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An empty white plate with just smears of pasta sauce and a number of forks.
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5 / 3 votes

Giant Ravioli ~ Ravioloni Valle Scannese

This giant ravioli, made after I tasted the ravioloni from the Valle Scannese restaurant, is something that I serve to family often. Filled with fresh cheese and finished with a simple tomato sauce, it's both simple and elegant.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 825

Equipment

  • Fluted pastry wheel (although a knife will do in a pinch)

Ingredients

For the filling

  • 1 pound sheep’s milk ricotta cheese or drained cow’s milk ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup shredded ricotta salata cheese
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 large eggs, lightly beaten

For assembling the giant ravioli

US - Metric

Instructions

  • Place the ricotta in a large bowl and work it with a spatula until fluffy and sort of smoothish. Fold in the Parmigiano, ricotta salata, 1/2 teaspoon salt, and a little pepper. Taste and add additional salt, if you like. Fold in the eggs just until combined. Cover and refrigerate while you prepare the pasta dough. (You can refrigerate it for for up to 2 days.)
  • Cover a large workspace with a clean tablecloth or several flour sack towels and sprinkle the cloth with the semolina. Have on hand a fluted pastry wheel for cutting the ravioloni, a wide spatula for moving them, and a small bowl or glass of water for sealing them.
  • Cut the pasta dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out the remaining piece of pasta dough on a lightly floured work surface until it’s about 1/16 inch thick and 28 or so inches long. Cut the dough in half crosswise to make two strips, each about 14 inches long. Spoon 1/4 of the ricotta filling onto the center of one strip and use the back off the spoon to spread it into a half-moon shape, leaving a generous border. Using your fingertips, spread a little water on the border around the filling. Place the second strip of dough over the first and gently press around the filling and along the edges to force out any air bubbles and to seal. If you have a fluted pastry wheel, use it to trim around the edges to create a ravioli in the shape of a half-moon about 9 inches long. Otherwise use a knife. Use the wide spatula to transfer the raviolone onto the flour-dusted cloth. Repeat with the remaining dough and ricotta filling, discarding any pasta scraps. (If you're serving the ravioloni the same day, you can leave them out on the tablecloth for up to 2 hours before cooking. The uncooked ravioloni may also be frozen. Just divide them between 2 semolina-dusted rimmed baking sheets, taking care they do not touch. Freeze until firm, about 1 hour. Transfer each to a large resealable plastic bag and return to the freezer for up to 1 month. Cook them directly from the freezer.)
  • Bring a large pot of water to a boil. Salt the water generously. Carefully lower 2 ravioloni into the pot. Cover the pot until the water returns to a boil, then uncover and cook for 5 to 7 minutes, until al dente. Using a wide skimmer, very carefully lift the ravioloni out of the pot one at a time, letting the excess water drip off. Place the ravioloni on individual plates and cover lightly with aluminum foil to keep warm while you cook the remaining two ravioloni in the same way. (Or you can transfer the plates of cooked ravioloni to a low-temperature oven to keep them warm.)
  • Spoon a thin layer of smooth tomato sauce over each raviolone, then dribble a few drops of oil over each one. Sprinkle lightly with Parmigiano and serve immediately.

Nutrition

Serving: 1serving | Calories: 825kcal | Carbohydrates: 73g | Protein: 33g | Fat: 43g | Saturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1625mg | Fiber: 5g | Sugar: 8g