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3 Mouthwatering Homemade Ravioli Dishes

3 Mouthwatering Homemade Ravioli Dishes

For Leo’s Birthday last weekend, I decided to surprise him with a cooking class at Sur la Table. Typically when we are home, I dominate the kitchen, but since we have never taken a class or made our own pasta, I thought it would be the perfect surprise!

3 Mouthwatering Homemade Ravioli Dishes

We made three different types of raviolis with three different types of sauces, so I’ll take you through each of them. Unfortunately, we didn’t make the fillings so I can’t speak to those, but I will include the recipes at the bottom!

Fresh Ravioli Dough

  • 4 large eggs
  • 2 1/2 cups all purpose flour (or “00”  flour if you are a pro)
  • 1 tablespoon of extra virgin olive oil

The dough is surprisingly easy… You might be thinking, “what about salt?” Our instructor said that salt sometimes makes the dough too coarse. So after mixing the dough together, we wrapped it in saran wrap and let it sit so it could soften.

After about 15 minutes, we unwrapped it and began to roll the dough. We rolled it with the both the manual press that you can secure to a table, and the automatic one that you can attach to your KitchenAid. Don’t use too much flour when you’re putting it through the pasta roll. If you’re dough is sticky, use a little for your table and hands, but you’ll never need too much.

Once we had rolled the dough, we let it hang to dry for at least 15 to 20 minutes.

Pro tip: Use a clothes hanger to let your dough dry!


Making the Ravioli

Luckily they had already pre-made the stuffing for us. You can see how this entire process can take such a long time!  We made a few different kinds. One was using the square ravioli maker (pictured below). Another was simply by cutting a circle into the dough, placing the stuffing inside, and then wrapping it like a tortellini. The last option is making your own little squares and then cutting it with a ravioli cutter.

If you’re using the square ravioli maker, be sure not to put too much stuffing in the ravioli. Only put in as much as the little cup can fit. Otherwise you might have a hard time getting those ravioli to close. Also, be sure to get the air bubbles out, press the dough down, and then roll over  the maker with the rolling pin to cut each of the pieces. The more carefully you do this, the easier it is to get the ravioli perfectly cut! If you can’t get them separated perfectly, you can always use a pastry cutter.

Pro tip: use a spray bottle with water before you wrap the pasta on top of the stuffing. It will help your dough stick together.



Cooking the Ravioli

I learned a few really awesome tips here. This is where our instructor added 1/4 cup of salt. She said that it would never make the pasta too salty, but that it would help the pasta cook quickly and really bring out the dough.

Make sure the water is at a high boil, and also make sure that your pasta/ ravioli is going to have enough space to swim!

Cooking time: 1 minute – If you leave them any longer, they might break!

The Sauces

We started with a caper cream sauce.

Lemon-Caper Cream Sauce

  • 2 tablespoons of drained capers
  • 1 medium shallot, peeled and minced
  • 1 tablespoon of unsalted butter, cut into 4 pieces
  • 1/4 cup lemon juice
  • 1/4 cup heavy whipping cream
  • kosher salt and freshly ground black pepper
  • 2 tablespoons of minced flat leave parsley parsley

Place a large skillet over medium heat. Add the butter and when melted, add the capers and shallots. Cook the shallots and capers until tender, about 2 minutes. Add the lemon juice and cream. Let simmer until reduced. Adjust seasoning with salt and pepper and then stir in the parsley.

Arugula-Pistachio Pesto

  • 1 medium clove garlic, peeled
  • 1/2 cup roasted, salted pistachios, shelled to give 1/2 cup
  • 2 cups packed arugula, wash and dry, stems removed
  • 1 cup packed Italian flat-leaf parsley, washed and dried, stems removed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons sherry vinegar
  • 1/2 lemon juice
  • Kosher salt and freshly ground black pepper

In the bowl of a food processor, add garlic, pistachios, arugula and parsley. Pulse to finely chop. Add olive oil in a steady stream and process to a smooth paste. Stop motor and transfer arugula mixture to a large mixing bowl. Add Parmesan cheese, sherry vinegar and lemon juice, stirring by hand to combine. Taste and adjust seasoning with salt, pepper and more vinegar as needed.


Tomato Sauce 

  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and minced
  • 1 medium garlic clove, peeled and minced
  • 1 (28 ounce) can whole tomatoes, separated
  • 1 teaspoon granulated sugar
  • 3/4 cup of water
  • 1 tablespoon thinly sliced basil leaves
  • Kosher salt and freshly ground black pepper

Place a large skillet on the stove at moderate-high heat and add the olive oil. When the olive oil is shimmering, add the onion and cook until soft, about 5 minutes. Add the garlic.

Place a sieve on top of a mixing bowl and empty the tomatoes into the sieve. Remove the whole peeled tomatoes, squeeze gently to remove the seeds and add the crushed pulp to the onion. Bring to a simmer and cook until starting to soften, about 5 minutes. Continue stirring.

Using the back of a wooden spoon, crush any remaining pulp with the sieve. Add the strained tomato juice and the sugar to the skillet and continue to cook until the tomatoes are soft for another 5 minutes. Stir in the basil and adjust seasoning with salt and pepper.

The Final Product

Check us out!


The Fillings

Butternut Squash Filling

  • 2 pounds of butternut smash, peeled, seeded and cut into 2-inch chunks
  • 2 tablespoons of vegetable oil
  • 2/3 cup grated Parmesan cheese, divided
  • Kosher salt and freshly ground pepper

Preheat the oven to 425F and position an oven rack in the center.

To prepare the butternut squad filling: place the squash into a large bowl and toss with oil. Spread the squash in an even layer on a baking sheet. (Cooked squash has the tendency to stick to parchment paper.) Transfer the baking sheet to the oven and roast until tender for 25 to 30 minutes. Using a potato masher, mash the squash until smooth. Stir in 1/3 cup Parmesan cheese and taste, adjusting seasoning with salt and pepper.

Three Cheese Filling

  • 1 medium shallot, peeled and minced
  • 1/2 cup crumbled Gorgonzola cheese
  • 3/4 cup whole milk ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons minced flat-leaf parsley
  • Kosher salt and freshly ground black pepper

To prepare the three cheese filling: Place the minced shallot in a fine mesh strainer and since under cold running water for about 30 seconds. Pat the shallots dry and add to a media mixing bowl. Stir in Gorgonzola, ricotta, Parmesan and parsley. Taste and adjust seasoning with salt and pepper.

Sausage-Spinach Filling

  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and minced
  • 4 ounces Italian sausage, casing removed
  • 1 small garlic clove, peeled and minced
  • 1/4 cup dry white wine
  • 4 ounces spinach leaves, washed and dried, shredded into smaller pieces
  • 1/4 whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh white breadcrumbs
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper

To prepare the filling: place a large skillet on the stove oven medium-heat and add oil. When the boil is shimmering, add the onions and cook until beginning to brown, about 3 minutes. Add the sausage and cook using a wooden spoon to great it un into small peaces, until browned, about 7-8 minutes.

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