Homemade Ravioli Recipe

Posted by
Rate It!
Homemade Ravioli
Add your photo!
Ingredients
6
Count
Nutrition
977
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

  • 1/2 cup vinegar
  • 1 tsp salt
  • 2 cups flour (about 350 g)
  • 2 large eggs

Directions:

  1. Using a thermometer, heat the milk until it reaches a temperature of 190°F If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
  2. Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
  3. The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
  4. Filling:.
  5. Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
  6. A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
  7. Mix well to distribute seasonings. PASTA DOUGH Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don't have this on hand, use all purpose flour instead.
  8. To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.
  9. Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.
  10. Begin kneading the pasta, first sprinkling the surface with flour.
  11. IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.
  12. Roll dough to 1/8 thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
  13. Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling pillows to yield individual pockets.
  14. If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
  15. Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
  16. Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 976.74 Kcal (4089 kJ)
Calories from fat 456.28 Kcal
% Daily Value*
Total Fat 50.7g 78%
Cholesterol 196.52mg 66%
Sodium 1250.14mg 52%
Potassium 2317.41mg 49%
Total Carbs 83.3g 28%
Sugars 64.84g 259%
Dietary Fiber 2.04g 8%
Protein 47.78g 96%
Vitamin C 15.4mg 26%
Iron 1.3mg 7%
Calcium 1616.2mg 162%
Amount Per 100 g
Calories 446.91 Kcal (1871 kJ)
Calories from fat 208.77 Kcal
% Daily Value*
Total Fat 23.2g 78%
Cholesterol 89.92mg 66%
Sodium 572mg 52%
Potassium 1060.33mg 49%
Total Carbs 38.11g 28%
Sugars 29.67g 259%
Dietary Fiber 0.93g 8%
Protein 21.86g 96%
Vitamin C 7mg 26%
Iron 0.6mg 7%
Calcium 739.5mg 162%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 23.4
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top