Cheese Ravioli Recipe

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Make the dough: mound the flour on a clean surface and make a well. Add the olive oil, salt and eggs to the well, then beat the eggs with a fork, slowly drawing in flour from the inside until thickened and pale yellow.
2. Break the well and mix in the rest of the flour with a bench scraper or floured hands until a dough forms. Knead by hand 10-15 minutes until smooth and springy.
3. Wrap the dough tightly and rest at room temperature for 1 to 3 hours.
4. Mix the ricotta, parmesan, mozzarella, nutmeg, kosher salt and black pepper in a bowl, then chill the filling until needed.
5. Line a baking sheet with parchment and dust with semolina. Divide the dough into 4 pieces and cover the rest while you work with one. Flatten one piece into a rectangle about 1/4 inch thick and dust with semolina.
6. Roll through the widest setting, fold in half and pass through again; repeat once. Then pass twice more without folding, keeping the full width of the rollers.
7. Set the rollers one notch thinner and pass the dough twice, sprinkling with semolina. Keep narrowing one notch at a time, passing twice each time, until the thinnest setting is reached.
8. Dust the sheet with semolina, fold it loosely to fit the sheet pan and cover with a towel. Repeat with the remaining dough.
9. Lay one sheet lengthwise and place a second sheet directly on top, parallel. Trim the edges so they match and brush off excess semolina.
10. Pipe the filling onto the first sheet in 2 rows of 1½-teaspoon mounds about 1½ inches apart, keeping a 1/2-inch border.
11. Lightly brush the second sheet with water, place it water-side down over the first, and press around each mound to seal, pushing out all air.
12. Cut the outer edges, then cut lengthwise between the two rows, then cut across to separate the ravioli. Place on the sheet pan, dust with semolina and let rest uncovered 15-20 minutes to dry slightly. Repeat with the remaining sheets.
13. Bring a large pot of water to a boil and salt it heavily. Reduce to medium.
14. Cook the ravioli in two batches for 3-4 minutes, stirring gently now and then. Lift out with a slotted spoon and serve immediately in the sauce.

Summarized from Preppy Kitchen's video. Watch it for the details.

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