A delicious homemade ravioli filled with ricotta cheese, sundried tomatoes & olives, served with a creamy parmesan sauce.
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Place the flour in a mixing bowl and make a well in the center. Pour the eggs into the center, then add the olive oil and salt. Mix the dough with your hands until well combined.
Add water gradually while kneading the dough with the palm of your hand. Knead until you have a smooth ball of pasta. Wrap the dough in cling film and let it rest for 10 minutes.
Mix all ingredients together until well combined and set aside until ready to use.
Prepare your pasta roller and use the widest setting to make flat pasta sheets.
Dust a board with flour, place your dough onto the board, and sprinkle more flour on top. Roll your dough thin enough to feed through the pasta roller. Cut wide strips to fit into the roller.
Feed each pasta sheet through the roller on the widest setting, then change to a smaller setting and feed each sheet through again. Dust the dough sheets as needed.
Change your roller to the final setting of your choice and feed each sheet through one last time.
To make the ravioli, place one sheet on the board. Place balls of filling along the length of the pasta sheet, leaving space between them.
Cover the filling with another pasta sheet. Gently press the top layer of dough around each filling ball. Use a dough cutter to cut ravioli rounds, ensuring a rim around each ravioli.
Pinch the sides of each ravioli closed. Use a fork to create grooves around the seams and poke three tiny holes in the top to let steam escape during cooking.
Bring a pot of water to a boil and add a little vegetable oil. Add ravioli in batches, cooking each for about 3 minutes until al dente. Remove and set aside without rinsing.
Heat a saucepan, add the butter to melt, then add cream, parmesan cheese & feta cheese. Add the garlic and stir until well combined. Season with salt and pepper to taste. Let the sauce simmer until slightly reduced & thickened.
Heat a pan or wok, add a little olive oil blend, and sauté the ravioli in batches until golden brown.
Place a few sautéed ravioli into each pasta bowl, pour over some parmesan cream, and garnish with extra basil leaves.
Ensure the pasta dough is kneaded well to achieve a smooth texture.
Dust the pasta sheets with flour to prevent sticking during rolling.
Do not overcrowd the pot when boiling ravioli to ensure even cooking.
What is the best way to store homemade ricotta and sundried tomato ravioli?
To store homemade ricotta and sundried tomato ravioli, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to cook, you can boil them directly from frozen.
Can I make substitutions for the ricotta cheese in this ravioli recipe?
Yes, if you're looking for a substitution for ricotta cheese, you can use cottage cheese, cream cheese, or even a vegan alternative like tofu blended with nutritional yeast for a dairy-free option. Just ensure the consistency is similar to ricotta for the best results.
How can I make this ravioli recipe suitable for a gluten-free diet?
To make ricotta and sundried tomato ravioli gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid content slightly, as gluten-free flours can absorb moisture differently. Additionally, ensure that all other ingredients, like the cream and parmesan, are gluten-free.
What are some good side dishes or pairings for ricotta and sundried tomato ravioli?
Ricotta and sundried tomato ravioli pairs well with a simple arugula salad dressed with lemon vinaigrette, garlic bread, or steamed vegetables. You can also serve it with a light tomato sauce or a drizzle of olive oil and fresh herbs for added flavor.
What is the cooking process for homemade ravioli, and how do I know when they are done?
To cook homemade ravioli, bring a pot of salted water to a boil and add a little vegetable oil to prevent sticking. Cook the ravioli in batches for about 3 minutes until they float to the surface and are al dente. They should be tender but still have a slight bite. Avoid overcooking to maintain their shape and texture.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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