3 Best Homemade Ravioli Recipes From the Farm
Homemade ravioli is easier than you think and it is Totally worth your time. These three homemade ravioli recipes from the farm are the best way to go. Think rich, tender pasta dough filled with warm, savory, creamy filling that melts in your mouth. Top it with fresh tomatoes and herbs from your garden and savor every delicate bite.
Dough
For the homemade ravioli recipe dough make a flour bowl on a clean surface and fill it with farm fresh eggs and a pinch of salt. slowly fill in the flour bowl by tipping in the edges of flour. mix it until you can start to form a dough. Roll it into a tight ball and let it rest. Now on to the filling.
Heart-healthy pasta, garden fresh ingredients and a delicious special topping make this recipe a definite go-to if you’re in the mood for some Italian lovin’.
I made my own homemade pasta dough for this ravioli recipe to be able to make fresh. But, you can use store bought pasta dough or wonton wrappers work great too. It’s fun to roll through the pasta machine, especially for little ones.
The Filling
These fillings are very easy and, of course, garden-fresh. You can use kale in place of spinach if you want to make it even healthier. We always make a few different types of filling my favorite are the spinach Artichoke, creamy mushroom and four cheese fillings which I will share in the recipe down below.
The Sauce
Our Sauce for the ravioli recipe is also garden-fresh, tomatoes that we bottled for our use over the winter. I don’t know if that is technically “fresh”, but they sure do taste fresh when they are home grown and have no preservatives. I always add whole cherry tomatoes to our canned tomatoes so when we make sauce or salsa there is the added texture and pop of flavor.
The extra delicious topping is browned butter and crispy garlic. A magical addition to any pasta dish. All instructions and ingredients are below.
Enjoy miei amici! (a little Italian for you 🙂 And I’d love to see your photos on Instagram if you make this dish. @sweetolivefarms1 #sweetoilvefarms
Homemade Ravioli
Equipment
- pasta roller
- cookie cutters
Ingredients
Pasta
- 3 1/2 cups Flour
- 6 large Farm Fresh Eggs
- 1/2 tsp Salt
- 1 tbsp Olive oil
Mushroom Filling
- 8 oz Mushroom of Choice
- 5 cloves Fresh Garlic diced
- 1/2 cup Romano Cheese
- 1/4 tsp Fresh Thyme
- 1/4 cup Heavy Cream
- 1/8 tsp Fresh grated nutmeg (less is more in this case, just a hint)
Four Cheese Filling
- 1/4 cup Romano Cheese
- 1/4 cup Parmesan Cheese
- 1/2 cup Mozzarella Cheese
- 1 cup Ricotta Cheese
- 1/2 tsp Salt
- 1 tsp garlic powder
- 1 tbsp Heavy Cream
Cheesy Spinach Filling
- 2 cups Fresh spinach chopped
- 1/3 cup Mozzarella Cheese Grated
- 8 oz Artichoke Hearts Fresh, Frozen or Canned
- 4 cloves Fresh Garlic minced
- 1/4 Cup Parmesan Cheese
- 1/2 cup Ricotta cheese
- 1/2 Cup Heavy Cream
- 4 oz Butter
- 1 tsp salt (to Taste Sometimes the cheese is salty)
- 1/2 tsp pepper
Marinara
- 1 quart bottled Tomatoes
- 5 cloves garlic diced
- 1 tbsp dried basil
- 3 tsp salt
- 1 large onion
- 1 pinch baking soda
- 1 cup heavy cream
Instructions
Pasta
- 1. On a flat clean surface place flour in a pile and make a hole in the center with your hand. 2. In the flour bowl you've made mix eggs, salt, and oil. Slowly start mixing in the flour from the sides. Mix until everything is incorporated. Form into a ball and knead for several minutes.3. Let the ball rest for 30 minutes 4. Cut the dough into three equal portions and roll out flat with either a rolling pin or a pasta roller. (pasta roller will get the dough evenly thin.5. For Each Recipe of filling roll out two large sheets of dough and set them side by side. Place filling in small dollops spaced every 2 inches. 6. Once you have all the filling placed lay the other sheet of dough on top and press down between all the filling spots. Cut with a pizza roller or cookie cutter. 7. Boil a pot of water add 1 T salt and boil the raviolis for 10 minutes.
Mushroom Filling
- 1. in a sauté pan place butter and the diced garlic. cook for 1 minute.2. Add chopped mushrooms and the rest of the ingredients. Cook until mushrooms are tender about 10-20 minutes and the liquids have condensed. You don't want a runny mixture.
Spinach Artichoke filling
- 1. In a saute pan place butter and garlic. cook for 1 minute.2. Add the all of the ingredients except the cheeses and cook until the spinach is wilted 10-20 minutes until the spinach is wilted and the liquid has cooked off. 3. Add the cheeses at this pint and cook until melty and smooth. Cool and place in ravioli.
Four Cheese Filling
- 1. In a bowl place all the ingredients and mix until smooth. Place in the pasta dough as instructed up above.
Marinara
- 1. In a large pot saute the onions and garlic in some olive oil or butter. Once the onions are translucent add the rest of the ingredients except the cream.2. Simmer for 1 hour as you are making your pasta.3. Add Heavy Creamserve on top of ravioli
Crispy Garlic & Brown Butter Topping
- 1. in a small saute pan add 4 oz of butter and 5 cloves of minced garlic. 2. brown for 2-3 minutes until the garlic and butter is lightly browned and crispy but not dark as that will make it bitter tasting. pour over each serving.
You May Also Like
Whipped Sugar Scrub Recipe
