I don’t have a pasta obsession, YOU have a pasta obsession!
Ok, maybe I do have a little one. No judging!
There’s just something so satisfying about making your own noodles to pair with a delicious sauce. If you’ve yet to try homemade pasta, the flavor is completely different. Make sure you use the best quality eggs and flour though because that will affect the end result!
My friend and I decided to up our pasta making game this weekend and make ravioli instead!
It’s pretty much the same process for making the dough until you get to the filling stage so its not too difficult! Here’s my homemade ravioli recipe:
How To Make Homemade Ravioli
First, start out by making the dough and letting it rest for 15 minutes. You can check out my guide to making fresh pasta here for the recipe.
While the dough is resting, have a glass of wine and start on the filling. We spiced up a classic cheese filling with some fresh lemon and Italian herbs for a sweet and savory kick. Once combined, pour the mixture into a zip lock bag for piping and put in the fridge till ready to use.
Next, roll the dough out into sheets and let dry slightly. I roll out my sheets slightly thicker for ravioli than i do for pasta to keep the filling where it belongs. I used a ravioli mold which you can get here , but if you don’t have one you can easily lay the dough out flat and cut with a knife.
Whether you are using a mold or not, lay out one sheet of dough, pipe a small amount of filling into the center (be careful not to overfull or they will explode!) and then lay the second sheet on top, taking care to try and get any air bubbles out.
Cut the raviolis into any shape you desire and place on a baking sheet for them to dry slightly.
Next, bring a pot of salted water to a boil then lower the heat to a simmer (again so the ravioli doesn’t explode) and cook till your desired doneness (about 3-4 min for me).
For The Sauce
We found our sauce recipe from Giada at the Food Network. It was so quick and easy and gave an extra kick to balance out the citrus from our pasta filling.
While the pasta boils, melt butter in a sauce pan and then add the chopped sage, paprika and red pepper. I found that the sauce was a little dry, so I added a tablespoon of olive oil and a bit of pasta water to give it some extra volume.
Finally, drain the pasta and toss in the sauce until fully coated and serve immediately.
Items I Used For Cooking:
- 1 Cup + 2 Tbs 00 Flour
- 7 Tbs Semolina Flour
- 9 Egg Yolks
- 1 Tbs Evoo
- 3 Tbs Water
- 1¼ cup (10 oz.) ricotta cheese
- 2 tablespoons freshly grated parmesan cheese
- 1 egg yolk
- Zest of 2 lemons
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- 1 tablespoon heavy cream
- 1/2 Stick of unsalted butter
- 16 fresh sage leaves, chopped
- 1/2 teaspoon paprika
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- Mix ingredients in stand mixer until a rough ball is formed.
- Knead dough by hand for about 5 minutes until you reach a smooth, silky texture
- Cover dough and let rest for 15 minutes
- Divide the dough into 4 pieces
- Flatten one piece at a time and run through pasta roller on highest setting
- Continue to roll dough lowering setting to desired thickness
- Combine ingredients in a bowl and refrigerate until use
- Lay one sheet flat on counter
- Pipe a small amount of filling onto dough in lines
- Combine egg white and a tbs water and brush onto dough to form a glue
- Place second sheet on top and run your finger over the edges to seal
- Use knife to cut into any shape
- Boil for 3-4 minutes until done
- Melt butter in a medium sauce pan
- Add leaves, paprika and pepper and stir for one minute
- If the sauce looks dry add a little EVOO and/or pasta water
- Remove from heat, add salt to taste and toss pasta in sauce
- Serve immediately
