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.

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Prepared the ricotta filling

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Brush one pasta sheet with egg wash

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Spoon small amounts of the filling on the pasta

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

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

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The finished ravioli is ready to be cooked

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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’)