Ravioli Ricotta Cheese: How to Make Perfect Homemade Ravioli with a Creamy Ricotta Filling

introduction:

Ravioli ricotta cheese has always been a dish close to my heart. Growing up in the wild beauty of northern Montana, I learned early that food is more than just sustenance—it’s a way to connect, celebrate, and share stories. My grandmother, the queen of our one-room kitchen, showed me that cooking isn’t about perfection—it’s about love, intuition, and making memories.

As I traveled across the U.S., from street tacos in Los Angeles to fried catfish in Mississippi, I picked up new flavors and techniques, but my love for fresh, homemade pasta remained. When I finally made ravioli with ricotta cheese, it felt like bringing everything full circle—combining family tradition with my own journey.

Now, every time I roll out dough for ravioli and fill it with creamy ricotta, I’m reminded of those early days in the kitchen and the connection food has with family, friends, and storytelling. So, if you’re ever in Montana, follow the scent of something cooking, and there’s a plate of ravioli ricotta cheese waiting for you!

What Cheese is Best for Ravioli?

• Classic Cheese Options for Ravioli Fillings
  While ravioli ricotta cheese is undoubtedly the star of many ravioli recipes, there are other cheeses that can elevate the filling even further. Ricotta cheese is known for its mild, creamy texture, but adding a bit of Parmesan cheese to your ravioli ricotta cheese mixture can introduce a wonderful nutty flavor and umami richness. Parmigiano-Reggiano, in particular, is an excellent choice to complement the delicate creaminess of ricotta cheese. On the other hand, if you’re craving a bit more stretch and melt, mozzarella pairs perfectly with ravioli ricotta cheese, creating a deliciously creamy, cheesy filling. By blending ricotta with mozzarella or Parmesan, you get a ravioli filling that strikes the perfect balance between lightness and rich flavor.
• Blending Cheeses for Extra Flavor in Ravioli Ricotta Cheese
  For an even more indulgent ravioli ricotta cheese filling, try combining ricotta cheese with bold-flavored cheeses. Goat cheese can bring a tangy, creamy depth to the ravioli filling, while mascarpone can provide extra richness. These cheeses, when mixed with ricotta cheese, result in a filling that’s smooth, velvety, and bursting with flavor. The beauty of ravioli ricotta cheese is in its versatility—you can create a traditional filling or get creative by adding a variety of cheeses to enhance the flavor profile. I personally love to experiment with these combinations, as it transforms a classic ravioli ricotta cheese recipe into something unique, offering layers of flavor that make every bite unforgettable.
• The Secret to Perfect Cheese Ratios for Ravioli Ricotta Cheese
  When making ravioli ricotta cheese, achieving the perfect cheese ratio is essential for the ideal filling consistency. Too much ricotta cheese can make the filling too soft, causing the ravioli to fall apart when cooking. Too much Parmesan or mozzarella, and the filling might overpower the ricotta itself. The key is to strike the right balance—just enough ricotta cheese to keep the filling creamy and light, with a bit of Parmesan or mozzarella to add flavor and structure. This careful balance will create a ravioli ricotta cheese filling that holds its shape perfectly inside the pasta, without being too heavy or too runny.
• Experimenting with Additional Cheese Varieties
  If you’re feeling adventurous, there are several other cheeses you can incorporate into your ravioli ricotta cheese filling. For a more complex and savory flavor, try adding Gruyère, which brings a slightly nutty and slightly sweet note to the mix. Or, for a touch of sharpness, add a small amount of blue cheese to your ravioli ricotta cheese mixture. These bold options can complement the delicate creaminess of ricotta and create an exciting new twist on a traditional dish.

How to Make Fresh Ricotta Cheese for Ravioli

Ravioli Ricotta Cheese: How to Make Perfect Homemade Ravioli with a Creamy Ricotta Filling

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Homemade Ravioli ricotta cheese

• Author: MEGAN
• Prep Time: 15 minutes
• Cook Time: 30 minute
• Total Time: 45 minutes
• Category: DINNER
• Method: Easy
• Cuisine: italian

Ingredients

For the Pasta

• ▢300 g ’00’ Flour
• ▢3 Eggs, Medium
• ▢Semolina Flour, for dusting

For the Filling

• ▢180 g Ricotta
• ▢80 g Parmesan or Grana Padano, grated
• ▢1 tsp Black Pepper
• ▢1 tsp Ground Nutmeg

For the Sauce

• ▢170 g Butter
• ▢6 tbsp Honey
• ▢2 tbsp Lemon Juice
•        1/4 cheeese
• ▢0.5 tsp Lemon Zest
• ▢40 g Pistachios, chopped
• ▢Black Pepper, to taste

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Instructions

Instructions

 

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  Combine ’00’ flour and eggs until a dough forms. Knead it on a floured surface for 5-7 minutes until smooth and elastic.
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  Wrap the dough tightly in clingfilm and allow it to rest at room temperature for 30 minutes.
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  Thoroughly combine ricotta, grated Grana Padano cheese, and nutmeg in a mixing bowl until well mixed. Transfer this filling mixture into a piping bag without a nozzle for later use.
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  Divide the rested dough into manageable portions on a surface dusted with semolina flour.
• ▢
  Roll each portion into thin, even rectangular sheets. To ensure uniformity, fold the dough over itself, creating a rectangular shape, and continue rolling. Create a consistent thickness of about 1-2 mm. You can use a rolling pin or pasta machine. The sheets should be translucent yet durable enough to handle the filling.
• ▢
  Trim the edges of the pasta sheets so that each one is the same size.
• ▢
  To prevent drying, cover the rolled-out dough with a clean cloth or clingfilm while working with portions. Keep the remaining dough covered to retain moisture.
• ▢
  Pipe the prepared filling onto one pasta sheet, leaving space between portions, about 3cm apart, and maintaining a gap of around 1.5cm from the edges.
• ▢
  Moisten the pasta sheet with water, cover it with another sheet, and press the edges to seal, ensuring a proper closure while eliminating air pockets by pressing between the filling portions.
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  Cut the assembled ravioli into squares using a pasta cutter or a sharp knife (aim for approximately 4.5cm x 4.5cm).
• ▢
  Place the prepared ravioli on a tray lined with a semolina-dusted cloth, cover with clingfilm, and refrigerate.

Nutrition

• Serving Size: 5 people

• Why Homemade Ricotta is Better for Ravioli
  Homemade ricotta cheese makes all the difference in your ravioli. It’s creamier, fresher, and smoother than store-bought versions. Using fresh ricotta in your ravioli filling ensures a delicate texture that enhances the flavor of your dish, making every bite rich and flavorful.
• Step-by-Step Process to Make Ricotta at Home
  Making fresh ricotta cheese is simple:
  1. Heat 4 cups of whole milk to 190°F.
  2. Add 3 tablespoons of vinegar or lemon juice, stir, and let it sit for 10 minutes to curdle.
  3. Strain the mixture through a fine mesh strainer or cheesecloth.
  4. Season with a pinch of salt and, if desired, add a bit of cream for extra richness.
  The result is fresh, homemade ricotta cheese ready for your ravioli!
• How Fresh Ricotta Improves Ravioli
  Fresh ricotta cheese creates a creamy, light filling that holds its shape and flavor better than store-bought versions. It’s the perfect base for ravioli, offering a smooth, delicate texture that enhances every bite.
• Tips for Using Homemade Ricotta
  • Drain the ricotta to remove excess moisture.
  • Mix with cheeses like Parmesan for added richness.
  • Use it fresh for the best taste and texture.

Do I Have to Drain Ricotta for Ravioli?

• Why Draining Ricotta is Essential for Ravioli
  Yes, you must drain ricotta cheese when making ravioli—especially if you’re preparing something like lemon ricotta ravioli. Fresh ricotta cheese has moisture that can turn your ravioli filling watery, which could cause the dough to become soggy. By draining it, you ensure a firmer, more stable filling that stays intact during cooking and complements your pasta’s texture.
• Best Methods for Draining Ricotta
  Here are a few effective ways to drain ricotta cheese for your lemon ricotta ravioli:
  • Cheesecloth: Wrap the ricotta in cheesecloth and let it hang for an hour to remove excess moisture.
  • Fine Mesh Strainer: Place the ricotta in a fine mesh strainer over a bowl and let it drain for 20-30 minutes.
  • Paper Towels: For a quick fix, cover the ricotta with paper towels to absorb moisture in about 15-20 minutes.
• The Result: Perfect Ravioli
  Draining your ricotta cheese ensures the perfect texture for lemon ricotta ravioli or any other type of ravioli. The firm, non-watery filling holds its shape and flavor, preventing the ravioli from falling apart during cooking, allowing the flavors—like the zesty lemon—to shine through.

How to Make Perfect Ravioli Dough

• The Basics of Ravioli Dough
  The foundation of any great ravioli ricotta cheese dish begins with the dough. Perfect ravioli dough should be soft, smooth, and elastic, making it easy to roll out and shape. If you’re making spinach and ricotta ravioli, the dough should complement the creamy ricotta filling while allowing the spinach to shine. The key ingredients for this dough are simple: flour, eggs, and olive oil. Achieving the right consistency is crucial, so the dough is neither too thick nor too thin—especially important for spinach and ricotta ravioli, where the dough needs to balance the hearty spinach and light ricotta filling.
• How to Prepare the Dough
  To make the dough, combine 2 cups of all-purpose flour with 2 large eggs and a pinch of salt. Mix until the dough begins to come together, then knead it for about 10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour until it reaches the right texture. Once the dough is ready, wrap it in plastic wrap and let it rest for at least 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out and ensuring your ravioli will hold its shape, especially when filled with spinach and ricotta ravioli.
• Common Mistakes to Avoid When Making Ravioli Dough
  When making ravioli dough for ravioli ricotta cheese, avoid these common mistakes. First, do not overwork the dough—over-kneading can make it tough and chewy, which will not complement the light, creamy filling. Second, be mindful of the dough thickness. If it’s too thick, it can overpower the filling, especially in spinach and ricotta ravioli. Aim for a dough thickness of about 1/16 inch, ensuring it’s thin enough to let the filling stand out without overwhelming the flavors.
• Using a Pasta Machine vs. Rolling by Hand
  While rolling dough by hand is certainly possible, using a pasta machine will give you more control over the thickness of the dough, ensuring it’s even and just the right thickness. A pasta machine is especially useful when making ravioli like spinach and ricotta ravioli, where an even dough is essential for achieving uniform pockets that cook perfectly. The smoother, thinner dough you achieve with a pasta machine will help your ravioli cook evenly and hold the filling without bursting.

Cooking and Serving Your Ricotta Ravioli

• How to Cook Fresh Ravioli Perfectly
  Cooking ravioli ricotta cheese or spinach and ricotta ravioli is a quick and easy process, but it’s important to get it right. Start by bringing a large pot of salted water to a boil. Once the water is bubbling, gently drop your ravioli into the pot. Be careful not to overcrowd the pot, as this can cause the ravioli to stick together. Fresh ravioli cooks in just 2-4 minutes—once they float to the surface, they’re ready! The key is to cook them until they are tender, but not too long, or they might become mushy.
• Testing for Doneness
  To test if your ravioli is done, take one out and cut it open. The filling should be warm and creamy, and the dough should be soft but still firm enough to hold its shape. If your ravioli is cooked properly, the dough will be delicate and slightly chewy, not tough. Whether you’re making ravioli ricotta cheese or spinach and ricotta ravioli, the texture of the dough should complement the lightness of the filling perfectly.
• Serving Suggestions for Ricotta Ravioli
  The beauty of ravioli ricotta cheese lies in its simplicity. While the ravioli itself is rich and flavorful, it’s important to serve it with a sauce that enhances, rather than overpowers, the dish. A simple brown butter and sage sauce is a classic choice. The nutty richness of the butter pairs beautifully with the delicate ricotta filling. For spinach and ricotta ravioli, a garlic butter sauce or a light marinara can add an extra layer of flavor without overwhelming the dish. You can also serve your ravioli with freshly grated Parmesan cheese on top for an extra touch of umami. For a more vibrant option, a drizzle of pesto or a squeeze of fresh lemon juice can brighten up the dish, especially for spinach and ricotta ravioli. The combination of creamy ricotta, fresh spinach, and a zesty sauce creates a balanced, satisfying meal.
• Garnishing Your Ravioli
  Garnishing your ravioli ricotta cheese or spinach and ricotta ravioli with fresh herbs can elevate the dish even further. Chopped basil, parsley, or even a sprinkle of red pepper flakes can add a burst of color and flavor. If you’re feeling adventurous, a few toasted pine nuts or crispy pancetta on top can add a delightful crunch and an extra layer of richness.

Common Mistakes to Avoid When Making Ravioli

• Overfilling or Underfilling the Ravioli
  One of the most common mistakes when making ravioli ricotta cheese or spinach and ricotta ravioli is getting the filling ratio wrong. If you overfill your ravioli, the dough may burst open during cooking, causing the filling to spill out. On the other hand, underfilling can result in ravioli that’s too doughy and lacks the right balance of flavors. Aim for about 1 to 2 teaspoons of filling per ravioli—enough to provide a creamy bite but not so much that the pasta can’t hold it. This is especially crucial when working with fillings like spinach and ricotta ravioli, as the spinach can release extra moisture during cooking.
• Not Sealing the Edges Properly
  If your ravioli isn’t sealed tightly, the filling can escape during cooking, leading to a mess and possibly ruined ravioli. To avoid this, press firmly along the edges of each ravioli to create a tight seal. Use a fork to press down on the edges for an extra layer of security. For spinach and ricotta ravioli, make sure the spinach doesn’t interfere with the seal, as it can make the ravioli more difficult to close. Sealing the edges well ensures your ravioli will stay intact while cooking, giving you a neat and well-presented dish.
• Using Too Much Flour on the Dough
  While flouring your work surface is important to prevent the dough from sticking, using too much flour can make your ravioli dough tough. Excess flour can also cause the dough to become too dry, making it hard to work with. Be gentle when flouring the dough, and use just enough to prevent sticking. For ravioli ricotta cheese or spinach and ricotta ravioli, the dough should be soft but not sticky, allowing the filling to shine through without becoming overly heavy.
• Cooking Too Many Ravioli at Once
  Overcrowding the pot is a big mistake. If you add too many ravioli to the boiling water, they can stick together or not cook evenly. To avoid this, cook your ravioli ricotta cheese or spinach and ricotta ravioli in small batches. This ensures that each ravioli has enough room to float freely and cook properly. Cooking in smaller batches also prevents the water temperature from dropping too much, which could result in undercooked ravioli.
• Not Draining the Ricotta Properly
  Using wet ricotta cheese can make your ravioli filling soggy and difficult to work with. This is a crucial step, especially for spinach and ricotta ravioli, where the spinach can already introduce moisture. Draining the ricotta well ensures that your ravioli filling has the right consistency—creamy, but firm enough to hold up in the pasta. Whether you use cheesecloth, a fine mesh strainer, or paper towels, make sure your ricotta is as dry as possible before using it in your ravioli.

Conclusion

Making homemade ravioli, whether ravioli ricotta cheese or spinach and ricotta ravioli, is a rewarding and fun experience that brings together the best of fresh ingredients, flavors, and traditions. From crafting the perfect dough to preparing the creamy filling and cooking the ravioli to perfection, every step is an opportunity to create something truly special.

By following the tips and techniques shared in this guide, you’ll be able to avoid common mistakes and make ravioli that’s both beautiful and delicious. Whether you’re serving ravioli ricotta cheese as a comforting classic or mixing in spinach for a vibrant twist, your homemade ravioli will be a dish that brings people together and creates lasting memories.

So, gather your ingredients, roll out that dough, and enjoy the process of making these delicate, flavorful ravioli from scratch. With a little patience and practice, you’ll soon master the art of ravioli-making and have a meal that’s sure to impress every time.

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