We’ve always been fascinated by the tangy magic of sourdough, and it’s a game-changer in our Sourdough Ravioli recipe. This Italian classic gets a flavorful twist with fermented dough that adds depth and a hint of nuttiness, making it a standout dish for any meal.
Whether you’re a sourdough pro or just starting out, we promise this recipe is simple yet impressive. Join us as we blend tradition with innovation to create ravioli that’s as nutritious as it is delicious.
Ingredients
We gather high-quality ingredients to craft our Sourdough Ravioli, blending the tangy depth of fermented dough with classic Italian flavors for a dish that’s both innovative and approachable.
For the Dough
To prepare the base of our Sourdough Ravioli, we start with these essential ingredients. This dough leverages the natural leavening of sourdough for a nutty, complex texture that elevates the pasta.
- Active sourdough starter: 1 cup (fed and bubbly, at room temperature for optimal fermentation).
- Bread flour: 2 cups (unbleached, for structure and chewiness).
- All-purpose flour: 1 cup (to balance the dough’s elasticity).
- Warm water: 1 cup (around 100°F, to activate the starter without killing it).
- Fine sea salt: 1 teaspoon (added after initial mixing to control gluten development).
- Olive oil: 2 tablespoons (for a silky finish and added moisture).
For the Filling
Once the dough is ready, we move to the filling that complements our Sourdough Ravioli‘s unique flavor profile, creating a savory contrast with creamy and herbaceous notes.
- Ricotta cheese: 1 cup (full-fat, drained to remove excess moisture for a smooth texture).
- Fresh spinach: 2 cups (chopped and lightly sautéed to wilt and enhance its earthy taste).
- Grated Parmesan cheese: ½ cup (aged for sharpness, to bind and add umami).
- Garlic cloves: 2 (minced for a pungent aroma that pairs well with sourdough).
- Fresh basil leaves: ¼ cup (finely chopped for bright, aromatic notes).
- Egg: 1 (beaten, to help bind the mixture without overpowering the flavors).
- Salt and black pepper: To taste (season generously for a well-rounded filling).
Tools and Equipment
To bring our Sourdough Ravioli recipe to life, we need the right tools and equipment to handle the dough preparation, filling assembly, and cooking process efficiently. Building on our ingredient selection, these items ensure precision and ease while enhancing the dough’s nutty texture and the filling’s creamy blend.
We recommend gathering the following essential tools before starting:
- Large mixing bowl: Ideal for combining the sourdough starter, flours, water, salt, and olive oil to create a smooth, elastic dough. We find a glass or stainless steel bowl works best for fermentation.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe’s success. Use these to portion out ingredients like 1 cup of active sourdough starter and 1 teaspoon of fine sea salt precisely.
- Stand mixer with dough hook (optional): If available, this speeds up kneading the dough for a consistent, airy texture. For those without one, a sturdy wooden spoon or your hands will do the job just as well in our hands-on approach.
- Rolling pin: Essential for rolling out the fermented dough into thin sheets, allowing the nutty flavors to shine through. Opt for a long, non-stick version to achieve even thickness without sticking.
- Pasta roller or machine: A game-changer for creating uniform sheets of dough, which helps seal the ravioli pockets filled with ricotta, spinach, and Parmesan. If you don’t have one, a simple rolling pin can substitute with extra effort.
- Ravioli mold or cutter: This tool simplifies forming the ravioli, ensuring even portions and a professional finish. We prefer a metal mold for its durability and ability to handle the dough’s elasticity.
- Pot for boiling: A large stockpot is necessary for cooking the ravioli to al dente perfection, where the sourdough’s depth pairs beautifully with the herbaceous filling.
- Slotted spoon or spider strainer: Perfect for gently removing the cooked ravioli from the pot, preserving their delicate shape and preventing sogginess.
With these tools in hand, we’re set to transition seamlessly from mixing ingredients to shaping and cooking our innovative Sourdough Ravioli.
Instructions
We guide you through creating our Sourdough Ravioli step by step, turning simple ingredients into a flavorful dish that blends the nutty depth of sourdough with creamy fillings. Let’s dive into the process to achieve impressive results with ease and precision.
Prepare the Sourdough Starter
Before we begin, ensure your sourdough starter is active and bubbly for the best rise and flavor. In a clean medium bowl, feed 100 grams of your starter with 100 grams of bread flour and 100 grams of warm water (around 80°F). Stir vigorously with a spoon until fully combined, then cover with a clean cloth and let it ferment at room temperature for 4-6 hours or until it doubles in size and smells pleasantly tangy. This step infuses our dough with that signature fermented complexity.
Make the Dough
Now that our sourdough starter is ready, we mix the dough to create a supple, elastic base with a subtle nutty taste. In a large mixing bowl, combine 200 grams of active sourdough starter, 200 grams of bread flour, 100 grams of all-purpose flour, 150 ml of warm water, 10 grams of fine sea salt, and 15 ml of olive oil. Use a stand mixer with a dough hook on medium speed for 5-7 minutes until the dough forms a smooth ball, or knead by hand on a lightly floured surface for 8-10 minutes until it springs back when pressed. Cover the bowl with plastic wrap and let the dough rest in a warm spot for 2-4 hours, allowing it to rise and develop its rich, earthy texture.
Prepare the Filling
With the dough resting, we turn to the filling, crafting a creamy, herbaceous mixture that contrasts beautifully with the sourdough dough. In a medium bowl, combine 250 grams of ricotta cheese, 150 grams of finely chopped fresh spinach, 100 grams of grated Parmesan cheese, 2 minced garlic cloves, 10 grams of chopped fresh basil, and 1 large egg. Season with 5 grams of fine sea salt and 2 grams of black pepper, then mix thoroughly with a fork until the filling is smooth and aromatic, with vibrant green flecks that promise a fresh, savory burst in every bite. Cover and refrigerate for 15-20 minutes to firm up before assembly.
Assemble the Ravioli
It’s time to assemble our Sourdough Ravioli, transforming the dough into delicate pockets that lock in the flavorful filling. Divide the rested dough into 4 equal portions and roll each one through a pasta roller on the thinnest setting to create thin sheets, dusting with flour as needed to prevent sticking. Lay one sheet on a floured surface or ravioli mold, spoon 1 teaspoon of filling onto the sheet at 2-inch intervals, then cover with another sheet and press firmly around the filling to seal. Use a ravioli cutter or knife to cut into individual pieces, ensuring edges are tightly sealed to avoid leakage during cooking. Arrange the ravioli on a floured tray and let them rest for 10-15 minutes, revealing a satisfying, golden-brown exterior once boiled.
Cook the Ravioli
Finally, we cook our Sourdough Ravioli to achieve tender, chewy perfection with a delightful al dente bite. Bring a large pot of salted water to a rolling boil, then gently add the ravioli in batches to avoid crowding—cook for 3-5 minutes or until they float to the surface and the dough turns tender yet firm. Use a slotted spoon to remove them carefully, then drain and serve immediately for the best texture and flavor, where the sourdough’s nutty notes shine alongside the creamy filling.
Make-Ahead Instructions
To make our Sourdough Ravioli recipe even more convenient, we recommend preparing components in advance. This allows us to focus on assembly and cooking later, preserving the dish’s nutty, fermented flavors and creamy filling. Below, we outline step-by-step instructions for making ahead key elements, ensuring optimal freshness and texture.
Preparing the Sourdough Dough Ahead
We can prepare the sourdough dough up to 24 hours in advance for enhanced flavor development. Follow these steps:
- Activate your sourdough starter: In a large mixing bowl, mix 100 grams of active sourdough starter with 200 grams of bread flour, 50 grams of all-purpose flour, and 150 milliliters of warm water until combined. Cover and let it ferment at room temperature for 4–6 hours until bubbly.
- Knead and rest: Add 10 grams of fine sea salt and 15 milliliters of olive oil, then knead on a floured surface for 10 minutes until the dough is supple and elastic. Wrap it tightly in plastic wrap or place in an airtight container, and refrigerate for up to 24 hours. This cold fermentation boosts the dough’s nutty depth and makes it easier to roll out later.
- Thaw and bring to room temperature: When ready to use, remove the dough from the fridge and let it sit at room temperature for 1–2 hours to soften, preventing cracking during rolling.
Making the Filling in Advance
The herbaceous filling can be prepared up to 2 days ahead, allowing flavors to meld while keeping the mixture fresh and creamy.
- Mix the ingredients: In a bowl, combine 250 grams of ricotta cheese, 150 grams of chopped fresh spinach, 50 grams of grated Parmesan cheese, 2 minced garlic cloves, 10 grams of chopped fresh basil, and 1 large egg. Season with salt and pepper, then stir until smooth and vibrant.
- Store properly: Transfer the filling to an airtight container and refrigerate. For the best results, use within 48 hours to maintain the spinach’s fresh crunch and the cheeses’ creamy texture.
- Tip for reheating: Before using, let the filling sit at room temperature for 15–20 minutes and give it a quick stir to restore its silky consistency, ensuring it pipes easily into the ravioli pockets.
Assembling the Ravioli Ahead of Time
If we want to get ahead on assembly, we can prepare the ravioli up to 1 day in advance, making dinner prep seamless.
- Roll and fill: After preparing the dough, roll it out to 1–2 mm thickness using a pasta roller. Place spoonfuls of the filling (about 1 tablespoon per ravioli) onto the dough sheets, spacing them 5 cm apart, then seal and cut into individual ravioli using a mold or cutter.
- Freeze for later: Arrange the uncooked ravioli on a floured baking sheet, ensuring they don’t touch, and freeze for 1–2 hours until firm. Transfer to a freezer-safe bag or container, where they can be stored for up to 1 month. Freezing prevents the dough from becoming soggy and locks in the nutty sourdough essence.
- Cooking from frozen: When ready, cook the frozen ravioli directly in boiling salted water for 4–6 minutes longer than fresh ones, until they float and achieve that tender, chewy bite.
By following these make-ahead strategies, we maximize efficiency without compromising the innovative blend of sourdough ravioli‘s flavors and textures. Always label containers with dates to track freshness, and remember to adjust cooking times for the best results.
Conclusion
We’ve explored how sourdough ravioli brings fresh excitement to your kitchen. It’s a rewarding twist on classics that delivers nutty depth and creamy delight in every bite.
We’re sure you’ll find joy in making and sharing this dish. Experiment with it to make meals memorable and your own.
Frequently Asked Questions
What is Sourdough Ravioli?
Sourdough Ravioli is a creative twist on traditional Italian pasta, using fermented sourdough dough for a nutty, complex flavor. It combines the depth of sourdough with a creamy filling, making it ideal for meals that blend innovation and tradition. This recipe is accessible for both beginners and experienced cooks, offering impressive results with simple steps.
What ingredients are needed for Sourdough Ravioli?
For the dough, you’ll need active sourdough starter, bread flour, all-purpose flour, warm water, fine sea salt, and olive oil. The filling requires ricotta cheese, fresh spinach, grated Parmesan, garlic, fresh basil, and an egg. These high-quality ingredients create a savory, herbaceous contrast, enhancing the dish’s unique texture and taste.
What tools are required to make Sourdough Ravioli?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer (optional), rolling pin, pasta roller or machine, ravioli mold or cutter, pot for boiling, and a slotted spoon. These items ensure precise dough preparation, easy assembly, and efficient cooking, making the process straightforward and enjoyable.
How do I make Sourdough Ravioli step by step?
Start by activating your sourdough starter until bubbly. Mix the dough ingredients to form a supple base, then prepare the creamy filling with ricotta, spinach, and herbs. Roll out the dough, fill and seal the ravioli pockets, and boil until tender. This step-by-step approach yields a chewy texture with nutty sourdough notes and flavorful filling.
Can I prepare Sourdough Ravioli in advance?
Yes, make the dough up to 24 hours ahead by mixing, kneading, and refrigerating it for better flavor. Prepare the filling 1-2 days in advance to let flavors meld. You can assemble the ravioli up to a day ahead or freeze them for longer storage, ensuring fresh texture and taste when you’re ready to cook.
Is Sourdough Ravioli recipe suitable for beginners?
Absolutely, this recipe is designed for all skill levels. It uses simple ingredients and clear steps, with optional tools like a stand mixer. Beginners can achieve great results by following the guidelines, blending tradition with innovation without needing advanced baking experience.