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6 reasons to rave about ravioli

The versatile Italian dumpling is a great way to hone your creativity in the culinary department. Go from sweet to savoury, in all shapes and sizes, for a delish way to wrap up your evenings

Boiled Tortelloni With Pumpkin And Amaretto
Prep time: 2.5 hrs
Cook time: 20 mins
Boiling time: 4 mins
Serves: 4
Ingredients
For the ravioli:
350 gm white flour
2 eggs
3 gm salt
For the filling:
300 gm fresh pumpkin, skinned, deseeded, diced
100 gm Amaretti biscuits
65 gm Parmigiano Reggiano
1 egg
Pinch of salt
Pinch of nutmeg
For the sauce:
100 gm butter
5 sage leaves, fresh
Method
For the filling: place the pumpkin on a baking tray in an oven pre-heated at 180°C for 40 minutes; check softness of the pulp with a toothpick.
While the pumpkin is cooking, crush the Amaretti in a cup.
Once the pumpkin is cooked, let it cool down in the oven for half an hour, allowing the water to evaporate.
Mash in a bowl with a fork, then add the Amaretti (reserving 1 tbsp), grated parmigiano and the egg.
Mix very well, then add a pinch of salt and nutmeg.
For the tortelloni, make a pit with the flour on a countertop. Add whisked eggs and salt to the well.
Mix the ingredients with a fork first; once blended, use your hands to knead until the dough is well-combined and smooth. Wrap in film and allow to rest for 30 mins.
Take a piece of the dough and pass it through the pasta machine a couple of times (the perfect thickness should be 2mm). Sprinkle some flour on the counter before placing the sheets on top, and cut the pasta into squares around 10x10cm.
Brush the surface of the sheets with water, then put a teaspoon of the filling in the centre of each square.
Fold in half to form a triangle, press gently around the filling to remove the air and seal carefully.
Merge the two ends to form a ring and press together firmly. Boil in salted water for 4 mins.
Heat a pan with butter and sage leaves until golden.
Place the tortelloni in an oval plate and pour the hot butter and sage over them. Sprinkle generously with parmigiana to finish.
Serve.

Pan-Fried Ravioli With Burrata And Pesto
Prep time: 80 mins
Cook time: 4 mins
Serves: 4
Ingredients
For the ravioli:
1 egg yolk
2 whole eggs
400 gm white flour
3 gm salt
Olive oil, to fry
For the filling:
150 gm burrata
60 gm Parmigiano Reggiano
3 tbsp pesto
Pinch of salt and pepper
To serve:
Extra virgin olive oil, as needed
5 basil leaves
2 large tomatoes
Parmigiano, to sprinkle
Method
In a bowl, mix the finely chopped burrata (remove the excess liquid), parmigiano, pesto, salt and pepper.
For the ravioli, prepare the dough (see previous recipe). Wrap it in film and keep in the fridge for an hour. Take some dough and pass it through the pasta machine; the perfect thickness for the pan-fried ravioli should be 3mm.
Cut into oval shapes of 10x15 cm; place a generous tablespoon of filling in the centre, then fold into half, press gently to remove the air and trim the edges with a cutting wheel.
Heat a non-stick pan add just few drops of extra virgin olive oil and pan-fry the ravioli for a few minutes on each side until golden brown.
Cut the tomato into thin slices, like a carpaccio, and lay them out on a flat plate.
Add salt and place the ravioli on top. Drizzle with extra virgin olive oil and sprinkle with parmigiano and chopped basil. Serve.

Baked Ravioli With Meat And Tomato Sauce
Prep time: 2 hrs
Cook time: 2 mins
Baking time: 30 mins
Serves: 4
Ingredients
For the ravioli:
3 eggs
400 gm white flour
3 gm salt
For the filling:
3 tbsp olive oil
2 onions, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
300 gm minced beef
150 gm minced lamb
2 cloves
Pinch of salt
Pinch of pepper
1 egg
100 gm grated Parmigiano Reggiano
For the sauce:
4 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
1 can tomato sauce
1 can cherry tomato
Pinch of salt and pepper
5 fresh basil leaves, shredded
100 gm mozzarella
200 gm mild provola cheese, grated
Method
For the filling, heat oil in a pan and add onion, carrot and celery.
Sauté until softened (about 5 mins), then add the minced meat and cloves, and cook for about 40 mins until the meat is cooked and the water from the meat has completely evaporated. Add salt and pepper and remove the cloves. Set aside to cool.
Place the meat in a blender and blend till paste-like; then, put the meat in a bowl and add egg and Parmigiano.
Mix with a wooden spoon until the filling is homogenous; in case it is not too dense, add some breadcrumbs.
For the ravioli, prepare the dough (see previous recipe).
Wrap it in film and keep in the fridge for an hour.
Cut a part of the dough and flatten it with the pasta machine (ideal thickness should be around 3mm).
Cut it into strips of 10x20cm and place a tablespoon of the filling in the centre of each rectangle.
Fold each into half, press gently to remove the air and trim the edges with a cutting wheel.
Boil in salted water for 2 minutes (keep it bit al dente, as they will cook more in the oven).
For the sauce, heat oil in a saucepan, and add onion and garlic. Once translucent, add tomato sauce, cherry tomato, salt and pepper; cover and cook on low heat for 45 mins.
When the sauce is ready, add basil and allow to cool.
In another dish, smear a little butter on the surface, add a few tablespoons of the tomato sauce, and half the ravioli.
Cover ravioli with more sauce, and sprinkle with mozzarella and provola. Repeat this process for the remaining ravioli, sauce and provola, and cover the top with sliced mozzarella.
Put it in the oven and bake it for 25 minutes until gratin. Serve.

Sautéed Potato Ravioloni With Peas And Mushroom Creamy Sauce
Prep time: 1 hr 50 mins
Cook time: 10 mins
Boiling time: 3 mins
Serves: 4
Ingredients
For the ravioloni:
400 gm white flour
2 eggs
3 gm salt
For the filling:
300 gm small potato, boiled
1 tbsp parsley, chopped
1 tsp thyme, chopped
2 tsp spring onion
100 gm Grana Padano
Pinch of nutmeg
Pinch of salt
For the sauce:
1 tbsp butter
1 clove garlic
200 gm fresh brown mushroom
200 gm fresh or frozen peas
½ L fresh cooking cream
2 tbsp olive oil
3 tbsp pecorino
Method
For the filling, boil the potatoes in water for 30 mins, drain and peel.
Cut into small cubes and place in a blender, together with parsley, thyme, spring onion, Grana Padano, nutmeg and salt. Blend on slow speed (it shouldn't be very smooth).
For the ravioloni: make a pit with the flour on a countertop. Add whisked eggs and salt to the well.
Mix the ingredients with a fork first; once blended, use your hands to knead until the dough is well-combined and smooth.
Wrap in film and keep in the fridge for an hour.
Take a piece of the dough and pass it through the pasta machine a couple of times (the perfect thickness should be 2mm).
Sprinkle some flour on the counter before placing the sheets on top.
Brush the surface of the sheets with water, then put a teaspoon of the filling in the centre of the sheet (keep a distance of approx. 10 cm between each filling) and fold to cover the filling, pressing gently around the mix to remove the air.
Seal the edges carefully and cut the sheets into rectangular shapes.
Boil in hot, salted water for 3 mins and reserve half cup cooking water.
For the sauce, heat a casserole and add butter and garlic. Add the mushroom and cook for 5 mins, then incorporate the peas and cook for about 3 mins. Remove the clove of garlic, and add the cream; cook for 3 mins.
Add the cooked ravioli to the sauce, followed by the reserved cooking water, in order to obtain a creamier, richer sauce.
Stir gently for few minutes and serve with a sprinkle of parsley and pecorino.

Steamed Ravioli With Radicchio On Taleggio Sauce
Prep time: 60 mins
Cook time: 4 mins
Serves: 4
Ingredients
For the ravioli:
1 yolk egg
2 whole eggs
400 gm white flour
3 gm salt
For the filling:
2 tbsp olive oil
2 small shallots
180 gm radicchio salad
Pinch of salt and pepper
200 gm ricotta cheese
60 gm Parmigiano Reggiano, grated
For the sauce:
2 tbsp butter
200 gm Taleggio
200 gm cooking cream
Pinch of salt and pepper
Method
For the filling, heat olive oil in a pan, add finely chopped shallots, and sauté until softened (5 mins); then, add radicchio (cut into thin strips) and cook for 5-8 mins until softened. Allow the liquid from the radicchio to evaporate, then add salt and pepper. Keep aside to cool.
Put the radicchio in a bowl, add ricotta and parmigiana, and mix with a wooden spoon.
For the ravioli, prepare the dough (see previous recipe). Wrap it in film and keep in the fridge for an hour. Cut a part of the dough and flatten with the pasta machine (thickness should be 2mm).
Cut it into strips of 8x8cm and place a tablespoon of filling in the centre of each square; fold it into half, press gently to remove the air and trim the edges with a cutting wheel to obtain a triangle shape. When the ravioli are ready, place in a steamer (lined with wax paper) for 3-4 mins.
For the sauce, heat butter in a skillet, add the cubed taleggio and cream, and cook until completely melted; season to taste.
Finally, heat a non-stick pan with butter, sauté the ravioli and add the taleggio cream. Serve.

Fried Ravioli Dolci Di Carnevale
Prep time: 60 mins
Cook time: 4 mins
Serves: 6
Ingredients
For the ravioli:
40 gm butter
250 gm white flour
10 gm vanilla yeast
100 gm sugar
2 eggs
1 tbsp orange zest
1 L sunflower oil, to fry
Caster sugar, to serve
For the filling:
Hazelnut cream, as needed
Orange jam, as needed
Method
In a saucepan, melt the butter on very low heat and let it cool.
In a bowl, add flour, vanilla yeast and sugar; make a well and add the beaten eggs, melted butter and lemon peel. Mix all the ingredients to form a smooth dough; if too sticky, add some more flour. Let it cool under a cloth for a few hours.
Once ready, cut the dough into small pieces (50 gm each), pass it through a dough sheeter with the maximum thickness. Fold the dough and pass again couple of times more to medium thickness (always keep the surface sprinkled with flour).
Cut discs of approx. 7cm, using a cutter or a glass. Place a generous teaspoon of hazelnut cream or orange jam in the centrw of each disc, fold it in a half-moon shape and seal the edges using a fork.
Heat oil in a hot saucepan. To test if the oil is at the right temperature, dip a small pinch of dough in it; if it rises quickly, you can start frying the ravioli, in batches of 4-5.
Fry the ravioli on both sides until golden brown, then transfer them to a paper towel to drain. Sprinkle with caster sugar. Serve.