Potato and Ricotta Ravioli 5fix
Indulge in the simple elegance of this homemade Potato and Ricotta Ravioli, a delightful recipe ideal for pasta enthusiasts seeking a 5-ingredient fix. Crafted with tender, hand-rolled pasta and filled with a creamy blend of mashed potatoes, ricotta, and Parmesan cheese, these ravioli offer a comforting yet gourmet dining experience. Each pillowy bite is elevated by the nutty richness of a sage-infused butter sauce that comes together in minutes. Perfect for weeknight meals or special occasions, this dish is a testament to the beauty of fresh, wholesome ingredients. With just 45 minutes of preparation, you'll have a restaurant-worthy plate of ravioli that's sure to impress. Whether you're after homemade pasta recipes, quick ravioli ideas, or flavorful vegetarian dishes, this recipe hits all the right notes!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 pieces Large eggs
- 2 medium-sized Potatoes (russet or starchy variety)
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 60 grams Butter
- 6 pieces Fresh sage leaves
Instructions
Start by making the pasta dough: place the all-purpose flour in a large bowl or clean work surface, create a well in the center, and crack the eggs into the well.
Use a fork to beat the eggs gently, gradually incorporating the flour from the sides until a rough dough forms.
Knead the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling: peel and boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
In a mixing bowl, combine the mashed potatoes, ricotta cheese, Parmesan cheese, salt, and black pepper. Mix well until the filling is creamy and well combined. Set aside.
Once the dough has rested, divide it into two portions and roll each portion out on a floured surface into thin sheets, about 1-2mm thick.
Place teaspoon-sized dollops of the filling spaced about 2 inches apart on one sheet of the rolled-out dough.
Brush the edges and spaces between the filling with water, then carefully lay the second sheet of dough over the first, pressing gently around the filling to seal.
Use a ravioli cutter or knife to cut the ravioli into squares, ensuring the edges are sealed tightly. Set the ravioli aside on a floured tray.
Bring a large pot of water to a boil and season with a pinch of salt. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter becomes golden and fragrant, about 2-3 minutes.
Toss the cooked ravioli in the sage butter, coating them evenly. Serve immediately with an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 4.9 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1574 mg | 121% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
