the Meat Filled Ravioli
- In a bowl, mix well all of the ingredients for the filling and set aside.
- Prepare sheets of pasta dough as in the cheese filled ravioli.
- Fill and fork the ravioli as in the cheese filled ravioli.
- Place ravioli in a large pot of boiling salted water for approximately 20 minutes or until the meat mixture is fully cooked.
- Drain thoroughly. Carefully transfer them to a serving dish with a few ladles of the hot tomato sauce. Gently toss to combine. Top with more sauce if desired. Sprinkle with extra romano cheese and enjoy!
Notes
- The raw ravioli can be frozen for later use. Place the filled and forked ravioli onto a parchment paper lined pan. Place the pan in the freezer until ravioli are frozen. Once completely frozen, you can put them into a food safe freezer bag and keep in the freezer.