Ricotta ravioli: a step-by-step recipe

Ingredients

For the pasta:

• 1.5 cups flour
• 2 eggs
• 1 Tbsp olive oil

For the filling:

• 10 ounces ricotta
• fresh basil
• salt and pepper

Materials

• Rolling pin (optional)

Preparation

• Combine the flour, eggs, and olive oil, and knead well.
• Wrap the dough and refrigerate for 1 hour.
  
• Mix the ricotta with chopped basil, and add salt and pepper.
• Once rested, roll the dough out as thinly as possible, using a rolling pin or pasta machine.
  
• Cut the dough into 4 cm squares (using a pizza cutter will be easier than a knife). Try to make the squares as perfect as possible.
• Take a square of dough and apply water to the edges with your finger. Place a small amount of filling in the center of the square.
  
• Cover with a second square of dough and press the edges with your fingers. Then seal the ravioli by pressing the edges with a fork.
• Once all your ravioli are made, cook them in boiling water for 5 minutes.
  
• Serve with tomato sauce and grated parmesan. There you have it, your ravioli are ready!

Observations

The filling: you can use any filling you like.

Cookware

Questions

Photos of members who cooked this recipe