Ingredients
Pasta Dough
- 1 cup all-purpose flour
- ¼ cup semolina flour
- ½ teaspoon kosher salt
- 3 large egg yolks
- 2 tablespoons olive oil
- ¼ cup cold water
Cheese Filling
- 1 cup whole milk ricotta cheese
- 1 cup finely shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 egg yolk
Instructions
- Make the Pasta Dough: Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor and pulse to combine. Add the egg yolks and olive oil and pulse again to combine. With the processor running on low, slowly add the cold water and pulse until the dough forms a loose ball. Turn the dough onto a clean surface and knead briefly until smooth, about 30 seconds, dusting with semolina flour if sticky.
- Rest the Dough: Wrap the dough tightly in plastic wrap and set aside to rest at room temperature for 30 minutes. This helps relax the gluten for easier rolling.
- Prepare the Filling: In a small bowl, combine the ricotta, mozzarella, parmesan, garlic powder, Italian seasoning, salt, and crushed red pepper flakes. Stir in the egg yolk and mix until smooth. Adjust seasoning to taste and refrigerate until ready to use.
- Roll Out the Dough: Lightly flour your work surface with semolina flour. Divide the dough in half, wrap one half in plastic wrap, and set aside. Roll the other half using a pasta machine starting at the widest setting (#1), then sequentially pass through thinner settings (#2 to #5), dusting with semolina flour as needed, until the dough is thin enough to see your fingers through.
- Shape the Ravioli: Trim the rolled dough into two equal rectangles. Spoon approximately 2 teaspoons of filling spaced evenly on the bottom half of each rectangle. Fold the dough over the filling. Dip your fingers in water and wet the edges, then gently press together to seal the ravioli, ensuring no air bubbles remain.
- Cut the Ravioli: Use a ravioli cutter or pasta roller to shape and cut individual ravioli. Place them on a semolina-dusted baking sheet to prevent sticking.
- Repeat for Remaining Dough: Roll out the second piece of dough and repeat the filling, sealing, and cutting process.
- Dry the Ravioli: Allow the ravioli to rest at room temperature on the baking sheet for 30 minutes to dry and firm up before cooking.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.
- Serve: Serve hot with your choice of marinara, pesto, or brown butter sauce.
- Store Leftovers: Uncooked ravioli can be refrigerated up to 24 hours covered tightly with plastic wrap. Cooked ravioli can be stored in an airtight container in the refrigerator for up to three days.
Notes
- Resting the dough is essential to develop gluten and make rolling easier.
- Use semolina flour for dusting to prevent sticking without drying out the dough.
- You can adjust the filling seasonings to your taste preference.
- Make sure to press out all air bubbles to prevent ravioli from bursting during cooking.
- If you don’t have a pasta machine, roll the dough as thin as possible by hand.
- Leftover uncooked ravioli can be frozen on baking sheets, then transferred to freezer bags for longer storage.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
