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🍽️ Homemade Ricotta Ravioli

501 kcal · 30 min · 4 servings

Homemade Ricotta Ravioli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the flour onto a clean work surface.
  2. 2. Sift the flour to make it fine.
  3. 3. Press a small well into the center of the flour.
  4. 4. Add the eggs and salt into the well.
  5. 5. Lightly beat the eggs.
  6. 6. Slowly mix the eggs with the surrounding flour.
  7. 7. Gradually add 3 to 4 tablespoons of water.
  8. 8. Work the dough from the center outwards.
  9. 9. Knead the dough until it is smooth and elastic.
  10. 10. Cover the dough with a kitchen towel.
  11. 11. Let the dough rest for 15 minutes.
  12. 12. Cut the eggplant into small cubes.
  13. 13. Clean the peppers.
  14. 14. Halve the peppers.
  15. 15. Bake the peppers in a hot grill.
  16. 16. Wait until the skin of the peppers can be easily peeled off.
  17. 17. Cut the peppers into cubes as well.
  18. 18. Fry the garlic clove in the heated oil.
  19. 19. Remove the garlic clove.
  20. 20. Fry the eggplant cubes in the same oil until golden brown.
  21. 21. Add the pepper cubes.
  22. 22. Let the vegetable mixture sweat briefly.
  23. 23. Let the vegetable mixture cool down.
  24. 24. Puree two-thirds of the cooled vegetable mixture together with the ricotta in a food processor.
  25. 25. Puree the mixture until it is smooth.
  26. 26. Fold in the remaining fresh vegetable cubes.
  27. 27. Fold in the Pecorino cheese.
  28. 28. Fold in the thyme.
  29. 29. Let the filling rest for 30 minutes.
  30. 30. Allow the flavors in the filling to meld.
  31. 31. Roll out the pasta dough thinly.
  32. 32. Cut out squares approximately 8 cm in size from the dough.
  33. 33. Place approximately 1 tablespoon of the filling on each dough square.
  34. 34. Fold the squares diagonally.
  35. 35. Press the edges firmly to seal them.
  36. 36. Bring salted water to a boil.
  37. 37. Cook the ravioli in batches for 5 minutes.
  38. 38. Remove the ravioli with a slotted spoon.
  39. 39. Let the ravioli drain well.
  40. 40. Serve the ravioli hot on plates.

Nutrition per serving