Making your own ravioli is a delightful experience that brings the joy of Italian cuisine right into your kitchen. This Global Ravioli Filling recipe is versatile and packed with flavor, making it a wonderful choice for family gatherings or a cozy dinner at home.
Why make this recipe
This recipe gives you the chance to create fresh, homemade ravioli filled with a rich blend of cheeses, herbs, and sun-dried tomatoes. The creamy filling combined with the buttery sauce creates a delicious dish that can be enjoyed on its own or paired with a light salad. Plus, making ravioli from scratch can be a fun activity for friends and family!
Ingredients
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained)
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/4 cup toasted pine nuts (optional)
- 1 batch fresh pasta dough (homemade or store-bought)
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Pinch red pepper flakes
- Salt for pasta water
How to make it
- In a large bowl, combine ricotta, Parmesan, egg, salt, pepper, nutmeg, and smoked paprika. Mix until smooth.
- Fold in basil, parsley, sun-dried tomatoes, garlic, olive oil, and pine nuts if using. Let rest for 10 minutes.
- Roll out pasta dough to thin sheets, about 1/16 inch thick. Cut into 4-inch wide rectangles.
- Place teaspoonfuls of filling on one half of each rectangle, brush edges with water, fold over, and press to seal. Cut into individual ravioli.
- Bring a large pot of salted water to a boil. Cook ravioli in batches until they float, about 3 to 4 minutes. Reserve 1/4 cup pasta water.
- In a skillet, melt butter over medium heat. Sauté garlic for 30 seconds.
- Add cream, reserved pasta water, Parmesan, and red pepper flakes. Simmer until slightly thickened, about 2 minutes.
- Toss cooked ravioli in the sauce. Serve immediately garnished with basil and a sprinkle of smoked paprika.
How to serve it
Serve your ravioli hot, straight from the skillet. A simple garnish of fresh basil and a sprinkle of smoked paprika adds a lovely finish. You can also pair it with a fresh garden salad or a glass of white wine for a complete meal.
How to store it
If you have leftover ravioli, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked ravioli: arrange them on a baking sheet so they don’t touch, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook them directly from frozen; just increase the cooking time by a minute or so.
Helpful tips
- When sealing your ravioli, ensure there are no air pockets to prevent them from bursting while cooking.
- Use flour to dust your work surface and pasta sheets to avoid sticking.
- If you don’t have fresh herbs, you can use dried herbs, but the flavor may vary.
Optional variations
- Add cooked spinach or ricotta to your filling for extra veggies.
- For a twist, substitute the smoked paprika with some Italian seasoning or lemon zest for a fresher note.
Frequently asked questions
Can I use store-bought pasta for this recipe?
Yes, using store-bought pasta is a great time-saver! Just be sure to follow the cooking instructions on the package.
How can I make the filling more flavorful?
Feel free to add more spices or seasonings, such as garlic powder or onion powder, to enhance the flavor.
What if I don’t have sun-dried tomatoes?
You can leave them out or substitute with finely chopped fresh tomatoes, though the texture and flavor will be slightly different.
