I cannot think of a more universally loved dish than pasta. Even the pickiest of eaters love a good bowl of noodles, which makes it ideal when cooking for company. I used to be intimidated by homemade pasta and always opted for store-bought, but now that I’ve seen how easy it is to make, I’m never going back to my old ways.
There is an incredible amount of flavor in this Three-Cheese Ravioli. The pasta tastes fresh and light; it is slightly salty and very tender, unlike store-bought. But while homemade dough makes all the difference, the real surprise is in the filling! Ricotta, Romano, and Parmesan create a creamy and slightly tangy mixture that makes this dish irresistible. All these elements, paired with a sweet tomato sauce and fresh herbs, will result in a meal that comforts your soul.
You can buy a pasta maker ($25 USD) which rolls out the dough into the desired thickness and a ravioli maker ($17 USD) will take care of the rest. The great thing about making ravioli yourself is that you can spend an afternoon making it in bulk, and then you can refrigerate or freeze the rest for another day.
The dough itself is incredibly simple to make and requires ingredients that you more than likely already have in your kitchen. And if you want to add color to your pasta, simply substitute vegetable juice in place of the water and you’ll have a fun and impressive dish to serve your guests! You are totally capable of making this from scratch.
Ingredients for Dough:
3 cups Semolina flour
1 teaspoon salt
1 tablespoon beet juice for color (optional)
1 tablespoon carrot juice for color (optional)
1 tablespoon spinach juice for color (optional)
1 tablespoon water
4 tablespoons olive oil
Ingredients for Filling:
½ cup grated Romano
½ cup grated Parmesan
2 cups Ricotta
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon pepper
In a large bowl, mix flour and salt until combined. Then measure out four ¾ cup piles of the mixture on a large, clean surface. Create a well in the middle of each pile and add an egg, a tablespoon of olive oil, and a tablespoon of vegetable juice or water to each well.
Working from the middle outward, mix the pile until a ball forms, then knead it until it is elastic and looks like playdough (about ten minutes). Let them rest for 20 minutes in a plastic bag or in a towel. Tear one ball of dough in half for use, and place the rest in a damp towel for later. On a lightly floured surface, roll out the dough and run it through each level of the pasta maker until it is thin, but not so thin that it will break when stretched.
Fill each pocket about halfway with filling, and then lay another sheet of dough on top. Seal and cut the dough with a rolling pin, and pop the ravioli out.
When you have all the ravioli cut and ready to cook, boil a large pot of water in a teaspoon of olive oil and plenty of salt. Add pasta and cook until tender. Serve with tomato sauce and fresh parsley or basil.