- Prep Time (mins)
- Cook Time (mins)
Ravioli Pasta Dough:
- 1 large egg
- 1 tablespoon olive oil
- 1½ cups all-purpose flour, plus more for preparing
- ¼ cup water
For the Filling:
- 1 cup Frigo® Whole Milk Ricotta Cheese
- 1 large egg
- ¼ cup Frigo® Shredded Parmesan Cheese
- 2 cups Frigo® Fresh Mozzarella Cheese, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper, or to taste
BOLDgnese Sauce: See Recipe
In small food processor fitted with the blade, add the egg and olive oil and pulse until mixed.
Then, add the flour and mix for 30–60 seconds. Slowly add the water while the food processor is running in ½-tablespoon increments until the dough is thoroughly mixed.
Remove the dough from the mixer and knead it by hand on a floured surface for 2 minutes. Then, allow the dough to rest covered with plastic wrap for 20–30 minutes.
This is the perfect amount of time to make your filling!
Mix the Frigo® Whole Milk Ricotta Cheese, egg, Frigo® Shredded Parmesan Cheese, Frigo® Fresh Mozzarella Cheese and parsley in a large bowl. Then, season with the salt and pepper. Cover and refrigerate for at least 1 hour, or prepare 1 day in advance.
Cut the dough into 2 pieces before processing with the pasta maker. Work with one piece at a time, while keeping the other piece of dough covered in the plastic wrap. Take one piece and flatten it into a rectangular shape. Sprinkle flour on both sides. Then, insert the pasta into the sheet roller of your pasta maker and set it to #1 (the largest setting). Run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. Do this 3 times.
Next, change the setting to #2 and pass the pasta dough through the sheet roller twice. Add a little bit of flour to each side of dough, if needed. Then, change to #3 and pass the pasta through twice, and continue the same for #4 through #6.
After rolling the pasta, take the ravioli maker out and lay the pasta sheet on top of the filler (the metal component with fluted edges). Push the pasta sheet into the ravioli cavities with the plastic press or gently press with your finger tips and adjust the sheet as needed.
Fill each ravioli with about a teaspoon of filling. Using your fingers, press down to ensure there are no air pockets.
When you’ve completed filling your pasta, add the other pasta sheet on top.
Press down again with your fingers and pat to seal the raviolis. Run a rolling pin over the top, back and forth until the edge cutters are exposed. Gently pull apart the raviolis and you’re done.
(Note: I like to line-up the raviolis on a cookie sheet, freeze them for 30 minutes and then cook or store them in freezer bags for later!)
To cook the ravioli, bring a large pot of salted water to a boil, add the ravioli and reduce the heat to a gentle simmer. Cook the pasta for about 10 minutes or until the raviolis float to the top and are tender. Then, drain the pasta, spoon the BOLDgnese Sauce (See Recipe) over the ravioli and enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.