Parmigiano-Reggiano, Ricotta, and Mascarpone Ravioli

Parmigiano-Reggiano, Ricotta, and Mascarpone Ravioli
Staff Writer

Giovanni Rana Pastificio & Cucina

The first American outpost of the famed Italian pastificio, this Chelsea Market spot prides itself on decadently authentic Italian dishes. This Parmigiano-Reggiano, ricotta, and mascarpone ravioli is surprisingly light and packed with flavor; top with black truffle shavings for an even more indulgent treat.

12
Servings
59
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough

  • 2/3  Cups  all-purpose flour
  • eggs

For the filling

  • 3 1/2  Tablespoons  ricotta cheese
  • 3 1/2  Tablespoons  mascarpone
  • 3 1/2  Tablespoons  grated Parmigiano-Reggiano
  • Pepper, to taste

Directions

For the dough

In a large mixing bowl, add the flour. Crack each egg into the flour, 1 at a time, and mix together using your hands. Continue to mix until a dough consistency forms. Transfer the dough to a clean surface that has been sprinkled with flour. Knead well with both hands until the dough is smooth and elastic, rolling into a ball once it's complete. Wrap the dough in Saran Wrap tightly so there is no air inside. Let the dough rest for at least 2 hours in the fridge. 

For the filling

In a large mixing bowl, add the ricotta, mascarpone, and Parmigiano-Reggiano. Season with pepper to taste, and stir well until combined. Keep the filling refrigerated until your are ready to make the ravioli.

To make the ravioli, cover a rolling pin with flour and roll the dough out into a thin, round sheet, flipping occasionally during the process. With a small spoon, create 1-inch balls of filling, placing them on the bottom half of the dough sheet and leaving a 1/2-inch between each spoonful. Gently lay the upper part of the dough sheet over the bottom half where you created the balls of filling. Using your fingers, pat down around each mound of filling, making sure that no air remains between the layers of dough. Use a pastry wheel or a sharp paring knife to cut between each mound of filling to create your ravioli. Refrigerate until ready to cook.

To cook, bring a large pot of salted water to a boil. Add the raviolis, stirring occasionally. After 3 minutes, drain the raviolis and serve immediately in your favorite pasta sauce or with some olive oil. 

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
9mg
1%
Choline, total
2mg
0%
Folate, total
8µg
2%
Magnesium, Mg
8mg
3%
Phosphorus, P
31mg
4%
Selenium, Se
1µg
2%
Sodium, Na
100mg
7%
Water
8g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.