Learn how to prepare delicious ravioli from scratch by the traditional way. A platter full of ravioli can truly be incredibly satisfying, filling and healthy.

Home Made Ravioli Recipe

Although preparing ravioli does take some amount of time and effort yet it is definitely worthwhile. An entire batch of ravioli can be made in advance and frozen on a baking tray. When ready to eat simply dunk them into scalding water and toss with sauce of choice.

Preparation Time- 1 hour
Cooking Time- 10 minutes
Total Time- 1 hour, 10 minutes
Serves- 24 ravioli

Ingredients for Dough

All purpose flour (120 grams)
Semolina (120 grams)
Salt (a teaspoon)
Eggs (6)
Extra-virgin olive oil (duo tablespoons)
Cornmeal, to dust

Ingredients for Filling

Ricotta cheese (425 grams)
Buffalo mozzarella balls (454 grams)
Romano cheese, grated (90 grams)
Parmesan cheese, grated (45 grams)
Spinach leaves, diced and cooked (30 grams)
Eggs (2)
Salt (half teaspoon) and freshly cracked peppercorns
Freshly chopped parsley (duo tablespoons)

Mix all the ingredients together with a fork and place under refrigeration till you have prepared the entire batch of ravioli.

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Ingredients for Green Sauce

Basil, parsley, mint leaves (3.5 cups)
Spring onions, excluding the white bulbs (three)
Garlic pods, mashed (4)
Whipping cream (120 grams)
Scraped outer skin of a lime, finely chopped
Olive oil
Salt and freshly cracked peppercorns as per taste

All the ingredients should be pureed in a mixer/food processor till one gets a glistening, smooth consistency greenish mixture. It is then cooked in a sauce pan containing some olive oil for some minutes and lastly the cream followed by the seasonings should be incorporated.

Procedure

For making the ravioli dough we firstly mix the dry ingredients together on a clean work area and heap it up to form a peak. Make a concave depression in the middle and break in the eggs and pour in a tablespoonful of extra-virgin olive oil inside it and gently whisk using a fork. The flour should be slowly drawn from the inner hedge of the depression in a spherical manner and using one of your hands to combine whilst the other one shields the exterior wall of the flour.

This is continued till all the dry and wet ingredients are properly incorporated and you get a pliant & smooth dough ball. Slather on some oil prior to covering the dough with a piece of cloth and set aside for around an hour for relaxing the gluten.

After this waiting period, the dough is then halved and the rest of it instantly covered so that it does not dry out. The work area and dough is now dusted with some flour and then pressed with a rolling pin to form a rectangular shape and rolled through a pasta maker appliance that has been set at the biggest digit for a couple of times.

The dough sheet ought to be gently pulled and stretched using your palms when it comes out of the rolling cylinders. The numerical setting should be eventually reduced and the dough sheet cranked through it a couple or more times till it is around one-eighth inch in thickness.

After dusting the working area and dough sheets with some flour brush some water or beaten egg on the corners which acts as a sealant. Begin placing tablespoonfuls of the filling mix on one half of the dough sheet vertically spaced at around two inches away and then folding over the other half on top of the filling just alike a coverlet or bedspread.

Use fingertips for slowly pressing out any air around the heaps of filling. With the help of a ravioli cutter or simply a sharpened knife slowly carve out square-shaped pillows containing the filling and use a fork for crimping all the corners. The ravioli pieces are then dusted with some cornmeal and placed over a dusted tray and set aside to slightly dry up prior to making the entire batch.

Plunge the ravioli into a pot of searing water and strain them out once they start floating to the surface. Place the ravioli in a serving platter and add a heaped ladleful of the green sauce all over it. Bon Appetit!

Photo Credit: Homemaderaviolirecipe.net/