Session 51 — Ravioli: Pasta as a Vessel
← Block 13–14: Pasta & Grains from Scratch Overview
Skill: Stuffed pasta (ravioli, tortellini) requires you to roll the dough thinner than you think and seal the edges properly — no air pockets inside or they burst during cooking. The filling should be firm enough to hold its shape when piped or spooned but wet enough to be creamy when cooked. Tonight: ricotta and herb filling, classic.
Full Meal: Serious Eats — Ricotta-Filled Ravioli with Brown Butter and Sage using the same base dough + Serious Eats — Roasted Cherry Tomatoes + Serious Eats — Radicchio Salad with Anchovy Vinaigrette
Make the same dough from Session 50 (make it in the morning if you want to save time — it keeps in the fridge wrapped tightly overnight). Fill with ricotta, parmesan, lemon zest, and herbs. Toss the finished ravioli in brown butter and crispy sage.
- Protein: Ricotta filling + parmesan
- Starch: Your own fresh ravioli
- Veg: Roasted cherry tomatoes alongside
- Salad: Radicchio with anchovy vinaigrette
🎥 Compare Notes: Easy Ricotta Ravioli with Tomato Sauce — Pasta Grannies — Watch Nonna's rolling technique and how thin she gets the dough before filling. Compare your seal method and how much filling she uses per ravioli.