Delicious homemade ravioli filled with ricotta, mozzarella, and fresh basil, 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 cream and parmesan cheese. Add the garlic and stir until well combined. Season with salt and pepper to taste. Let the sauce simmer until slightly reduced and thickened.
Heat a pan or wok, add a little olive oil, 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.
Make sure to dust the pasta sheets with flour to prevent sticking.
You can use any leftover filling to make a small batch of ravioli or add it to other dishes.
How do I make homemade ricotta and basil ravioli from scratch?
To make homemade ricotta and basil ravioli, start by mixing flour, eggs, olive oil, and salt to form a dough. Knead until smooth, then let it rest. Prepare the filling by combining ricotta, mozzarella, basil, and garlic. Roll out the dough, cut it into sheets, place filling on one sheet, cover with another, and seal the edges. Cook the ravioli in boiling water for about 3 minutes until al dente, then serve with a creamy parmesan sauce.
What are some dietary substitutions for ricotta and basil ravioli?
If you're looking for dietary substitutions, you can use gluten-free flour to make the pasta for a gluten-free option. For a dairy-free version, substitute ricotta and mozzarella with cashew cheese or tofu blended with nutritional yeast. You can also replace the cream in the sauce with coconut cream or a plant-based cream alternative.
How should I store leftover ricotta and basil ravioli?
To store leftover ricotta and basil ravioli, place them in an airtight container and refrigerate for up to 3 days. If you want to freeze them, arrange the uncooked ravioli in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen, just add a couple of extra minutes to the cooking time.
What sauce pairs well with ricotta and basil ravioli?
A creamy parmesan sauce pairs beautifully with ricotta and basil ravioli. To make it, simply heat cream and stir in finely grated parmesan cheese and garlic, seasoning with salt and pepper. You can also try a light tomato sauce or a simple olive oil and garlic sauce for a different flavor profile.
Can I make ricotta and basil ravioli ahead of time?
Yes, you can make ricotta and basil ravioli ahead of time. Prepare the ravioli and store them in the refrigerator for up to 3 days or freeze them for longer storage. Just remember to cook them straight from the freezer if frozen, adding a few extra minutes to the cooking time for best results.
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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