This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus, you don’t even need a pasta maker & you can be really creative by making your own filling!
I take part in a cooking challenge #cookingchallengecollab with other beloved food bloggers every week! Hosted by @little.miss.flavour. This Sunday, we challenge ourserves in Pasta! So, I had the chance to create pasta from scratch for first time! Also, today is National Fettuccine Alfredo Day! Here’s is my creation! Enjoy!
Ravioli dough from scratch:
- 1 1/4 cups flour
- 1 egg
- 1/4 cup hot water
- 1/4 teaspoon salt
Mushrooms & goat cheese filling:
- 250g mushrooms
- 150g goat cheese
- 1 tbsp olive oil
- 1/4 cup white wine
- Salt & pepper
- fresh oregano
- fresh thyme
- 40g butter
- 1 1/2 cups Heavy Whipping Cream
- 2 cloves of garlic (minced)
- 2 tsp Italian seasoning
- Salt & pepper
- 2 cups grated Parmesan cheese
- parsley or green onions chopped for garnish
How to make ravioli dough from scratch:
- Mix flour with salt.
- Stir water with egg until well mixed.
- In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. Make the dough into a ball, cover with a kitchen towel. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
How to make ravioli filling:
- Heat olive oil on medium heat, add mushrooms (chopped in very thin slices) and cook covered, stirring occasionally, until mushrooms be soft, about 10 minutes.
- Add white wine, cook for 5 more minutes uncovered until all liquid evaporates.
- Remove mushrooms from the heat and move to a bowl. Add goat cheese (grated) and fresh herbs, seasoning to taste and mix well. Let it cool.
How to assemble ravioli:
- After the ravioli dough has been resting, open the ravioli dough and roll it into a very thin sheet with a rolling pin. Make sure to have flour on hand and on the working surface, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking.
- Once you rolled sheets of dough, shape individual raviolis. To shape ravioli, I use a glass or cookie cutter, which works great!
- Add 1 tsp of filling in each ravioli, add a bit of water to the edges of each ravioli and close it. When you are done shaping ravioli, bring a pot of water to boil, add ravioli and cook for 3-4 mins, then drain. Or, freeze ravioli until you’re ready to cook them.
How to make Alfredo sauce:
- Add the butter and cream to a pot or pan. Simmer over low heat.
- Whisk in the garlic, Italian seasoning, salt, and pepper for 1 minute. Whisk in the parmesan cheese until melted. Add the pasta and serve immediately.
Nutrition Facts (per serving)
- Handmade ravioli is a complete choice for a main meal, due to the filling which is a source of protein.
- If you’d like to reduce the fat content of the recipe, use of a low-fat sour cream or of vegetable origin.
- Did you know that if you use a moderate amount of good quality butter increase the content of the dish in fat-soluble vitamins A, K, E and D?
Maria Mentzelou is Dietitian / Nutritionist with M.Sc. Applied Nutrition and Dietetics with specialization in Clinical Nutrition (Harokopio University) and Specialization in Life Coaching and NLP (University Aegean). Find out more about her or contact her at firstname.lastname@example.org, Tel. 6984515475 and in its pages on Facebook and Instagram.
Don’t forget to tag us #foodenyo on instagram, if you remake this one! We’d love to see your recreations!