Homemade Cheese Ravioli
Homemade ravioli dough pressed into a ravioli form, filled with a ricotta and Parmesan filling.
Equipment
- a ravioli form
- a rolling pin
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour (240g)
- ½ tsp. salt
- 2 tbsp. melted chicken fat or vegetable oil
- 2 large egg yolks
- 1 large egg
- ½ cup whole milk
For the Ravioli Filling:
- 1 cup fresh ricotta cheese
- 1 large egg
- ¾ cup Parmesan cheese, grated
Instructions
- Begin by making the Ravioli Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, egg and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap the dough in plastic wrap and let it rest for one hour.
- Next, make the Ravioli Filling: Just mix all the ingredients together in a bowl.
- Cut the dough in thirds. Roll out the first third of the dough on a floured board until it's an ⅛ of an inch thick, into somewhat of a rectangular shape. Flour your ravioli form. Drape the dough loosely over the form. Use your finger to press the dough lightly into each cavity. Fill each cavity with about a teaspoon of cheese filling. Fold more dough on top of the filling. Dust the dough with flour and use the rolling pin to seal the edges. Invert the form to release the ravioli. Cut away any dough scraps. Repeat with the other two thirds of the dough. Place the ravioli on a flour dusted sheet pan. Cover loosely with plastic.
- Bring a large pot of water to a gentle boil, and add a teaspoon of kosher salt. Cook six ravioli at a time for about five minutes, or until they float to the top. Drain well and repeat with the rest of the ravioli.
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