Ravioli with Two Fillings
What’s better than a hearty bowl of pasta topped with sauce, cheese, and fresh herbs? Pasta filled with cheese (and some other fixings that take it to a whole new level).
Start with my Handmade Pasta Dough recipe, and be sure to check out all the helpful tips at the bottom before you start. There’s some great pointers specific to ravioli making that will set you up for success. It’s really easy, plus you get to avoid the step of figuring out how to cut it if you don’t have a pasta maker. A cookie cutter, glass, or any creative tool you find will work just fine.
I made two fillings for the ravioli: Classic Ricotta and Spinach Prosciutto. See below for the recipes, which will afford you roughly 25-30 ravioli each, with extra buffer for mistakes and overfilling. Boil the pasta in salted water for about 4 minutes, and freeze what you don’t cook immediately in an airtight container.
“Cut yourself some slack and keep the sauce simple, your handmade ravioli should be the star of the show tonight.”
Classic Ricotta
There’s nothing wrong with a trusty go-to. Start here, learn what the texture and flavor should be, then improve upon that.
1 cup skim-milk ricotta
½ cup shredded mozzarella
¼ cup grated parmesan
1 egg
1 tsp salt
1 tsp fresh chopped parsley
½ tsp pepper
¼ tsp nutmeg
Spinach Prosciutto
A more filling, er…filling, with more complexity, texture, and color.
1 cup skim-milk ricotta
1 cup spinach—blanched, chilled, and chopped
(roughly 2-2½ cups fresh)¼ cup shredded mozzarella
¼ cup grated parmesan
1 egg
1-2 oz. prosciutto—crisped in a pan, frozen, and diced
(roughly 2-4 slices)1 tsp fresh chopped parsley
½ tsp salt
½ tsp pepper
Finish the ravioli with your favorite sauce—make one from scratch or pick up a jar. Cut yourself some slack and keep the sauce simple, your handmade ravioli should be the star of the show tonight. For this particular dinner, I whipped up a quick hybrid vodka sauce with a jarred garlic marinara, onion, oil, vodka, heavy cream, and fresh parmesan.
Plate in layers starting with the sauce, gently place the ravioli on top, grate more (yes, more) cheese all over and top with parsley.