Print
Description
Soft pasta sheets stuffed with ricotta, Parmesan, and mozzarella for a comforting Italian main course.
Ingredients
Scale
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 3 large eggs
- Semolina flour (for dusting)
- ⅔ cup whole milk ricotta (165g)
- ⅓ cup grated Parmesan cheese (27g)
- 3 ounces fresh mozzarella, diced (84g)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Mound flour on a clean surface, make a well, then add olive oil, salt, and eggs.
- Beat the eggs, gradually incorporating flour until a thick dough forms.
- Knead the dough by hand for 10–15 minutes until smooth, wrap, and rest 1–3 hours.
- Mix ricotta, Parmesan, mozzarella, nutmeg, salt, and pepper in a bowl; refrigerate in a piping bag.
- Prepare a parchment-lined sheet and dust with semolina flour.
- Divide dough into 4 portions; roll each to ¼-inch thick rectangles, dusting with semolina.
- Pass each sheet through pasta rollers from setting 1 to 8, folding twice only on setting 1.
- Layer two sheets, pipe filling in 1½-teaspoon mounds on the bottom sheet.
- Brush the top sheet with water, place it over the filling, press to seal and remove air.
- Cut around and between the mounds to form individual ravioli; dust with semolina and dry 15–20 minutes.
- Boil salted water, reduce to simmer, and cook ravioli 3–4 minutes in batches.
- Drain with a slotted spoon, transfer to sauce, and serve immediately.
- Prep Time: 150 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings (28 ravioli)
- Calories: 512 kcal
- Sugar: 1 g
- Sodium: 805 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
