Ravioli is a fun way to elevate your pasta-making experience. After making your own pasta dough, add some variety to your dishes by concocting new ravioli fillings and pasta sauces.
Handmade Ravioli
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Prep Time:
15m
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Cook Time:
3m
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Total Time:
1h 45m
Ingredients
- 1/2 c Ricotta
- 2 tbsp. Gorgonzola
- 1 tbsp. Parmesan, grated
- 1 tsp. Dried parsley, 1 1/2 - 2 teaspoons if fresh
- Pesto, as desired
Instructions
- Make and roll your own pasta dough; we'll be cutting it differently.
- Cut each segment into same-sized squares, roughly 2"x2". The closer in size you can get them the better
- In a bowl, mix ricotta, bleu cheese, parmesan, and parsley with a spoon. It doesn't need to be perfect, just evenly distributed. Toss in a couple pinches of salt for good measure, but not too much since you'll probably be adding a sauce.
- One piece of cut dough at a time, wet it with your fingers or a moist brush. This will get it sticky. Scoop around 1/2 tbsp of the cheese mix and place it in the middle of one side of the ravioli. I also added about 1/2 tsp of fresh pesto one time around, because I love pesto.
- Moisten the another piece of ravioli and press it on around the edges. Try to get rid of any air, as it will get caught inside and make the sealing process annoying. Press the halves together until "glued" and trim off a healthy amount of excess dough in whatever shape you like. Be sure to not cut off too much or the filling will leak out when the ravioli are boiling.
- In salted boiling water, cook the ravioli for 3-4 minutes or until the dough is cooked to desired firmness. You can leave one ravioli untrimmed (in the previous step) to use for testing doneness.
