Gordon Ramsay Ravioli Recipe (2024)

Gordon Ramsay’s Ravioli, serving 8, combines ground beef, ricotta, and Romano cheese in a homemade semolina dough, flavored with garlic and oregano. This delicious dish takes about 2 hours, including dough resting and filling preparation, perfect for a special dinner.

Try More Gordon RamsayRecipes:

• Gordon Ramsay Beetroot Wellington
• Gordon Ramsay Roasted Chicken
• Gordon Ramsay Pan Fried Salmon

💛 Why You’ll Love This Ravioli Recipe:

• Rich and Flavorful Filling: The combination of ground beef, rich whole milk ricotta, and sharp Pecorino Romano cheese, seasoned with garlic and oregano, creates a filling that is both deeply flavorful and satisfyingly hearty.
• Perfect Texture: The use of fine ground durum semolina flour in the dough gives the ravioli a perfectly textured, slightly chewy bite that you often miss in store-bought versions.
• Impressive Presentation: Homemade ravioli has an element of sophistication and is bound to impress guests or family members. It shows a level of culinary skill and effort that elevates any dining occasion.
• Comforting and Satisfying: There’s a comforting warmth to a plate of homemade ravioli, served steaming with your favorite sauce. It’s the kind of meal that feels like a hug from the inside.

❓ What Is Gordon Ramsay’s Ravioli Recipe?

Gordon Ramsay’s Ravioli Recipe features a semolina dough filled with a savory blend of ground beef, ricotta, and Pecorino Romano cheese, seasoned with salt, pepper, garlic, and oregano. It’s a flavorful, homemade Italian classic perfect for a special meal.

🥩 Gordon Ramsay Ravioli Ingredients

For the Dough:

• 4cupsfine ground durum semolina flour
• 1teaspoonsea salt
• 4large eggs
• ¼cupextra virgin olive oil
• ½cupcold water

For the Filling:

• 4eggs
• 1poundground beef
• 2 1/3cupwhole milk ricotta cheese
• ¾cupgrated pecorino Romano cheese
• 2teaspoonssea salt
• ¼teaspoonblack pepper
• 1teaspoondried oregano
• 1 1/2teaspoonsgarlic granules

🥟 How To Make Gordon Ramsay Ravioli

1. Pulse the flour and salt three or four times in a food processor.
2. Next, use a small bowl or liquid measuring cup to whisk the eggs, oil, and water together until they are all mixed.
3. Slowly pour the egg-water mixture into the flour-salt mixture while processing it at high speed until it is fully mixed in.
4. You might need to add a tablespoon or two of water to the food processor to help the dough come together.
5. The dough should be processed until it forms a tight ball and covers the side of the mixer.
6. Take the dough out and knead it for two to three minutes on a clean, lightly floured surface. When you pinch it, it should feel soft, like play-do.
7. Put the dough in a bowl and let it rest for 20 minutes. The meat, cheese, eggs, and seasonings should all be mixed well together in a big bowl. Cover and keep in the fridge until you’re ready to use.
8. Make 8 separate balls out of the pasta dough. Flour both sides of each dough ball and press them down.
9. First, put the dough through the pasta roller’s biggest setting. Then, put it through the second-to-last thinnest setting. Lightly flour both sides of the rolled-out dough ball. Do this with the other seven dough balls as well, and then hang them on a rack to dry.
10. Dust the top of the ravioli pan with a little flour. Put one of the doughs that you rolled out on top of the pan.
11. Put about 1 to 1 and ½ tablespoons of the meat filling into each ravioli slot. This will give you 12 separate filling spots. Don’t put too much in.
12. Cover it with another sheet of rolled-out dough and sprinkle it with a little flour.
13. Roll the outside sides of the mold and the middle of each ravioli with a rolling pin. This will cut through the dough into the mold and separate the ravioli.
14. Take off the extra dough on the outside. You can roll this out again and make any kind of fresh pasta you like.
15. Turn the mold over and place it on a sheet tray that has been lined with parchment paper. Do this three more times, all the way through, until you have 48 ravioli.
16. The ravioli can be frozen until they are solid, or they can be boiled right away. Add them to a big pot of hot salty water if you want them to boil. After they float, cook them for another 5 to 6 minutes, or until the meat inside is fully cooked.
17. It is easier to break them up into individual ravioli if you freeze them first. You can serve them with Pomodoro Sauce or a meat Spaghetti Sauce after you boil them.

💭 Recipe Tips

• Dough Texture: When kneading the dough, aim for a soft, pliable texture similar to play-doh. If it’s too sticky, add a bit more flour; if too dry, add a little water.
• Resting the Dough: Don’t skip the 20-minute resting period for the dough. This allows the gluten to relax, making the dough easier to roll out.
• Rolling the Dough: Ensure that the dough is rolled thinly but not too thin to tear when filled. Rolling it through the second-to-last thinnest setting on your pasta roller should give you the ideal thickness.
• Filling Consistency: Mix the filling ingredients thoroughly to ensure a consistent flavor in each ravioli. Also, avoid overfilling the ravioli to prevent them from bursting during cooking.
• Sealing Ravioli: When sealing the ravioli, remove as much air as possible to prevent them from opening up while boiling.
• Boiling Ravioli: When boiling ravioli, make sure the water is salted and at a rolling boil. Cook until they float to the surface and then for an additional 5-6 minutes to ensure the meat is fully cooked.

🥗 What Goes Well With Ravioli?

Ravioli pairs well with light, butter-based sauces, robust tomato sauces, creamy Alfredo, or pesto complement with a crisp salad, garlic bread, steamed vegetables, or a glass of wine for a well-rounded, satisfying meal.

🎚 How To Store Leftovers Ravioli?

• Refrigeration: Place the leftover ravioli in an airtight container and store it in the refrigerator it will stay good for 3-5 days.
• Freezing: For longer storage, place the ravioli on a baking sheet, ensuring they don’t touch, and freeze until solid they can be stored frozen for up to 2 months.

🥵 How To Reheat Leftovers Ravioli?

• Microwave: Place the ravioli in a microwave-safe dish, sprinkle a little water or sauce over them to keep them moist, and cover heat on medium power in 30-second intervals, stirring gently in between, until thoroughly warmed.
• Oven: Preheat the oven to 350°F (175°C) spread the ravioli in a single layer in a baking dish, add a small amount of sauce or water to prevent drying, and cover with foil bake for about 10-15 minutes or until heated through.

FAQs

Try More Gordon RamsayRecipes:

• Gordon Ramsay Goulash Recipe
• Gordon Ramsay Grilled Cheese Recipe
• Gordon Ramsay Philly Cheesesteak Recipe

Gordon Ramsay Ravioli Nutrition Facts

Amount Per Serving:

• Calories 270
• Total Fat 2.5g
• Saturated Fat 0g
• Trans Fat 0g
• Cholesterol 20mg
• Sodium 750mg
• Potassium 110mg
• Total Carbohydrates 24g
• Dietary Fiber 0g
• Sugars 0.5g
• Protein 8g

Gordon Ramsay Ravioli Recipe

Author: Erin Table for Seven Cooking Method:Baking,Boiling Cuisine:British Courses:Dinner,Lunch,Main Recipe Keys:RRavioli Recipe

Difficulty:BeginnerPrep time:1 hour Cook time: 30 minutesRest time: 35 minutesTotal time:2 hours Servings:8 servingsCalories:270 kcal Best Season:Available

Description

Gordon Ramsay’s Ravioli, serving 8, combines ground beef, ricotta, and Romano cheese in a homemade semolina dough, flavored with garlic and oregano. This delicious dish takes about 2 hours, including dough resting and filling preparation, perfect for a special dinner.

Ingredients

For the Dough:

• 4cupsfine ground durum semolina flour
• 1teaspoonsea salt
• 4large eggs
• ¼cupextra virgin olive oil
• ½cupcold water

For the Filling:

• 4eggs
• 1poundground beef
• 2 1/3cupwhole milk ricotta cheese
• ¾cupgrated pecorino Romano cheese
• 2teaspoonssea salt
• ¼teaspoonblack pepper
• 1teaspoondried oregano
• 1 1/2teaspoonsgarlic granules

Instructions

1. Pulse the flour and salt three or four times in a food processor.
2. Next, use a small bowl or liquid measuring cup to whisk the eggs, oil, and water together until they are all mixed.
3. Slowly pour the egg-water mixture into the flour-salt mixture while processing it at high speed until it is fully mixed in.
4. You might need to add a tablespoon or two of water to the food processor to help the dough come together.
5. The dough should be processed until it forms a tight ball and covers the side of the mixer.
6. Take the dough out and knead it for two to three minutes on a clean, lightly floured surface. When you pinch it, it should feel soft, like play-do.
7. Put the dough in a bowl and let it rest for 20 minutes. The meat, cheese, eggs, and seasonings should all be mixed well together in a big bowl. Cover and keep in the fridge until you’re ready to use.
8. Make 8 separate balls out of the pasta dough. Flour both sides of each dough ball and press them down.
9. First, put the dough through the pasta roller’s biggest setting. Then, put it through the second-to-last thinnest setting. Lightly flour both sides of the rolled-out dough ball. Do this with the other seven dough balls as well, and then hang them on a rack to dry.
10. Dust the top of the ravioli pan with a little flour. Put one of the doughs that you rolled out on top of the pan.
11. Put about 1 to 1 and ½ tablespoons of the meat filling into each ravioli slot. This will give you 12 separate filling spots. Don’t put too much in.
12. Cover it with another sheet of rolled-out dough and sprinkle it with a little flour.
13. Roll the outside sides of the mold and the middle of each ravioli with a rolling pin. This will cut through the dough into the mold and separate the ravioli.
14. Take off the extra dough on the outside. You can roll this out again and make any kind of fresh pasta you like.
15. Turn the mold over and place it on a sheet tray that has been lined with parchment paper. Do this three more times, all the way through, until you have 48 ravioli.
16. The ravioli can be frozen until they are solid, or they can be boiled right away. Add them to a big pot of hot salty water if you want them to boil. After they float, cook them for another 5 to 6 minutes, or until the meat inside is fully cooked.
17. It is easier to break them up into individual ravioli if you freeze them first. You can serve them with Pomodoro Sauce or a meat Spaghetti Sauce after you boil them.

Notes

• Dough Texture: When kneading the dough, aim for a soft, pliable texture similar to play-doh. If it’s too sticky, add a bit more flour; if too dry, add a little water.
• Resting the Dough: Don’t skip the 20-minute resting period for the dough. This allows the gluten to relax, making the dough easier to roll out.
• Rolling the Dough: Ensure that the dough is rolled thinly but not too thin to tear when filled. Rolling it through the second-to-last thinnest setting on your pasta roller should give you the ideal thickness.
• Filling Consistency: Mix the filling ingredients thoroughly to ensure a consistent flavor in each ravioli. Also, avoid overfilling the ravioli to prevent them from bursting during cooking.
• Sealing Ravioli: When sealing the ravioli, remove as much air as possible to prevent them from opening up while boiling.
• Boiling Ravioli: When boiling ravioli, make sure the water is salted and at a rolling boil. Cook until they float to the surface and then for an additional 5-6 minutes to ensure the meat is fully cooked.

Keywords:Gordon Ramsay Ravioli Recipe