This is a favorite of mine. My mother made the best big fat tender ravioli stuffed with creamy ricotta and mozzarella. My brother ate 13 one Sunday afternoon dinner! I could do maybe 4. The filling is really simple and quick to make. Depending on their size you should get about 20 ravioli. If you want fewer ravioli use 1 pound of ricotta not 2, and 1 egg not 2, plus the other ingredients as listed. (I used 1-pound of ricotta and 1 egg in the video.)
San Marzano Tomato Sauce
Make the San Marzano sauce.
Fresh Pasta Dough
Fresh pasta varies greatly from the Tuscan pasta pici made with just flour and water to tajarin a rich, golden pasta with a half-dozen egg yolks or more.
This is a very versatile fresh pasta dough. It’s the one I use for lasagna, ravioli, tortelloni and other stuffed pastas. You can cut into tagliatelle. fettucine or pappardelle too.
- 2 cups all-purpose unbleached flour
- 2 eggs
- 1/4 cup EVOO
- 3 Tablespoons water
- Put the flour in a large bowl.
- In a small bowl beat the eggs then beat in the EVOO and water to make a smooth mixture. Add to flour.
- With a fork work the egg mixture into the flour until it begins to form moistened clumps.
- Gather the clumps together with your hands to form a cohesive ball of dough.
- Knead the dough right in the bowl collecting anything stuck to the sides of the bowl.
- Turn out the dough onto a lightly-floured board and knead for a minute or two until it’s shiny smooth with a soft interior.
- Form the dough into a disc and wrap tightly with plastic wrap.
- Let rest at room temperature for about 30 minutes.
(You can make the dough in a food processor. Use the cutting blade. Add the flour to the bowl and pulse a couple of times to aerate.. With the processor on drizzle in the egg mixture. Run the processor until a dough ball forms around the blade about 30 seconds. Then turn the dough out on a floured board and knead as above.)
Cut the dough ball into 4 pieces. Form each into a rectangle. Set the pasta machine to the widest roller setting. Pass each dough piece through a pasta machine catching the dough as it passes through the rollers. Fold each piece in thirds. Pass it through the rollers again. Reduce the setting 2 notches and put the strips through the rollers. If the sheets get too long cut them in half. Repeat until you get to the most narrow roller setting. You want to end up with long sheets of pasta about the width of the rollers. Lay the strips out on a well-floured baking sheet or kitchen towel cover with a moist kitchen towel and set aside. If you don’t have a pasta machine use a rolling pin. Roll out each piece of dough until it is about 20 inches long and about 5 inches wide. Lay the strips out as above.
Fill a large pot with water and add a tablespoon of sea salt and a tablespoon of EVOO. Bring to a full boil.
- 2 pounds whole milk ricotta drained well
- 8 ounces fresh mozzarella diced into 1/4 inch cubes
- 1/2 cup grated Pecorino
- 10 springs flat Italian parsley roughly chopped
- Two extra large eggs beaten well
- Sea salt and freshly ground black pepper to taste
- Put the cheeses and parsley in a large bowl.
- Mix in the beaten egg. (The mixture should be smooth. If it’s dry or lumpy mix in another beaten egg.
- Add sea salt and freshly ground black pepper to taste and mix well.
To Make the Ravioli
- Lightly flour your work surface and lay out a pasta strip.
- Put a tablespoon of the ricotta mixture just below the middle of the strip and about an inch from the edge of the strip closest to you.
- Put another tablespoon of the ricotta mixture about 2 inches (the width of 2 fingers) from the last mound.
- Keep adding another tablespoon of the ricotta mixture at equal intervals until you reach the end of the pasta strip.
- Wet your finger in a bowl of water and wet the edges of the pasta strip and wet the middle of each ricotta mixture mound from edge to edge. The water will help seal the ravioli.
- Fold the upper part of the pasta strip over the side that has the ricotta mixture. Press the 2 edges together tightly and press down between the mounds forming the ravioli. You should have a one inch unfilled pasta rim all around the mound of ricotta filling.
- Cut down the middle of the space between the ravioli using a cookie cutter or sharp knife.
- Press the edges of the ravioli with you fingertips to make sure no air is inside and they are tightly sealed.
- With the tines of a fork press down of the rim of the ravioli. These tine indentations will help seal the ravioli.
- Lay the ravioli out on a well-floured cookie sheet or kitchen towel.
- Put the tomato sauce in a large flat pan and heat.
- Drop the ravioli into the boiling water. They will soon float to the top of the water. When they all float to the top boil for another 30 seconds. I taste one for doneness to make sure they’re fully cooked.
- Put the ravioli into the sauce pan and generously coat each one. Shut off the flame.
- Sprinkle on the Pecorino and drizzle with EVOO.
- Serve immediately.