Ricotta Ravioli from “the old country”

For me there just isn’t any other pasta that is as good as old fashion ricotta ravioli. My grandmother was the expert in our family and thank goodness she loved to teach us all how to cook. I often wonder when I read stories by chefs or others who write blogs about food how it is that everyone mentions their grandmother as being their inspiration. Whatever happened to their mothers? My mother was a great cook also and we loved making cookies and ravioli with her. It was a family affair in the kitchen as we only made them for holidays. Today I make them very often and with different filling. I love when my children and grandchildren join in and I can continue the roll of the grandmother who inspires them to cook. I have put all these recipes on a CD for them to carry on the traditions and heritage that I treasure.

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter there is always ravioli on our table as a first dish. We set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them. Put them into a large amount of salted boiling water directly from the freezer.

My grandmother made them very big, not like the little ones you find today in many restaurants. These are “the old country” ravioli and I love them. She had a small white sideboard with a roll top and made all of her cookies and pasta on this little pull out counter.

Use whatever tomato sauce recipe you like the best. Hers was always a meat-based recipe cooked for hours.

Recipe Summary
Prep Time: Dough 10 minutes, filling 20 minutes, 40 minutes forming the ravioli’s
Cook Time: 10-15 minutes and test them
Yield: 35 Ravioli

3 cups flour
1/2 teaspoon salt
4 eggs
Warm water to mix

2 lb. whole milk ricotta
2 eggs
1 teaspoon or more of salt
1/4 cup chopped parsley
1/2 cup grated Parmesan cheese
Salt & pepper to taste (slightly over salt)

Add finely chopped parsley and grated Parmesan cheese and the eggs to the ricotta, taste before adding salt. Slightly over salt the filling. Set the filling aside.

Place the flour on a board and make a well in the middle. Add the eggs and salt with a little water as needed. Use a fork and beat into the well the flour a little at a time. Form the dough into a ball and knead until it is smooth and shiny. Let it stand for at least 15 minutes to rest. If you are using a pasta machine to roll out the dough, keep the dough dry by adding less water. When using a pasta machine, roll the dough in the different slots until you come to the second to the last slot. This consistency is the desired thickness. As you roll the dough through the different slots, it will also knead the dough. If you are using a rolling pin, roll the dough out so that it is thin enough but not so thin that it would break. Roll the dough out into a large rectangle, (large enough to fold over the filling) in an envelope style.

Place a tablespoon of filling along the middle of the dough. Fold the dough over the filling forming the envelope. Press down on the edges and also along the sections forming the squares. Be sure to cup the filling with your hands so that you remove as much of the air inside the envelope. Cut into squares (whatever size you wish). Prick the edges with a folk to keep them from opening while cooking.

The ravioli can be frozen at this point on a platter, and then removed when completely frozen to freezer bags. They can be cooked fresh in the same way as stated below.

Take them directly out of the freezer and place them in boiling salted water. When the water comes to a boil again, turn the heat down and let them cook at a light boil. They will float to the top when they are done. Test one to be sure they are done before removing them from the water. Remove them very carefully so that they don’t break. It is best to let them stand for a few minutes to let the water drain out completely.

Note: Other fillings such as spinach, squash, meat, or fish such as lobster or crab fillings can be used with the basic dough recipe.
Note: They can be served with a tomato sauce or butter and sage.
Note: If serving for a first dish, serve 3 ravioli. If serving for a main dish about 5 to 8 is a good size serving.


~ by Patricia Turo on October 27, 2009.

4 Responses to “Ricotta Ravioli from “the old country””

  1. Hello,
    Beautiful ravioli! I’m wondering what type of flour you are using. I have been using the Caputo 00 and love it…but is that what is typically used in Italy for pasta making?
    I love the flavor it gives and also it rolls out so very nice and smoothly. I also have duram flour and have used it…thinking it is more authentic for pasta…but now I’m curious as I do like the flavor and using the Tipo 00.
    Do you know is the two flours are combined in Italy for their pasta making..would just like to find out what is the most desirable flour for pasta making in Italy.

    Thank you very much for your opinion…love your website. So many beautiful photos.



    • I use 00 flour which I buy in Italy. It is very inexpensive there but I know you can mix cake flour with all purpose flour to get a similar texture. The ratio can be found on the internet. I also mix other flours such as chestnut, and semolina depending on the consistency or flavor of the pasta I want to make. In Italy I’m able to buy ground porcini, spinach and other powders to mix in to make different types of pasta. These are almost impossible to find in the US.


    • Thank you for the info. the ground powders sound wonderful.



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