Ravioli del Giorno Recipe
Ravioli del Giorno means "Ravioli of the Day." This dish is creative and tasty. It features fresh pasta filled with seasonal ingredients.
Equipment
- Rolling pin or pasta maker
- Large mixing bowl
- Fork
- Knife
- Skillet
- Measuring cups and spoons
- Pastry cutter or ravioli stamp
- Large pot
- Slotted spoon
- Colander
Ingredients
For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Spinach cooked and chopped
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup diced tomatoes
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Put flour on a clean surface in a pile.
- Make a hole in the middle and add eggs.
- Add salt and olive oil to the eggs. Mix with a fork.
- Slowly mix the flour into the eggs with the fork.
- Knead the dough for 10 minutes until smooth.
- Wrap the dough in plastic and rest for 30 minutes.
- Mix ricotta, Parmesan, nutmeg, salt, and pepper in a bowl.
- Roll out the dough thinly using a rolling pin or pasta maker.
- Cut the dough into strips or circles for ravioli.
- Put filling on half of the dough pieces.
- Cover with the other half. Seal the edges with water.
- Use a cutter to trim the ravioli edges neatly.
- Boil a pot of salted water.
- Cook ravioli in boiling water for 3-4 minutes. Drain.
- Heat olive oil in a skillet and cook garlic.
- Add tomatoes and cook for 5 minutes.
- Stir in cream, Parmesan, salt, and pepper.
- Toss the ravioli in the sauce. Garnish with basil.
Notes
- Use fresh, good-quality ingredients for the best taste.
- Don’t overfill ravioli to stop it from tearing.
- Seal the edges well to prevent leaks while cooking.
- Change the filling based on the season or your taste.
- Rest the dough to make rolling easier.