Cheese Ravioli with Marinara
Tender pasta pockets filled with ricotta cheese, served with tomato sauce.
Details
Ingredients
- Pasta dough sheets
- 1 cup ricotta cheese
- 1/4 cup parmesan
- 1 egg
- Marinara sauce
Instructions
- 1
Mix cheeses and egg.
- 2
Place dollops on pasta sheet. Cover with second sheet.
- 3
Seal and cut.
- 4
Boil for 3-4 mins.
- 5
Serve with warm marinara.
About This Recipe
A cornerstone of Italian home cooking, cheese ravioli with marinara embodies comfort and culinary heritage. While the exact origins of filled pasta are debated, ravioli as we know it emerged in medieval Italy, evolving from simple meat or vegetable fillings to the delicate ricotta and Parmesan blend cherished today. What makes this dish truly special is the exquisite balance: the tender, yielding bite of fresh pasta encasing a creamy, savory cheese filling, all harmoniously complemented by the bright, acidic sweetness of a classic marinara sauce. Key techniques include preparing a pliable pasta dough, ensuring the ricotta filling is well-seasoned and not overly wet to prevent bursting, and precisely cooking the ravioli until al dente. For best results, use a high-quality, whole milk ricotta and freshly grated Parmesan. Variations abound; consider adding a hint of nutmeg to the cheese, incorporating finely chopped spinach for a Florentine twist, or swapping marinara for a sage brown butter sauce. Serve simply as a satisfying main course, perhaps alongside a crisp green salad or garlic bread, to fully appreciate its classic appeal.
Tips & Tricks
- • To prevent ravioli from bursting during cooking, ensure your cheese filling is not too wet. After mixing the ricotta, Parmesan, and egg, let it sit in a fine-mesh sieve for 15-20 minutes to drain any excess moisture.
- • For an extra layer of flavor and texture, consider adding finely chopped fresh basil or parsley to the ricotta filling. Alternatively, substitute a portion of the Parmesan with Pecorino Romano for a sharper, saltier kick.
- • Freshly made ravioli can be frozen for up to two months. Arrange uncooked ravioli in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight container or freezer bag.
- • Elevate this classic by serving it with a sprinkle of fresh microgreens or basil chiffonade, alongside a glass of medium-bodied red wine like Chianti or a crisp white Verdicchio.
Nutrition Facts
Per serving (approximate)