Three Kinds of Homemade Filled Pasta (Ravioli, Agnolotti, Mezzaluna)
ID: 4caed925...
Learn how to make three distinct styles of filled Italian pasta—ravioli, agnolotti, and mezzaluna—completely from scratch. Using a rich egg yolk dough and a bright, seasoned ricotta filling, this recipe is incredibly customizable and perfect for home cooks looking to elevate their pasta game.
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🍳 Cooking Flow
Mix the flour and eggs to form a dough, knead until smooth, and let rest for 20-30 minutes. → Combine the ricotta, egg, cheese, herbs, and spices, then transfer to a piping bag. → Roll the pasta dough through a pasta roller down to a thin setting (typically setting 7). → Pipe the filling and shape into Ravioli, Agnolotti, or Mezzaluna, ensuring all air is pressed out before cutting. → Boil the fresh pasta for 2-3 minutes and toss in a simple butter and pasta water pan sauce.
Cooking Steps
Brief Cooking Order
Mix the flour and eggs to form a dough, knead until smooth, and let rest for 20-30 minutes. → Combine the ricotta, egg, cheese, herbs, and spices, then transfer to a piping bag. → Roll the pasta dough through a pasta roller down to a thin setting (typically setting 7). → Pipe the filling and shape into Ravioli, Agnolotti, or Mezzaluna, ensuring all air is pressed out before cutting. → Boil the fresh pasta for 2-3 minutes and toss in a simple butter and pasta water pan sauce.
Introduction
Learn how to make three distinct styles of filled Italian pasta—ravioli, agnolotti, and mezzaluna—completely from scratch. Using a rich egg yolk dough and a bright, seasoned ricotta filling, this recipe is incredibly customizable and perfect for home cooks looking to elevate their pasta game.
Step 1
Make the dough by pouring the flour onto a clean work surface and creating a well in the center. Add the whole eggs and egg yolks into the well. Slowly whisk the eggs with a fork, gradually bringing in flour from the inner walls of the well until a shaggy dough forms. Knead by hand for about 15 minutes, adding pinches of flour if too sticky, until the dough is smooth, supple, and satiny. Cover with an inverted bowl and let rest for 20 to 30 minutes.
Step 2
Prepare the ricotta filling by mixing whole milk ricotta, one egg, crushed red pepper flakes, grated Parmesan cheese, garlic powder, finely chopped parsley, lemon zest, freshly grated nutmeg, and salt in a bowl. Mix thoroughly, then transfer the mixture into a pastry or piping bag. Use a tall container to help support the bag while filling it to prevent air pockets.
Step 3
Divide the rested pasta dough into workable portions. Flatten a portion and feed it through a pasta roller starting at the widest setting (setting 1). Pass it through a few times, fold the ends over into thirds to laminate, and roll again to keep a uniform rectangular shape. Continue rolling, reducing the thickness setting one level at a time, until you reach a thin setting (setting 7 out of 8). Cut the long sheet of dough in half.
Step 4
To shape Ravioli: Pipe tablespoon-sized mounds of filling along one pasta sheet, spacing them evenly. Lightly spritz the dough with water to help it seal. Gently drape the second sheet of pasta over the filling. Press carefully around each mound to expel air bubbles. If air bubbles remain, prick them with a cake tester, then pinch shut. Cut the ravioli into squares using a fluted pastry wheel, then gently press around the filling using the dull side of a round cutter to dome the filling.
Step 5
To shape Agnolotti: Cut a rolled dough sheet lengthwise into 2-inch wide strips. Pipe a continuous, even log of filling (about 1/2-inch thick) along the strip. Spritz with water, then fold the dough over the filling to meet the other side, pressing down to seal. Pinch the log at 1-inch intervals to create little pockets. Trim the excess flat edge with a fluted cutter, then cut between the pinches to separate the individual agnolotti.
Ingredients List
Important Notes
For the dough, a little bit wet is better than a little bit dry, as you can easily add flour during kneading.
Always keep the remaining pasta dough covered with a damp towel while working to prevent it from drying out.
Ensure you squeeze out all the air around the filling pockets to prevent the pasta from bursting while boiling.
If you don't have a spray bottle, use a small dish of water and your fingers to moisten and seal the pasta edges.
Fresh pasta cooks incredibly fast (usually 2-3 minutes). Keep a close eye on it so it remains al dente.
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