A Parmesan and Ricotta Filled Ravioli with Italian Cheese Sauce

The parmesan and ricotta filled ravioli is a match made in Italy of their two best cooking cheeses. Absolutely delicious and finished off with an unctuous cheese sauce to celebrate the flavour. As we often say, make sure the pasta is as thin as possible without tearing because it justifies the experience and the cooking which must be ‘al dente’.

Serves 2

Ingredients:

For the Ravioli Dough:

• 200 g (1 ⅓ cups) all-purpose flour (plus extra for dusting)
• 2 large eggs
• A pinch of salt

For the Filling:

• 150 g (¾ cup) ricotta cheese
• 50 g (½ cup) grated Parmesan cheese
• 1 egg yolk
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• Salt and black pepper, to taste

For the Italian Cheese Sauce:

• 200 ml (¾ cup) heavy cream
• 50 g (½ cup) grated Parmesan cheese
• 50 g (½ cup) grated mozzarella cheese
• 1 tbsp unsalted butter
• ½ tsp garlic powder
• Salt and black pepper, to taste
• A pinch of nutmeg (optional)

To Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan

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Equipment Needed:

• Large mixing bowl
• Fork or whisk
• Rolling pin or pasta machine
• Ravioli cutter or knife
• Pastry brush
• Medium saucepan
• Large pot
• Slotted spoon
• Cheese grater

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Cooking and Preparation Times:

• Preparation Time: 1 hour
• Cooking Time: 10–12 minutes

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Preparation

1. Prepare the Dough:

• Combine the flour and salt in a mixing bowl. Make a well in the center, crack the eggs into the well, and gradually mix with a fork, incorporating the flour bit by bit.
• Knead the dough for 8–10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes at room temperature.

2. Make the Filling:

• In a bowl, combine ricotta, Parmesan, egg yolk, parsley, and lemon zest. Season with salt and pepper. Mix until smooth. Set aside.

3. Roll Out the Dough:

• Divide the dough into two pieces. Roll each piece into a thin sheet using a rolling pin or pasta machine, about 1–2 mm thick.

4. Assemble the Ravioli:

• Place small teaspoons of the filling evenly spaced on one sheet of dough, leaving about 2 cm (¾ inch) between each dollop.
• Brush water lightly around the filling with a pastry brush. Lay the second sheet of dough over the first, pressing gently around the filling to seal.
• Use a ravioli cutter or knife to cut out the ravioli. Press edges to ensure they are sealed.

5. Cook the Ravioli:

• Bring a large pot of salted water to a gentle boil. Cook the ravioli for 3–4 minutes, until they float to the surface. Remove with a slotted spoon.

6. Prepare the Cheese Sauce:

• In a medium saucepan, melt the butter over low heat. Add heavy cream and garlic powder, stirring gently.
• Gradually whisk in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.

7. Serve:

• Toss the cooked ravioli gently in the cheese sauce to coat. Plate and garnish with parsley and extra Parmesan.