Making Ravioli

In this lesson, I’m going to show you how to make one of my favorite fresh pastas, ravioli. We’ll be using a simple ricotta filling that is the perfect pairing to any dough recipe. You will need some pre-"rested" pasta dough in order to do this lesson. Either use the spinach flavored dough from Lesson 11, or make a batch of the egg or egg-free dough. I use the egg-free semolina dough, but any one of the three will be delicious with this filling.

• How to make basic, but super delicious, ricotta filled ravioli.
• Mark Twain's secret of success.

Serving Size: This is enough filling for approximately 40 (2"x2") ravioli.

• 16oz / 454g (approx. 2 cups) ricotta cheese
• 1/2 tsp kosher salt
• 1/2 tsp freshly grated nutmeg
• 2 pinches freshly ground pepper
• 1 egg

• A piping bag is the easiest way to place filling on the dough sheets.
• Pasta sheets should be a bit thinner (= more translucent) than the ones we used for the other shapes.
• DO NOT air dry these sheets like we did for all previous shapes. The more 'fresh out of the roller' the better.
• Remove the air around the filling before pressing the two sheets of dough together.
• Sealed in air can cause the ravioli to break open (or pop) when cooking.
• If overcooked, the filling will become grainy. So keep an eye on them while they cook!
• To sauce the ravioli, I recommend just simple melted butter, freshly ground pepper, and parmesan!

Once you've watched the video lesson, put your knowledge to the test! Take the quizzes below and see how you do.

{
    "id": "quiz-1",
    "question": "What's the longest you can wait to cook the ravioli after making them?",
    "answers": [
        {
            "title": "1 hour",
            "correct": true
        },
        {
            "title": "2 hours",
            "correct": false
        },
 	{
            "title": "3 hours",
            "correct": false
        }
    ],
    "correctNotice": "You got it! If you wait any longer than an hour, the moisture in the filling can disintegrate the dough.",
    "incorrectNotice": "I'm afraid not. If you wait any longer than an hour, the moisture in the filling can disintegrate the dough."
}

{
    "id": "quiz-2",
    "question": "Can you use flavored dough to make ravioli?",
    "answers": [
        {
            "title": "Yes",
            "correct": true
        },
        {
            "title": "No",
            "correct": false
        }
    ],
    "correctNotice": "You sure can! Doing so adds endless options for flavor combinations when pairing the dough and filling.",
    "incorrectNotice": "I'm sorry, but you SO can! :)"
}

I hope you enjoyed making your last project in this class! Ravioli is a bit more time consuming than the other pastas we made, but I think it's super delicious-ness makes up for that!