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Ravioles de Ricota

Serves 4 Entree vegetarian, pasta, Pasta & Rice

Ravioles de Ricota

Ravioles de Ricota, with roots deeply embedded in the Italian-Argentine culinary tradition, grace the Sunday tables of many homes across Argentina. These delicate ravioli are filled with a creamy mixture of ricotta and a hint of nutmeg, wrapped in fresh pasta sheets that are either homemade or purchased from the local fideos shop. The dish is a beloved staple, capturing the essence of community and comfort.

The taste is a harmonious blend of the mild, creamy ricotta, enhanced by the aromatic whisper of nutmeg and the salty richness of Parmesan. Each bite is enveloped in a luscious tuco, a robust tomato sauce that adds depth and warmth. This classic pairing creates a satisfying and comforting meal that resonates with the warmth of Sunday gatherings.

Ingredients

  • 400 g (14 oz)fresh pasta sheets
  • 300 g (10 oz)ricotta
  • 40 g (1.5 oz)Parmesan, grated
  • 1egg yolk
  • nutmega pinch
  • tomato sauce — to serve
  • to tastesalt

Method

  1. In a medium mixing bowl, combine 300 g (10 oz) of ricotta, 40 g (1.5 oz) of grated Parmesan, 1 egg yolk, a pinch of nutmeg, and a pinch of salt. Use a fork to mix the ingredients thoroughly until you achieve a smooth, creamy consistency. This mixture will be the filling for your ravioles, so ensure it's well-blended and evenly seasoned.
  2. Lay out the 400 g (14 oz) of fresh pasta sheets on a clean, flat surface. Using a piping bag or a small spoon, place small mounds of the ricotta mixture onto one half of each pasta sheet, leaving about 2 inches between each mound. Carefully fold the other half of the pasta sheet over the filling, pressing gently around each mound to seal. Use a ravioli cutter or a sharp knife to cut the ravioles, ensuring each piece is well-sealed to prevent the filling from leaking during cooking.
  3. Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Gently add the ravioles to the boiling water, stirring occasionally to prevent them from sticking to the bottom. Cook the ravioles until they float to the surface and the edges are tender, which indicates they are cooked through.
  4. While the ravioles are cooking, warm your tomato sauce (tuco) in a separate saucepan over medium heat. Once the ravioles are cooked, use a slotted spoon to transfer them directly from the boiling water into the saucepan with the tuco. Toss the ravioles gently in the sauce to coat them evenly, ensuring each one is covered with the flavorful tomato sauce.
  5. Serve the ravioles hot, directly from the saucepan to the plates. At the table, offer additional grated Parmesan for sprinkling over the top, allowing each diner to add as much as they prefer. The extra Parmesan will enhance the flavors of the dish, adding a savory richness that complements the creamy ricotta filling.