Updated: Jan 13
Making fresh ravioli is not as hard as you may think. Once you’ve eaten freshly made ravioli you will never look at store bought in the same light again.
There are three basic parts to making your own ravioli: the pasta dough, the filling and the sauce.
Once you've mastered these steps, don't be surprised if you find yourself becoming more adventurous with the fillings. For example, you may want to add spinach for a great variation to this recipe. All you have to do is wash the spinach carefully, cook it in boiling water, and cut it up finely either with a knife or in a food processor. Then just add to the mixture below. The main thing to remember is to drain it well. The filling must not be wet.
Here's my recipe for ricotta and cheese filled ravioli. Make sure you also check out the meat filled recipe on the blog. And you will find recipes to make basic pasta dough and sauce on the blog as well.
Of course, you can top the ravioli with any sauce you like. However, the ricotta and cheese filled ones are particularly suited to butter and sage, which is light yet full of flavour. If you find you don't have sage in your pantry often, as I don't, use dried rosemary or any herb that you love. Instead of butter, I typically choose olive oil.
Tip: brown off some mushrooms til they are crispy and add to the sauce for a superb dish which will impress!
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