Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (dried eggs)

Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (dried eggs)

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Yield: 10 servings (2 filled raviolis per serving)

Part 1 - Pasta Dough

Ingredients Percent (%) Grams Volume
Flour, bread 62.44 280.95 2 cups
Egg, whole, dried 8.67 39.02 1/2 cup
Water 26.02 117.07 4 fl. oz.
Olive oil 2.77 12.49 0.5 fl. oz.
Salt, fine 0.10 0.47 1/8 tsp.
Total 100.00 450.00

 Method of Production:

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250g portions. Cover with plastic wrap and allow to rest for 30 minutes.

Part 2 - Ricotta Cheese Filling

Ingredients Percent (%) Grams Volume
Egg, whole, dried 2.10 13.63 3 tbsp.
Water 6.29 40.90 1.5 fl. oz.
Cheese, ricotta 76.73 498.82 2 cups
Parmesan cheese, grated 4.80 31.18 1/3 cup
Parmesan cheese, shredded 2.40 15.59 1/4 cup
Pesto sauce 3.60 23.38 4 1/2 tsp.
Garlic, minced 1.20 7.79 3 tsp.
Bread crumbs, unseasoned 2.40 15.59 2 tbsp.
Salt, kosher 0.48 3.12 1/2 tsp.
Black pepper, ground As needed
Total 100.00 650.00

 Method of Production:

  1. Blend all the ingredients together in a stainless-steel bowl using a rubber spatula.
  2. Cover and refrigerate until ready to use in ravioli assembly.

Part 3 – Romano Cheese Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 3.75 24.36 2 tbsp.
Onion, minced 3.75 24.36 1/4 cup
Garlic, minced 2.50 16.24 2 tbsp.
Cream, heavy 74.95 487.27 16 fl. oz.
Food starch, modified 2.00 13.00 5 tsp.
Parsley, fresh, minced 1.25 8.12 2 tbsp.
Tomato, seeded, diced 5.00 32.48 1/3 cup
Basil, fresh, chopped 1.25 8.12 3 tbsp.
Pecorino Romano cheese, grated 5.00 32.48 1/4 cup
Salt, fine 0.50 3.25 1/2 tsp.
Black pepper 0.05 0.32 1/8 tsp.
Total 100.00 650.00

 Method of Production:

  1. Place a medium saucepan over medium heat, melt the butter and sauté the onions and garlic until tender and translucent.
  2. In a separate bowl, whisk together heavy cream and starch.
  3. Add the heavy cream mixture to the saucepan and stir occasionally until it reaches 180° F, then remove from the heat (sauce will thicken to a medium viscosity).
  4. Stir in the parsley, tomato, basil, cheese, salt and pepper to finish the sauce.
  5. Keep warm until use in assembly.

Part 4 – Assembly

Ingredients Percent (%) Grams Volume
Parsley, flat Italian, whole 1.11 20.00 5 tbsp.
Part 1 - Pasta Dough 22.78 410.00
Egg, whole, dried 1.53 27.50 1/3 cup
Water 4.58 82.50 3 fl. oz.
Part 2 - Ricotta Cheese Filling 33.33 600.00
Part 3 - Ricotta Cheese Sauce 33.33 600.00
Tomato, chopped 2.78 50.00 1/3 cup
Parsley, fresh, chopped 0.56 10.00 8 tsp.
Total 100.00 1800.00

 Method of Production:

  1. Pluck individual parsley leaves off the stems and reserve.
  2. Using a pasta sheeter, roll out the dough per the manufacturer’s directions to the thinnest setting into 3.5-inch x 36-inch sheet.
  3. Whisk the dried whole egg and water together to use as an egg wash for the pasta.
  4. With a pastry brush, brush the egg wash lightly over the pasta and place 6 parsley leaves equally spaced in a 3x3-inch square section.
  5. Fold the dough in half over the parsley leaves and roll it out to the thinnest setting, silhouetting the parsley leaves between the sheets. Lightly dust the sheet with flour and set aside.
  6. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer. Lightly dust the sheet with flour and layer plastic wrap between each sheet.
  7. To begin filling the ravioli, first brush the plain pasta sheets lightly with the egg wash and deposit a one-ounce scoop of Ricotta Cheese filling every 3.5-inches to match up with the parsley sheet.
  8. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket.
  9. Cut evenly with a pasta cutter and lightly dust the finished ravioli with flour; ravioli can be refrigerated or frozen at this point.
  10. To cook the ravioli, place in a boiling pot of water with salt and olive oil. Cook for approximately 3 to 5 minutes or until the raviolis begin to float and pasta is al dente.
  11. Plate two cooked ravioli on a dish and top with the cheese sauce; garnish with chopped tomato and fresh parsley.

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