Discover the delightful flavors of spring with our "Ravioli with Homemade Ricotta Spring Veggies" recipe! This Italian classic takes your taste buds on a vibrant journey, combining creamy ricotta and fresh seasonal vegetables into delicate, handmade pasta that you can proudly serve to family and friends. With just 45 minutes of your time, you can create a dish that not only looks stunning but also bursts with flavor. Ready to impress? Let’s dive into the art of making these exquisite ravioli that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 1 egg
- 1 cup asparagus, chopped
- 1 cup peas
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Prepare the ravioli dough by mixing flour, egg, and a pinch of salt in a large mixing bowl. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the filling by combining ricotta cheese, chopped asparagus, peas, grated Parmesan, salt, and pepper in a separate bowl. Mix thoroughly and set aside.
- Roll out the rested dough on a floured surface using a pasta roller or rolling pin until thin and translucent, approximately 1/16 inch thick.
- Cut the rolled dough into square or circular shapes, approximately 2-3 inches wide, to create ravioli wrappers.
- Place a small spoonful of the ricotta and vegetable filling in the center of each dough wrapper, leaving space around the edges.
- Fold the dough over the filling, sealing edges by pressing with a fork or pinching closed. Ensure no air bubbles remain inside the ravioli.
- Bring a large pot of salted water to a gentle boil. Carefully drop ravioli into the water and cook for 3-4 minutes until they float to the surface.
- Remove ravioli with a slotted spoon and drain excess water. Optionally, toss with olive oil, additional Parmesan, or light cream sauce.
- Serve immediately, garnished with fresh herbs like basil or parsley, and enjoy your homemade spring vegetable ravioli.
Tips
- Perfecting the Dough: Make sure to knead the dough thoroughly for 8-10 minutes. This step is crucial for achieving the right texture—smooth and elastic—ensuring your ravioli won’t fall apart during cooking.
- Resting Time: Don’t skip the resting period! Allowing the dough to rest for 30 minutes at room temperature helps relax the gluten, making it easier to roll out.
- Rolling Out the Dough: Aim for a thin, translucent dough of about 1/16 inch thick. If you're using a pasta roller, gradually decrease the thickness setting to get the perfect consistency.
- Sealing the Ravioli: When sealing the ravioli, ensure there are no air bubbles trapped inside. Press firmly around the edges and consider using a fork to create a decorative seal while ensuring a tight closure.
- Cooking the Ravioli: Cook the ravioli in gently boiling salted water. They are done when they float to the surface, which typically takes about 3-4 minutes. Overcooking can make them mushy, so keep an eye on them!
- Serving Suggestions: For an extra touch of flavor, toss the cooked ravioli in a bit of olive oil or serve with a light cream sauce. Garnish with fresh herbs like basil or parsley for a pop of color and freshness.
- Experiment with Fillings: Feel free to mix and match vegetables based on your preference or what’s in season. Spinach, mushrooms, or even roasted tomatoes can add a delightful twist to your ravioli filling!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
