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Ravioli with Herbed Ricotta Filling

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield 4 servings
You can shape the pasta and freeze it up to a month before cooking.

Ingredients

  • Ravioli:
  • 3/4 cup (6 ounces) whole-milk ricotta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh basil
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • Classic Pasta Dough
  • 6 quarts water
  • 2 tablespoons fine sea salt
  • Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 394
  • fat 20.5 g
  • satfat 8.1 g
  • monofat 9.1 g
  • polyfat 1.6 g
  • protein 19 g
  • carbohydrate 33 g
  • fiber 0.4 g
  • cholesterol 193 mg
  • iron 1.6 mg
  • sodium 731 mg
  • calcium 283 mg

How to Make It

  1. To prepare ravioli, place ricotta in a cheesecloth-lined colander; drain 30 minutes. Combine ricotta, 1/4 cup Parmigiano-Reggiano, and next 4 ingredients (through egg), stirring until well combined.

  2. Place 1 (15 x 3–inch) Classic Pasta Dough sheet on a lightly floured surface. Spoon 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge in the center of sheet. Spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place 1 (15 x 3–inch) pasta sheet on top, pressing to seal. Cut pasta sheet crosswise into 5 (3 x 3–inch) ravioli, trimming edges with a sharp knife or pastry wheel. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining pasta sheets and filling mixture to form 20 ravioli.

  3. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add half of ravioli to pot; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Repeat procedure with remaining ravioli.

  4. To prepare sauce, heat oil in a large skillet over low heat. Add garlic to pan; cook 6 minutes or until garlic is tender. Remove from heat. Place 5 ravioli in each of 4 shallow bowls; drizzle each serving with 1 1/2 teaspoons garlic oil. Top each serving with 1 tablespoon basil and 1 tablespoon shaved Parmigiano-Reggiano. Serve immediately.