Homemade Ravioli Recipe
Try this homemade ravioli recipe today. It’s easy, delicious and so comforting! These are filled with cottage cheese and served with creamy cheese sauce.
Ingredients
For the pasta dough:
- 1 cup all-purpose flour
- 1/2 tbsp olive oil
- 1 large egg
- 1/2 tsp salt
- Water as required
- Semolina as required
For the cottage cheese/paneer filling:
- 2/3 cup cottage cheese or paneer grated
- 3 tbsp parmesan cheese
- 1 tbsp parsley dried or fresh
- Salt and pepper to taste
For the cheese sauce:
- 1/2 cup mild cheddar cheese grated
- 2 tbsp all-purpose flour
- 1 cup milk warm
- 2 tbsp butter
- Salt to taste
Instructions
To make the pasta dough:
- In a small bowl, add egg, olive oil and salt. Whisk well.
- Add all-purpose flour in the bowl and mix well.
- Continue to mix until it resembles coarse sand.
- Then pour water, little at a time, knead the dough for around 10 minutes. Knead it by pulling and stretching repeatedly, until the dough becomes smooth and silky.
- Wrap the dough with cling wrap and refrigerate for about an hour. By wrapping the dough with cling wrap we are preventing it from drying out and becoming crusty around the edges.
To make the cottage cheese filling for the ravioli:
- Take a mixing bowl, add grated cottage cheese or paneer, parmesan cheese, parsley, salt and pepper. Mix well and keep it aside.
To make the ravioli:
- Take the dough out of the refrigerator and unwrap it. Then divide it into two halves. Keep the second half warped in plastic. Take the first dough and place it on a floured surface.
- Dust the rolling pin with flour. Roll the dough into a large and thin sheet. Using a circular cookie cutter, cut it in small circles.
- Apply water on the edge of the circle. Place a spoonful of filling right at the centre and then cover it with another circle. Using a fork seal the edges.
- Pour semolina on a plate and keep the freshly made ravioli on it (semolina will prevent them from becoming sticky). Make the rest of the ravioli in the same manner. Let them sit at room temperature for 20 minutes. It will dry them out a little. But if the weather is too hot, then keep them in the refrigerator.
- Boil water in a pot over a high flame and add salt.
- Carefully drop ravioli in boiling water. Cook them for 2-3 minutes or until tender. The pasta will start floating to the top of the pot when it is fully cooked. Drain them and set it aside.
To make the cheese sauce:
- Melt butter in a non-stick pan over a medium flame. Once it melts, add all-purpose flour. Using a whisk, stir continuously, until it combines to form a smooth paste and starts bubbling.
- Pour warm milk, little at a time, while whisking continuously. Then increase the flame to high and bring it to a boil. After it comes to a boil, lower the flame and let it simmer for a few minutes until the sauce thickens up.
- Turn the flame off and add the grated cheddar cheese. Give it a gentle stir. Once the cheese melts, check the seasoning and add salt. As cheddar is quite salty, so taste the sauce before adding salt.
- Add the cooked ravioli into the cheese sauce.
- Garnish ravioli with parsley and serve.