Easy Italian Ravioli: A Simple & Delicious Recipe

Easy Italian Ravioli, a dish that whispers of sun-drenched hillsides and Nonna’s loving embrace, is more attainable than you might think! Forget spending hours meticulously crafting pasta from scratch; this recipe unlocks the magic of authentic Italian flavor with a fraction of the effort. Imagine biting into tender pillows of pasta, bursting with a savory filling, all bathed in your favorite sauce. Are you ready to bring a taste of Italy to your table tonight?

Ravioli, with its humble beginnings as a way to utilize leftover meats and cheeses, has evolved into a culinary staple enjoyed worldwide. While its exact origins are debated, the spirit of resourcefulness and family tradition remains at its heart. The beauty of ravioli lies in its versatility. From classic ricotta and spinach to more adventurous fillings like butternut squash or wild mushroom, the possibilities are endless.

People adore ravioli for its delightful combination of textures and flavors. The smooth, silky pasta encases a flavorful filling, creating a satisfying contrast that tantalizes the taste buds. And let’s be honest, who can resist the allure of a dish that feels both comforting and elegant? This easy Italian ravioli recipe is perfect for a weeknight dinner or a special occasion, proving that deliciousness doesn’t always require hours in the kitchen. So, gather your ingredients, and let’s embark on a culinary journey to Italy, one delicious ravioli at a time!

this Recipe

Ingredients:

• For the Ravioli Dough:
• 3 cups (375g) all-purpose flour, plus more for dusting
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons water, if needed
• For the Spinach and Ricotta Filling:
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 15 ounces ricotta cheese, drained
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• For Serving (Optional):
• 4 tablespoons butter
• Fresh sage leaves
• Grated Parmesan cheese

Making the Ravioli Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture.
2. Add Wet Ingredients: Crack the eggs into the well. Add the olive oil. Using a fork, gently whisk the eggs and olive oil together. Gradually start incorporating the flour from the sides of the well into the egg mixture.
3. Form the Dough: Continue mixing until a shaggy dough forms. If the dough seems too dry, add water, one tablespoon at a time, until it comes together.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be firm but pliable. If it’s too sticky, add a little more flour. If it’s too dry, add a tiny bit more water.
5. Rest the Dough: Form the dough into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.

Preparing the Spinach and Ricotta Filling

1. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. Wilt the Spinach: Add the chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and tender, about 3-5 minutes.
3. Drain Excess Moisture: Transfer the spinach to a colander and press out as much excess moisture as possible. This is crucial to prevent soggy ravioli. You can use the back of a spoon or your hands to squeeze out the water.
4. Combine Filling Ingredients: In a medium bowl, combine the drained spinach, ricotta cheese, Parmesan cheese, egg, and nutmeg. Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are evenly distributed.
5. Taste and Adjust Seasoning: Taste the filling and adjust the seasoning as needed. You might want to add more Parmesan cheese for a saltier flavor or more nutmeg for a warmer spice.

Assembling the Ravioli

1. Divide the Dough: Cut the rested dough in half. Keep one half wrapped in plastic wrap to prevent it from drying out while you work with the other half.
2. Roll Out the Dough: On a lightly floured surface, roll out the dough into a thin sheet, about 1/16 inch thick. You can use a rolling pin or a pasta machine. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness. The dough should be thin enough to see your hand through it slightly.
3. Create Ravioli Shapes: There are several ways to shape the ravioli. Here are a couple of options:
   • Method 1 (Using a Ravioli Stamp or Cutter): Place the rolled-out dough on a lightly floured surface. Place teaspoon-sized mounds of the spinach and ricotta filling about 1-2 inches apart on the dough. Gently brush the dough around the filling with water or egg wash. Place another sheet of rolled-out dough on top. Gently press down around the filling to seal the edges. Use a ravioli stamp or cutter to cut out individual ravioli.
   • Method 2 (Using a Knife or Pizza Cutter): Place the rolled-out dough on a lightly floured surface. Place teaspoon-sized mounds of the spinach and ricotta filling about 1-2 inches apart on the dough. Gently brush the dough around the filling with water or egg wash. Place another sheet of rolled-out dough on top. Gently press down around the filling to seal the edges. Use a knife or pizza cutter to cut the dough into squares or rectangles around the filling.
4. Seal the Edges: Make sure the edges of each ravioli are tightly sealed to prevent the filling from leaking out during cooking. You can use a fork to crimp the edges for a decorative touch and extra security.
5. Place on a Tray: Place the assembled ravioli on a lightly floured baking sheet or tray. Make sure the ravioli are not touching each other to prevent them from sticking.
6. Repeat: Repeat the rolling, filling, and cutting process with the remaining dough and filling.

Cooking the Ravioli

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil. The water should be generously salted, like seawater.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water, a few at a time. Be careful not to overcrowd the pot.
3. Cook Until They Float: Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender. The cooking time will depend on the thickness of the dough.
4. Remove and Drain: Use a slotted spoon to carefully remove the ravioli from the boiling water. Drain them well.

Serving the Ravioli

1. Prepare the Sauce (Optional): While the ravioli are cooking, you can prepare a simple butter and sage sauce. Melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for a minute or two, until fragrant.
2. Serve Immediately: Serve the ravioli immediately. You can toss them with the butter and sage sauce, or serve them with your favorite tomato sauce or pesto.
3. Garnish: Garnish with grated Parmesan cheese and fresh herbs, if desired.

Conclusion:

This Easy Italian Ravioli recipe isn’t just another pasta dish; it’s a passport to a comforting, flavorful experience that’s surprisingly simple to achieve. From the satisfyingly tender pasta pockets to the rich, savory filling, every bite is a testament to the magic of Italian cuisine. You absolutely must give this recipe a try!

What makes this ravioli so special? It’s the perfect balance of ease and authenticity. We’ve streamlined the process without sacrificing the delicious, homemade flavor that makes ravioli so irresistible. Forget spending hours slaving away in the kitchen; this recipe allows you to create restaurant-quality ravioli in a fraction of the time. The filling is bursting with classic Italian flavors, and the homemade pasta, while simple to make, elevates the dish to a whole new level.

But the best part? It’s incredibly versatile! Serve these delightful ravioli with a classic marinara sauce for a timeless Italian experience. Or, for a richer indulgence, try a creamy Alfredo sauce or a browned butter sage sauce. If you’re feeling adventurous, consider a pesto sauce for a vibrant, herbaceous twist. For a lighter meal, toss them with a simple olive oil, garlic, and chili flake mixture.

And don’t stop there! The filling is a blank canvas for your culinary creativity. Add some sautéed mushrooms for an earthy flavor, incorporate spinach for a boost of nutrients, or even experiment with different cheeses like ricotta or provolone. You can also adjust the seasoning to your liking – a pinch of red pepper flakes for a little heat, or a dash of nutmeg for a warm, comforting note.

Beyond the sauce and filling variations, consider different serving options. These ravioli are fantastic as a main course, but they also make a wonderful appetizer or side dish. Serve them alongside a grilled chicken breast or a hearty Italian sausage for a complete and satisfying meal. You can even bake them in a casserole dish with layers of sauce and cheese for a comforting and crowd-pleasing bake.

I truly believe that this Easy Italian Ravioli recipe will become a staple in your kitchen. It’s a dish that’s perfect for a weeknight dinner, a special occasion, or simply when you’re craving a taste of Italy. It’s a recipe that’s sure to impress your family and friends, and it’s one that you’ll be proud to call your own.

So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to embark on a delicious culinary adventure. I’m confident that you’ll love the process and, even more importantly, the final result.

I’m so excited for you to try this recipe! Once you’ve made your own batch of homemade ravioli, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Let’s create a community of ravioli lovers and inspire each other to explore the endless possibilities of this classic Italian dish. Buon appetito!