Description
Ripieno ravioli are stuffed pasta pockets filled with a savory mixture, typically served with a sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon chopped parsley
Instructions
- Mix flour and salt on a clean surface, form a well in the center.
- Crack eggs into the well and gradually mix into the flour to form a dough.
- Knead dough for 5-7 minutes until smooth, wrap in plastic, and rest for 30 minutes.
- Combine ricotta, Parmesan, egg yolk, black pepper, nutmeg, and parsley for the filling.
- Roll dough into thin sheets, place small filling portions spaced evenly on one sheet.
- Cover with another sheet, press around the filling, and cut into ravioli shapes.
- Boil in salted water for 3-4 minutes until they float.
- Serve with your preferred sauce.
Notes
- Let the dough rest for easier rolling.
- Seal edges well to prevent filling from leaking.
- Dust with flour to avoid sticking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: ripieno ravioli, homemade pasta, stuffed pasta, Italian cuisine