Ravioli with Herbed Ricotta Filling

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

You can shape the pasta and freeze it up to a month before cooking.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 20.5g
  • Saturated fat: 8.1g
  • Monounsaturated fat: 9.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 19g
  • Carbohydrate: 33g
  • Fiber: 0.4g
  • Cholesterol: 193mg
  • Iron: 1.6mg
  • Sodium: 731mg
  • Calcium: 283mg

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

Preparation

  1. 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. 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. 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. 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.
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