The dough and filling recipes that follow will make approximately 24 ravioli
that are 3-inches in diameter.
that are 3-inches in diameter.
QUICK AND EASY RAVIOLI DOUGH
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.
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.
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 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper
Combine ingredients in a bowl. Fill rounds of ravioli dough.
Serve with your favorite sauce.
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.
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.
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 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons 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.
Remove from heat. Stir in goat cheese and salt and pepper to taste. Fill ravioli.
ARTICHOKE RAVIOLI FILLING
8 ounces frozen or canned artichoke hearts, finely chopped
1 cup ricotta cheese
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup asiago cheese, grated
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 tablespoons parsley
1 egg
Combine all of the ingredients in a bowl and fill ravioli.
CHICKEN RAVIOLI FILLING
2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons 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.
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 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, diced
2 teaspoons dried basil or oregano
1/2 cup ricotta cheese
3 tablespoons 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.
Remove from heat, cool, and pulse in food processor to chop finely. Add remaining ingredients and fill ravioli.
POTATO AND GARLIC RAVIOLI FILLING
2 tablespoons olive oil
2 tablespoons 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.
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 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces 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.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients. Fill ravioli.
*Combine any 2 meats to equal 1/2 pound
(pork and chicken, beef and ham, pork and veal,
chicken and mortadella, chicken and prosciutto)
(pork and chicken, beef and ham, pork and veal,
chicken and mortadella, chicken and prosciutto)
1/2 pound meat diced *
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Ravioli Recipes
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
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
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2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water