| MANGIA BENE PASTA |
| Ravioli Recipes |
| Quick and Easy Ravioli Dough |
| Cheese Ravioli |
| Spinach Ravioli |
| Meat Ravioli |
| Crabmeat Ravioli |
| Artichoke Ravioli |
| Chicken Ravioli |
| Eggplant Ravioli |
| Potato and Garlic Ravioli |
| Mushroom Ravioli |
| The dough and filling recipes that follow will make approximately 24 ravioli that are 3"in diameter. |
| QUICK AND EASY RAVIOLI DOUGH |
| 2 cups all-purpose flour |
| 1 tsp. salt |
| 2 TB. unsalted butter |
| 1/2 cup boiling water |
| In a food processor, place the flour and salt. Add the butter and pulse until the flour has the texture of rough cornmeal. With the machine running, slowly add the water. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other. On a well floured surface, roll out the dough to 1/8-inch thickness. Using a round cutter 3-inch in diameter cut out dough rounds. Using a tablespoon, place mounds of filling on 1/2 of the rounds. Place an unfilled round on top of the filling and press the edges of the dough together firmly between thumb and forefinger. Moisten edges with a little water if they are not sealing properly. Place rounds on a surface that has been dusted with cornmeal. Cover with a towel or plastic wrap. Repeat procedure with the remaining half of dough. |
| Completed ravioli can be refrigerated for a few hours before cooking. They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months. Cook ravioli in salted water until they rise to the top, 3-4 minutes for fresh ravioli or 9-10 minutes for frozen. |
| CHEESE RAVIOLI FILLING |
| 1 (8 oz.) container ricotta cheese |
| 4 oz. mozzarella cheese, shredded |
| 1/4 cup Parmesan cheese, grated |
| 1 egg |
| 1/2 TB. parsley, chopped |
| Pinch of nutmeg |
| Salt and pepper |
| Combine ingredients in a bowl. Fill rounds of ravioli dough. Serve with your favorite sauce. |
| SPINACH RAVIOLI FILLING |
| Use the recipe for cheese ravioli but omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has been thawed and squeezed dry. |
| MEAT RAVIOLI FILLING |
| Salt and pepper |
| 1/2 cup ricotta cheese |
| 1/3 cup Parmesan cheese |
| 1 egg yolk |
| Pinch of nutmeg |
| Sauté onion in butter over medium heat 1-2 minutes. Add meat and cook until meat loses its raw red or pink color. Transfer to a food processor and pulse a few times to chop. Don't allow it to puree. Put mixture in a bowl and add remaining ingredients. Combine well and fill ravioli. |
| CRABMEAT RAVIOLI FILLING |
| 1/2 shallot, chopped |
| 1 garlic clove, chopped |
| 1 TB. olive oil |
| 1 TB. butter |
| 1 (6 oz.) can lump crabmeat |
| 1 TB. fresh basil, chopped |
| 2-3 TB. goat cheese |
| Salt and pepper |
| Sauté shallot and garlic in butter and olive oil. 1-2 minutes. Add crabmeat and basil. Stir to combine. Remove from heat. Stir in goat cheese and salt and pepper to taste. Fill ravioli. |
| ARTICHOKE RAVIOLI FILLING |
| 8 oz. frozen or canned artichoke hearts, finely chopped |
| 1 cup ricotta cheese |
| 4 oz. mozzarella cheese, shredded |
| 1/2 cup Parmesan cheese, grated |
| 1/4 cup asiago cheese, grated |
| 3 TB. fresh basil, chopped |
| 2 garlic cloves, minced |
| 2 TB. parsley |
| 1 egg |
| Combine all of the ingredients in a bowl and fill ravioli. |
| CHICKEN RAVIOLI FILLING |
| 2 TB. butter |
| 1 stalk celery, finely chopped |
| 1 carrot, finely chopped |
| 1 small onion, finely chopped |
| 8 oz. boneless chicken breast, cubed |
| 2 TB. marsala wine |
| 1 egg yolk |
| 1/4 cup Parmesan cheese, grated |
| Salt and pepper |
| Sauté celery, carrot, and onion in butter about 3 minutes. Add chicken and sauté 3-4 minutes, until chicken starts to brown. Add marsala wine and cook additional 2 minutes. Remove from heat. Put chicken mixture in a food processor and pulse to chop. Add egg yolk, cheese, salt and pepper. Fill ravioli. |
| EGGPLANT RAVIOLI FILLING |
| 3 TB. olive oil |
| 1 garlic clove, minced |
| 1 small eggplant, diced |
| 2 tsp. dried basil or oregano |
| 1/2 cup ricotta cheese |
| 3 TB. asiago cheese, grated |
| 1 egg yolk |
| Salt and pepper |
| Sauté garlic in olive oil over low heat about 2 minutes. Add eggplant and dried herb, cover and cook 10 minutes. Remove from heat, cool, and pulse in food processor to chop finely. Add remaining ingredients and fill ravioli. |
| POTATO AND GARLIC RAVIOLI FILLING |
| 2 TB. olive oil |
| 2 TB. butter |
| 1 small onion, finely chopped |
| 2 cups potatoes, cubed and cooked |
| 4-5 garlic cloves, cut in half |
| 1/2 cup milk |
| 1/2 cup ricotta cheese |
| 1/4 cup Parmesan cheese |
| 1 egg |
| Salt and pepper |
| Sauté onion in olive oil and butter over low heat 2-3 minutes. In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes. Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them. Mash well. Add remaining ingredients and fill ravioli. |
| MUSHROOM RAVIOLI FILLING |
| 3 TB. butter |
| 1/2 cup onion, chopped |
| 1 garlic clove, minced |
| 2 cups mushrooms, chopped |
| 1/4 cup prosciutto, chopped |
| 4 TB. Parmesan cheese, grated |
| 2 oz. mozzarella cheese, shredded |
| 1 egg |
| Salt and pepper |
| Saute onion and garlic in butter 2-3 minutes. Add mushrooms and sauté until brown and most of the liquid has evaporated. Add prosciutto and cook 1 more minute just to heat through. Remove from heat and add remaining ingredients. Fill ravioli. |
| Find a sauce to accompany your ravioli: Basic Sauces Special Sauces |
| *Combine any 2 meats to equal 1/2 lb. (pork and chicken, beef and ham, pork and veal, chicken and mortadella, chicken and prosciutto) |
| 1/2 lb. meat diced * |
| 1 TB. butter |
| 1-1/2 TB. onion, finely chopped |
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