How To Make Homemade Ravioli

Since pre-made ravioli is available everywhere, it’s easy to forget how simple and gratifying it is to make at home. Here’s an illustrated, step-by-step guide to making your own homemade ravioli (with a link to the full recipe at the end). This version is stuffed with a warming combination of sautéed chard and ricotta and finished off in a white wine parsley butter sauce. But you can stuff ravioli with just about anything you’d like.

First, make a quick pasta dough by pulsing together a whole egg, a couple of cups of flour, a pinch of salt and a drizzle of olive oil in the food processor, sprinkling in a little bit of flour at a time until the dough forms a ball. Knead the dough a few times, roll it into a ball, wrap it in plastic wrap and refrigerate it so the dough can relax.

Meanwhile, start the filling. For this recipe, you’ll cut away the chard’s stems, dice into small pieces and sauté in a splash of olive oil until tender, then cut the chard’s leaves into ribbons, add them to the pan with the stems and cook until they wilt. Then chop the drained chard and mix with egg yolk, whole milk ricotta and parmesan to complete the filling.

Roll out the now-rested pasta dough on a floured work surface, cut it into three pieces and roll the pieces through a pasta machine until they are thin and elastic (If you don’t have a pasta machine, you can roll them by hand with a little bit of time and a lot of patience.)

Place a dollop of the filling along the rolled sheet every few inches, fold the dough over the filling and press down to seal the ravioli.

Then just simmer the ravioli in gently boiling salted water until they float. For the sauce, simmer together some butter, white wine and salt until slightly reduced, throw in some parsley leaves, strain the ravioli and sauté them in the sauce for a few minutes, and you’re ready to eat.

Recipe: Chard And Ricotta Ravioli With White Wine Butter (Cookthink)

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