Homemade Ricotta and Basil Ravioli

Name: Homemade Ricotta and Basil Ravioli
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italy
Ingredients: 300 g of flour (all-purpose); 3 eggs (large); 2 tbsp of cold water; 1 pinch of salt; 1 bunch of basil (fresh, chopped); 250 g of ricotta cheese; 1 garlic cloves (finely minced); 50 g of parmesan (grated); 4 tbsp of extra virgin olive oil; 30 g of pine nuts; 1 pinch of black pepper (ground)

No reviews yet

Discover a classic homemade ravioli recipe, filled with a fresh mix of ricotta, Parmesan, fragrant basil, and a touch of garlic. These tender pasta pillows are served with a drizzle of olive oil and toasted pine nuts for a flavorful, comforting dish.

Total time: 55 min
Prep: 45 min
Cook: 10 min
Rest: 30 min
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

For dessert

5.0

Panettone

1 h 30Hard

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein15 g15%
Carbs45 g45%
Fat18 g40%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more supple ravioli dough, let it rest at room temperature for at least 30 minutes before rolling it out. Feel free to vary the filling with other fresh herbs.

Freezing : Can you freeze this recipe?

Yes

Uncooked ravioli: 3 months in zip-top bags, first frozen separately on a tray.

Storage : How long does it keep?

Cooked ravioli: 3 to 4 days max, in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ravioli dough: 24h wrapped in plastic in the fridge. Filling: 24h in an airtight container in the fridge.

Reheating : How do you reheat it?

Saucepan: Heat gently for a few minutes in salted boiling water. Microwave: Be careful, softens the pasta.

Variations

Serve with toasted pine nuts and Parmesan shavings.
Drizzle with extra virgin olive oil.
Add a few fresh basil leaves before serving.

Mistakes to avoid

Forgetting to moisten the edges: the ravioli would open up while cooking.
Rolling the dough too thick: roll out thin strips.
Cooking in water that boils too hard: lower them into gently simmering water.

Frequently asked questions

Comment préparer la pâte à raviolis ?

Make a well in the flour, add the eggs, cold water, and a pinch of salt, mix with a fork, then knead the dough and let it rest before rolling it out.

Comment préparer la farce ?

In a mixing bowl, combine the ricotta with the grated Parmesan, finely chopped basil, and minced garlic, season lightly with salt and pepper, then mix until smooth and uniform.

Comment former les raviolis ?

Roll the dough into thin strips, place small, spaced portions of filling on one strip, moisten the edges, cover with a second strip, press around each portion, and cut out the ravioli.

Combien de temps cuire les raviolis ?

Gently lower them into simmering salted water for 3 to 5 minutes, until they float to the surface, then serve with olive oil, toasted pine nuts, Parmesan, and basil.