Ravioli Ingredients

ravioli cooking class in rome italy

Ravioli is very simple, it’s basically stuffed pasta. Everything used in the cooking class will be needed to do it. Alternatively, if you have a pasta machine that can roll out for you the dough, that can make your job easier. There are different types of ravioli, with different types of stuffing. The most popular one is made with ricotta and spinach (stuffing), and it’s cooked with butter and sage. On top, you should always sprinkle some Parmigiano Reggiano.

Ravioli Ricotta and Spinach

The recipe is made for one person – please calculate the dosage depending on how many people you are cooking for. For the stuffing, the spinach has to be boiled. This is about 3-4 minutes. You can use a mixer and mix together all the ingredients below!

2 tsp of boiled spinach
2 tsp of ricotta cheese
1 tsp of grated Parmigiano
1/2 tsp nutmeg
1/4 tsp of salt

Ravioli Dough: 1 egg + 100 gr flour
1. open the egg, put on the flour, and add a pinch of salt
2. break the egg with a fork (like an omelet)
3. start taking flour from underneath (in the hole) with forktips
4. set aside a small pile of flour from the edges and as regards the main dough: send flour from the edges above with your hands and start working quickly, keeping to the center of the board.
5. add flour from the mound if too sticky
6. Roll out in length and finally slightly in width trying to have a fairly precise rectangular shape
7. 1 tsp of the mix is placed for each piece on the lower part of the rectangle with a distance of just over half a cm from the end
8. The rolled-out dough is closed in half (the stuffing must be in the middle of the lower half. )
9. first squeeze the sides of the dough by letting the air out – WITH FINGERS GENTLY
10. Cut off the loose parts from the sides.
11. Cut first in the middle of 2 compounds (precise half)
12. To form 1 ravioli: count about 1 cm from the edges of the mixture. – This really depends if you’re using a knife to cut them, and a fork to close them, or whether you have a ravioli stamp. It’s always easier if you have the stamp at home, and it goes very fast that way!

Fresh ravioli should be cooked in salted boiling water for about 3 minutes. Take them out, and in another deep pan or deep dish like a wok, melt the butter with some fresh sage, and mix in the freshly cooked ravioli. Mix it well for a minute on the lowest heat possible, so the pasta can soak up the taste of the butter and sage. Serve with grated Parmigiano on top.

Ravioli Ingredients
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