Ravioli Dough and Fillings

A classic homemade ravioli recipe using James Beard’s rich egg pasta dough, with a choice of two fillings: a smooth spinach and ricotta filling from Beard on Pasta, or a rich four-cheese filling with fresh herbs from Nancy Caivano. The ravioli can be formed by hand or with a ravioli tray.

Ravioli Dough and Fillings

Yield: Varies depending on ravioli size
Prep Time: About 1 hour, plus 1–2 hours resting
Cook Time: A few minutes per batch

Ingredients:

Ravioli Dough:

• 4 cups flour, preferably durum or semolina
• 1 teaspoon salt
• 3 large eggs
• 6 large egg yolks
• 2 tablespoons water

Spinach Ravioli Filling:

• 2½ pounds fresh spinach, or 2 (10-ounce) packages frozen spinach
• 1 large garlic clove
• ½ teaspoon ground nutmeg
• ½ cup ricotta cheese
• ½ teaspoon Tabasco
• 1 teaspoon salt

For Serving the Spinach Ravioli:

• ½ cup butter, melted
• ¼ pound Gruyère cheese, grated
• ½ cup chopped fresh parsley

Four-Cheese Ravioli Filling:

• 6 ounces ricotta cheese
• 6 ounces provolone, grated
• 6 ounces mozzarella, grated
• ½ cup grated Pecorino Romano or Parmesan cheese
• 3 eggs, beaten
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh chives
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

Make the Ravioli Dough:

1. Make a mound with the flour and salt on a clean work surface and form a well in the center.
2. Add the eggs, egg yolks and water to the well.
3. Using a fork, gradually incorporate the flour into the egg mixture until the dough becomes too stiff to continue mixing with the fork.
4. Continue mixing by hand until a rough ball of dough forms.
5. Clean the work surface and begin the fraisage: pull off walnut-sized pieces of dough and, using the heel of your hand, push and smear each piece away from you across the work surface.
6. Once all the dough has been worked this way, gather the pieces back together into a ball, using a pastry scraper if necessary.
7. Knead the dough thoroughly until smooth.
8. Cover and let rest for 1–2 hours before rolling.
9. Use approximately 3–4 ounces of dough for each pasta sheet.

Make the Spinach Filling:

1. Plunge fresh spinach into boiling water and cook for 1 minute, just until wilted. Drain thoroughly.
2. Place the spinach in a clean kitchen towel and squeeze out as much moisture as possible. If using frozen spinach, thaw completely and squeeze dry in the same manner.
3. Combine the spinach, garlic, nutmeg, ricotta, Tabasco and salt in a food processor.
4. Process until the mixture forms a smooth paste.

Make the Four-Cheese Filling:

1. Combine the ricotta, provolone, mozzarella, Pecorino Romano, eggs, parsley, basil and chives in a large bowl.
2. Mix thoroughly and season with salt and pepper.
3. Refrigerate until ready to assemble the ravioli.

Assemble the Ravioli:

1. Roll the pasta dough into 2 thin rectangular sheets.
2. Place small portions of filling—about ½ teaspoon for the spinach filling—at evenly spaced intervals over one sheet.
3. Carefully lay the second pasta sheet over the first.
4. Using your fingertips, press firmly around each mound of filling to remove trapped air and seal the pasta.
5. Cut the ravioli into squares with a pastry cutter.
6. Seal the edges with the tines of a fork.
7. Alternatively, form the ravioli using a ravioli tray.

To Cook:

1. Bring a large pot of generously salted water to a gentle boil.
2. Add the ravioli in batches and cook until the pasta is tender and the ravioli float to the surface.
3. Remove gently with a slotted spoon or spider and drain.
4. For the spinach ravioli, serve with melted butter, grated Gruyère and chopped parsley.

Tip: The pasta dough can be wrapped tightly in plastic and refrigerated for several days. Tear off only as much dough as needed for each batch of ravioli. When assembling, press out as much air as possible from around the filling before sealing to help prevent the ravioli from opening during cooking.

Source: Ravioli Dough and Spinach Filling adapted from James Beard, Beard on Pasta; Four-Cheese Filling from Nancy Caivano, Pasta, Risotto & You.