Think making ravioli from scratch sounds daunting? It's simpler than you imagine—with the right tips, anyone can create restaurant-quality results at home.
The Pasta Sheets
Start by preparing fresh pasta sheets. You can find the recipe here. No pasta maker? Opt for wonton wrappers instead—they're much faster, though not identical. Thaw them before using.
The Filling
Ravioli welcomes endless creativity. Fill with almost anything, but remember two key points:
Filling Ideas
Classics include wilted, drained spinach with ricotta; mushrooms and ham; ham and cheese; pine nuts with ricotta; or pumpkin. Blend in a food processor and add an egg for better texture.
Filling the Ravioli
A ravioli board simplifies the process with its molded dimples for portioning filling, topping with another sheet, and cutting. No board? Fold ravioli by hand, as Pauline from Uit Pauline's Keuken shows—her pea and goat cheese filling is outstanding.
Cooking the Ravioli
Boil in a large pot of salted water. Fresh ravioli cooks quickly—test after 2 minutes.
Serving the Ravioli
A flavorful filling shines with minimal extras: drizzle olive oil, grate Parmesan, add Parma ham, and toss with arugula.
Enjoy!
