How to do and freeze ravioli. Plus broccoli and ricotta stuffing.
Making ravioli is an authentic fresh stuffed pasta recipe that in Italy we make very often. My husband and I prepared this short tutorial with photos to show you how easy it is to make ravioli at home. We chose a simple filling typical of autumn and winter (broccoli and ricotta cheese) but the method is applicable to any recipe.
Ingredients / Serves 8
- For ravioli filling
- 500g (1.1 pound) fresh broccoli
- 250g (8.8 ounces) ricotta cheese
- 3 anchovy fillets, in oil
- 2 tablespoons capers, in vinegar
- 1 1/2 tablespoons extra virgin olive oil
- For egg pasta
- 400g (14 ounces) all-purpose flour
- 4 eggs
- difficult recipe
preparation: 40 minutes
plus cooling and rest time
cooking: 60 minutes
total time: 1 h 40 minutes
- Nutrition Facts (amount per serving):
- Calories: 288(kCal)
Protein: 13.3 (g)
Total fat: 9.1 (g)
Total carbohydrate: 40.8 (g)
Sugars: 2.9 (g)
Better making ravioli by hand without a ravioli mold or using a ravioli mold?
- - This page was created for people who want to make ravioli for the first time at home. If you want to get them all equal, the ravioli mold is definitely better. You can find it easily in any shop for kitchen utensils and tools. It may be very different depending on your personal needs. It can vary for the shape you want to get (round, triangular, square), the size and the number. You will get about 160 ravioli with the ravioli mold you see in the photos (for 36 small ravioli) and all the suggested doses.
- - I do not use ravioli mold when I want to get bigger or unusual ravioli.
For example you could serve only a big raviolo (raviolo is the singular noun in Italian) almost as large as a dinner plate.
Step-by-step recipe with photos for ravioli stuffed with broccoli and ricotta
- - Prepare broccoli and ricotta stuffing.
Clean, wash and steam broccoli.
Crush them with a fork and transfer into a non-stick pan together with olive oil, anchovy fillets and capers.
Season to taste with salt (do not overdo with salt because anchovies and capers are already salted) and let all ingredients flavor on medium heat, stirring now and then with a wooden spoon.
Continue cooking until anchovies are melted and broccoli are well dried.
Now transfer broccoli into a bowl and let all cool.
At this point, add spoonfulls of ricotta cheese, one at a time, stirring. Continue until you have finished adding your ricotta cheese. Season to taste with salt, only if necessary.
Ravioli stuffing is ready!
- - Take advantage of the time when broccoli are cooling to prepare egg pasta. Follow the link for my recipe directions.
- - You can find other filling ideas in the page for fresh pasta. You could fill cannelloni with stuffing ideas for ravioli too.
Prepare two pasta sheets using a floured rolling pin or the specific machine that is visible in the photo (the thickness for pasta sheet must be adjusted to 5 or 6, but 6 only if you are already expert). Flour the ravioli mold and the side of the sheet that will be in contact with it very well. Place this pasta sheet on the ravioli mold. Be careful it must be bigger than the mold. In fact, the next step is to make the pasta sheet adhere to the mold hollows. Do it with delicacy not to break the pasta sheet.
Fill every hollow with a little knob of your stuffing. You'll learn the right amount with the experience. Do not worry! It's normal to have some difficulties the first times.
The filling should not be excessive otherwise you might not close well your ravioli. But it should not be too limited, differently your ravioli might appear "empty".
Cover with the second pasta sheet. When you have the necessary experience, you will learn to make only one pasta sheet, long enough to be folded once you've placed your filling, as my husband and I usually do.
At this point roll with the pin to cut and seal ravioli. Follow these steps carefully.
First, you have to press very well along the outer edges.
Then, line by line, among all the hollows both vertically and horizontally.
Finally, you are ready to roll the pin for the entire length of the mold but gently.
Turn upside down the ravioli mold on the work surface. If you have worked well, the ravioli will come off easily from the mold but in most cases they will still be linked together. If you have difficulty to separate them with your hands, help yourselves with a little knife. At this point I press the edge of each one with my moistened fingers. Do it you too, you'll be sure your ravioli do not break during cooking.
- - You can knead again all the cutouts of egg pasta not to waste it but you have to be fast enough because egg pasta tends to dry very easily.
- - Arrange at once ravioli on trays sprinkled with durum wheat flour.
- - Let your ravioli dry on both sides, turning them over often. The best thing is to prepare them the day before.
- - Cook ravioli in abundant boiling salt water.
Cooking time depends on the thickness of pasta sheet. With the thickness adjusted to 5 you'll need about 10 minutes.
My tip is to check the cooking tasting one or more ravioli.
- - Generally, my husband and I prepare a great number of ravioli and freeze those that we do not need immediately (always after they have dried), but in the right serving.
The best way is to arrange ravioli in trays (sprinkled with durum wheat flour) and place the trays in the freezer. The day after ravioli are to be distributed in freezer bags.
Do not thaw them. Dip still frozen in boiling salt water.
Preserve them up to a maximum of three months.
- - These ravioli stuffed with broccoli and ricotta are very tasty if topped with olive oil and chives or melted butter and sage or tomato sauce.
- - Fiber per serving: 2.1 grams.
Want to increase the numeber ofravioli per head? here are nutrition facts when they serve 6
energy: 384 kcal (1605 kJ)
total fat: 12.1g
Obviously these data refer only to raw ravioli without the sauce.