Ravioli Dough and Choice of 4 Fillings
Master the art of homemade Italian cuisine with this delightful recipe for 'Ravioli Dough and Choice of 4 Fillings.' Perfectly versatile and customizable, this recipe starts with a simple yet silky fresh pasta dough made from scratch, then offers four delectable filling options to suit every palate: creamy spinach and ricotta, sweet and savory butternut squash with goat cheese and nutmeg, earthy mushroom with Pecorino and garlic, or indulgent prosciutto and Parmesan. Whether you're hosting a gourmet dinner or simply craving comfort food, this recipe guides you through each step, from kneading the dough to crafting perfectly shaped ravioli. Pair your creations with a drizzle of olive oil, a sprinkle of Parmesan, or your favorite sauce for a restaurant-quality dish that's sure to impress. Ideal for pasta lovers and fans of authentic Italian flavors, this recipe makes crafting fresh ravioli at home both accessible and unforgettable.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 4 large Eggs
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 100 grams Spinach, cooked and chopped
- 200 grams Butternut squash, roasted and mashed
- 0.25 teaspoon Nutmeg
- 150 grams Goat cheese
- 50 grams Pecorino cheese, grated
- 150 grams Mushrooms, finely chopped and sautéed
- 1 clove Garlic, minced
- 50 grams Prosciutto, finely chopped
- 2 tablespoons Fresh basil, chopped
- to taste Salt and pepper
Instructions
To make the dough, place the flour on a clean surface and form a well in the center.
Break the eggs into the well, add the salt, and olive oil.
Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
Knead the dough for 8–10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Prepare the spinach and cheese filling: Combine ricotta, Parmesan, chopped spinach, and a pinch of salt and pepper in a bowl.
Prepare the butternut squash filling: Mix mashed butternut squash with goat cheese, nutmeg, and a pinch of salt in a bowl.
Prepare the mushroom filling: Combine sautéed mushrooms, minced garlic, Pecorino, and chopped basil in a bowl. Season with salt and pepper.
Prepare the prosciutto filling: Mix ricotta, chopped prosciutto, Parmesan, and a pinch of pepper in a bowl.
Roll out the dough using a pasta machine or rolling pin until thin but not transparent, dusting with flour as needed.
Cut the dough into long sheets. Place small mounds of your chosen filling (about 1 teaspoon each) along one sheet, spaced about 2 inches apart.
Brush around the filling with a little water to help seal the pasta. Place another sheet of dough on top and press gently around the filling to remove any air pockets.
Cut the ravioli into squares using a knife or ravioli cutter and press the edges to seal tightly.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2–3 minutes or until they float to the surface.
Serve immediately with your favorite sauce or a drizzle of olive oil and grated Parmesan.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 8.7 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2636 mg | 203% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2601 mg | 55% | |
*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.
