Fresh Pasta: Ricotta Ravioli with Butter & Basil (Home Cookin’)

I love eating ravioli, especially with ricotta cheese inside. I was very excited (and a little bit nervous) to make my own ravioli today. Fortunately, we made them in the Rustico Cooking class, so I had an idea of what to do. First, I prepared the ricotta filling, which includes eggs and Parmesan cheese. ¬†After brushing a sheet of pasta with egg wash, I spooned small amounts of the ricotta onto it, making sure to space them out evenly. Once that was done, I covered the pasta & ricotta with another sheet of pasta and very carefully pressed down to seal them together. Sometimes it is tricky to remove all of those pesky air bubbles! I used a little ravioli wheel that I bought on Amazon to cut each raviolo with the classic curvy pattern on the edges (it looks more authentic that way. ūüėČ ) The final step was to dust the ravioli with semolina flour so that they don’t stick together. So far, so good! While the water was boiling, I heated a pan with some butter and basil to use as the sauce. The cooking time for the ravioli is only four minutes — pretty fast, huh? Five minutes later, I was ready to serve homemade ricotta ravioli with butter and basil. I couldn’t believe that I actually made them — and they tasted great! There’s still some dough left, so tomorrow I’m going to make pappardelle with meat ragu.


Prepared the ricotta filling


Brush one pasta sheet with egg wash


Spoon small amounts of the filling on the pasta


Cover it with another sheet of pasta and gently press to seal


Cut with a ravioli wheel and¬†dust with semolina flour so they don’t stick together


The finished ravioli is ready to be cooked


After 4 minutes in boiling water, the ravioli are ready to serve with a little butter and basil!

Fresh Pasta: Ricotta Ravioli with Butter & Basil (Home Cookin’)