Homemade ravioles are one of the most beloved pasta dishes of Italian-Argentine cuisine, with a thin hand-rolled dough and a classic ricotta and greens filling.
Unlike sorrentinos, which use larger, thicker discs, ravioles are made with a much thinner dough rolled into sheets, and come out smaller in size.
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Argentine Homemade Ravioli
- Prep Time: 50 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 310
Ingredients
- 400 g of all-purpose flour (for the dough) (about 14 oz)
- 4 of eggs (for the dough)
- 1 pinch of salt (for the dough)
- 400 g of ricotta cheese (about 14 oz)
- 300 g of Swiss chard, cooked and chopped (about 10.5 oz)
- 1 of onion, chopped and sautéed
- 1 of egg (for the filling)
- 50 g of grated cheese (about 1.75 oz)
- to taste of salt, pepper, and nutmeg
- to taste of tomato sauce or cream sauce, for serving (optional)
Instructions
- Make the dough, mix the flour with the eggs and a pinch of salt, knead until smooth, and let rest for about 30 minutes.
- Make the filling, in a bowl, mix the ricotta, cooked chopped chard, sautéed onion, egg, and grated cheese. Season with salt, pepper, and nutmeg.
- Roll out the dough, divide the dough in two and roll each part out with a rolling pin into a thin sheet.
- Add the filling, spoon small portions of filling onto one of the sheets, spaced apart.
- Close, moisten around each portion of filling with water and cover with the other dough sheet, pressing with your fingers to seal well.
- Cut, cut the ravioles with a pasta cutter or a knife, and press the edges with a fork to seal them better.
- Cook, boil the ravioles in salted water until they float to the surface.
- Serve, drain and serve with your preferred sauce and grated cheese on top.
Tips for getting them right
- Letting the dough rest before rolling makes it much easier to work with and keeps it from tearing.
- Drain the cooked chard well before mixing it into the filling, so it doesn’t add excess liquid.
- Space the filling portions well apart on the sheet so you have enough room to cut each ravioli.
- Pressing the edges with a fork not only decorates but also helps seal the dough better.
Traditional variations
- They’re also made with beef and chard filling, chorizo and spinach, or ham and cheese.
- Some families sauté a bit of onion and combine it with the ricotta for extra flavor in the filling.
How to serve
Homemade ravioles are served hot, fresh out of the pot, as a main dish.
They pair very well with tomato sauce, cream sauce, or simply with butter and sage.
Recommended sides
- Tomato sauce
- Cream sauce
- Grated cheese
Did you know?
Ricotta filling is traditionally the most used in homemade stuffed pasta in Italian-Argentine cuisine, present for generations in family homes.
Unlike sorrentinos, ravioles are made with a much thinner dough rolled into sheets, giving them a distinctive texture and size.
Frequently Asked Questions
Ravioles are made with thin dough rolled into sheets and are smaller, while sorrentinos use larger, thicker discs with a more generous filling.
Excess liquid from the chard can make the filling watery and make it harder to seal the ravioles properly.
It's recommended to let it rest for about 30 minutes, which makes it easier to roll into thin sheets without tearing.
Yes, it's a very common variation: it can be made with a beef and chard filling, following the same assembly process.
