Sourdough ravioli combines the tangy depth of sourdough with the delicate elegance of homemade pasta. It’s a creative twist that brings new life to traditional ravioli by using sourdough discard or starter, adding a subtle flavor and tender texture that’s hard to beat. This recipe is perfect for anyone looking to reduce waste while crafting something truly special in the kitchen.
We love how sourdough’s natural fermentation lends a unique character to the dough, making each bite flavorful and satisfying. Whether you’re a seasoned pasta maker or a curious home cook, this sourdough ravioli recipe is approachable and rewarding. Let’s dive into making fresh ravioli that’s both delicious and a clever way to use sourdough starter.
Ingredients
To create our delicious Sourdough Ravioli, we carefully select fresh and quality ingredients for each component. Below are the essentials for the dough, filling, and an optional sauce to complement our dish perfectly.
For the Sourdough Dough
We rely on our trusty sourdough starter to give the dough its distinctive tang and tender texture. Here are the precise ingredients:
- 1 cup (240g) active sourdough starter (discard or fed)
- 2 cups (250g) all-purpose flour
- 1 large egg (at room temperature)
- 1 tablespoon olive oil
- ½ teaspoon salt
- Water as needed (up to ¼ cup for consistency)
| Ingredient | Measurement | Notes |
|---|---|---|
| Active sourdough starter | 1 cup (240g) | Fed or discard |
| All-purpose flour | 2 cups (250g) | For structure and elasticity |
| Large egg | 1 | Binds dough |
| Olive oil | 1 tablespoon | Adds softness |
| Salt | ½ teaspoon | Enhances flavor |
| Water | Up to ¼ cup | Adjust for dough consistency |
For the Filling
Our filling balances savory flavors and creamy texture for a perfect sourdough ravioli interior:
- 1 cup ricotta cheese (preferably whole milk)
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach (chopped and sauteed briefly)
- 2 cloves garlic (minced)
- Salt and freshly ground black pepper to taste
- ¼ teaspoon nutmeg (optional for warmth)
For the Sauce (Optional)
To elevate the ravioli experience, we recommend a simple sauce that complements without overpowering:
- 4 tablespoons unsalted butter
- Fresh sage leaves (about 10 leaves)
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan for garnish
We use these ingredients to create a silky butter and sage sauce that accentuates the sourdough flavor and creamy filling.
Tools and Equipment
To master our Sourdough Ravioli Recipe, having the right tools and equipment is essential. Each item plays a crucial role, ensuring the dough achieves the ideal texture and the ravioli hold their delicate shape without breaking.
Essential Tools for Preparing Sourdough Ravioli
- Mixing Bowls: Use medium and large bowls for combining dough and mixing filling ingredients.
- Digital Kitchen Scale: Accuracy is key for sourdough baking; weighing ingredients ensures consistent dough quality.
- Rolling Pin or Pasta Machine: A pasta machine will give us thin, even sheets quickly, but a rolling pin also works well.
- Sharp Knife or Pizza Cutter: Perfect for cutting ravioli shapes cleanly and uniformly.
- Ravioli Mold or Cutter (optional): Useful for shaping and sealing ravioli quickly, especially when making larger batches.
- Bench Scraper: Helps us handle and portion dough without sticking.
- Fork or Crimper: To seal ravioli edges neatly, preventing filling leakage.
- Clean Kitchen Towel or Plastic Wrap: Cover dough to rest without drying out.
- Large Pot: For boiling water to cook ravioli perfectly.
- Slotted Spoon or Spider Strainer: For gently lifting cooked ravioli from boiling water.
Kitchen Appliances and Utensils Table
| Tool/Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine dough and fillings | Use different sizes |
| Digital Kitchen Scale | Measure ingredients precisely | Preferably in grams |
| Rolling Pin/Pasta Machine | Roll out thin pasta sheets | Pasta machine recommended |
| Sharp Knife or Pizza Cutter | Cut dough into ravioli shapes | Ensure sharpness for clean cuts |
| Ravioli Mold/Cutter (optional) | Shape and seal ravioli | Speeds up assembly |
| Bench Scraper | Handle dough portions | Prevent sticking |
| Fork or Crimper | Seal edges | Maintains filling inside |
| Kitchen Towel/Plastic Wrap | Cover dough during resting | Prevent drying |
| Large Pot | Boil water for cooking | Use plenty of water |
| Slotted Spoon/Spider Strainer | Remove ravioli from boiling water | Avoid tearing |
Additional Tips for Using Tools
- When using a pasta machine, we adjust rollers gradually from the thickest to thinnest setting for optimal dough texture.
- The fork or crimper ensures each ravioli is properly sealed; this prevents bursting during boiling.
- Using a ravioli mold is highly recommended for beginners to get perfect, uniform shapes with less effort.
- Resting the dough covered with a clean towel is indispensable. It allows the gluten to relax, making the dough more pliable and easier to roll out.
Instructions
Follow these steps carefully to craft sourdough ravioli with tender texture and rich flavor. Each stage builds on the previous to ensure the perfect final dish.
Preparing the Sourdough Dough
- In a large mixing bowl, combine 150g active sourdough starter, 200g all-purpose flour, and 1 teaspoon salt. Mix dry ingredients evenly.
- Crack in 1 large egg and add 1 tablespoon olive oil.
- Gradually add 40-50ml water while mixing to form a cohesive dough. Adjust water amount to achieve a smooth but firm dough.
- Turn dough onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes elastic and slightly tacky.
- Shape dough into a ball and wrap in plastic wrap. Let rest at room temperature for at least 1 hour. This resting allows gluten development and fermentation that gives sourdough ravioli its distinct flavor and tenderness.
Making the Filling
- In a medium bowl, combine:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, finely chopped and sautéed until wilted, then cooled
- 1 small garlic clove, minced
- Optional: A pinch of freshly grated nutmeg for warmth and depth
- Mix ingredients thoroughly until well blended and creamy.
- Season with salt and freshly ground black pepper to taste.
- Refrigerate to let flavors meld while the dough rests.
Assembling the Ravioli
- Divide rested dough into two equal portions.
- Roll each piece out on a floured surface or pasta machine to about 1/16 inch thin sheets.
- Lay one sheet on a clean surface. Using a teaspoon or piping bag, place small dollops (about 1 teaspoon each) of filling spaced 1-1.5 inches apart.
- Lightly brush water around the filling spots on the dough sheet to help seal.
- Carefully place the second dough sheet over the first, gently pressing around the filling mounds to expel air.
- Use a ravioli mold, sharp knife, or pizza cutter to cut around filling to form individual ravioli.
- Press edges firmly to seal and prevent leaking while cooking.
- Place finished ravioli on a floured tray to prevent sticking.
Cooking the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Carefully add ravioli in batches, stirring gently to prevent sticking.
- Cook for 3-4 minutes or until ravioli float to the surface and the dough feels tender but firm.
- Use a slotted spoon to remove ravioli and transfer to a serving dish.
- Optionally toss immediately with the prepared butter and sage sauce or olive oil.
- Serve hot with a sprinkle of Parmesan and fresh herbs.
| Step | Key Points | Time | Temperature |
|---|---|---|---|
| Dough Preparation | Knead to elastic, rest 1 hour | 10 min knead | Room temp (70°F) |
| Filling Creation | Mix and chill filling | 5-10 minutes | Refrigerated |
| Assembly | Roll dough thin, seal well | 20-30 minutes | Room temp |
| Cooking | Boil tender, float to surface | 3-4 minutes | 212°F (boiling) |
“Seal each ravioli tightly using water or egg wash to ensure no filling escapes.”
This hand-crafted method ensures every bite of our sourdough ravioli delivers chewy yet delicate pasta enveloping a flavorful filling.
Serving Suggestions
To make our sourdough ravioli experience truly memorable, we recommend several serving options that enhance both flavor and presentation. Here are the best ideas to serve our delicate ravioli.
Classic Butter and Sage Sauce
The simplest and most elegant accompaniment for our sourdough ravioli is a butter and sage sauce. The nutty richness of melted butter combined with the aromatic freshness of sage leaves perfectly complements the tangy dough and savory filling.
- Melt 4 tablespoons unsalted butter in a skillet over medium heat.
- Add 10-15 fresh sage leaves and cook until the butter is lightly browned and fragrant.
- Gently toss the cooked ravioli in the sauce to coat each piece evenly.
Sprinkle with grated Parmesan cheese before serving for added umami.
Rich Tomato Basil Sauce
For a vibrant taste contrast, try a homemade tomato basil sauce. This sauce brings a bright acidity that balances the sourdough’s subtle tang.
- Sauté 2 cloves minced garlic in olive oil.
- Add 2 cups crushed tomatoes, salt, pepper, and a pinch of sugar.
- Simmer for 15 minutes, then stir in freshly chopped basil.
Serve the ravioli with a spoonful of this sauce and garnish with fresh basil leaves.
Light Cream Sauce with Lemon and Parmesan
To keep the focus on the delicate ravioli texture, a light cream sauce with lemon zest adds brightness without overpowering.
- Warm 1 cup heavy cream gently.
- Stir in zest of one lemon and 1/4 cup grated Parmesan cheese.
- Season with salt and white pepper.
Toss cooked ravioli lightly in the sauce and garnish with cracked black pepper.
Complementary Side Dishes
Pairing our sourdough ravioli with appropriate sides elevates the meal’s completeness and balance. We suggest:
| Side Dish | Reason to Pair |
|---|---|
| Mixed Green Salad | Adds freshness and crisp texture |
| Roasted Asparagus | Offers earthy flavors balancing the richness |
| Garlic Bread | Provides a crunchy contrast with buttery notes |
| Steamed Broccoli | Delivers wholesome nutrients and mild bitterness |
Wine Pairing Tips
To create a holistic dining experience, consider these wine pairings that match the ravioli’s flavor profile:
| Sauce Type | Recommended Wine |
|---|---|
| Butter and Sage | Chardonnay or Pinot Grigio |
| Tomato Basil | Chianti or Sangiovese |
| Cream with Lemon and Parmesan | Sauvignon Blanc or Vermentino |
“Serving our sourdough ravioli with thoughtfully chosen sauces and sides will delight every guest and bring out the best in this artisanal pasta.”
By experimenting with these serving suggestions we can enjoy the full spectrum of flavors and textures that our sourdough ravioli recipe offers.
Make-Ahead and Storage Tips
To maximize the convenience and freshness of our Sourdough Ravioli, incorporating smart make-ahead and storage strategies is essential. Here’s how we can prepare in advance and preserve the ravioli for later enjoyment.
Preparing Sourdough Ravioli in Advance
- Assemble and Freeze Uncooked Ravioli:
After shaping and sealing the ravioli, place them on a parchment-lined baking sheet in a single layer. Freeze for at least 2 hours until firm. Once frozen, transfer into an airtight freezer bag or container to prevent freezer burn.
Tip: Freeze ravioli flat to avoid sticking together, making portions easy to separate when cooking.
- Make the Dough and Filling Ahead:
Both the sourdough pasta dough and the filling can be prepared 1–2 days in advance. Wrap the dough tightly with plastic wrap and refrigerate. Store the filling in an airtight container in the refrigerator.
This approach allows us to assemble fresh ravioli quickly when ready to cook.
Cooking Frozen Ravioli
- To cook frozen ravioli, add them directly to boiling salted water. Increase cooking time by about 2–3 minutes compared to fresh ravioli, usually until they float and feel tender.
- Gently stir to avoid sticking and prevent tearing.
Storage Duration and Conditions
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Fresh assembled ravioli | Refrigerator | Up to 2 days | Store in a single layer on parchment or tray |
| Uncooked frozen ravioli | Freezer | Up to 2 months | Ensure airtight sealing to avoid freezer burn |
| Cooked ravioli | Refrigerator | Up to 3 days | Store in shallow airtight containers |
| Cooked ravioli | Freezer | Up to 1 month | Reheat gently to maintain texture |
Reheating Tips for Cooked Sourdough Ravioli
- Gentle Pan Sauté: Warm cooked ravioli in a skillet with a bit of butter or sauce over low heat until heated through.
- Boiling Water Reheat: Drop frozen or refrigerated cooked ravioli briefly into simmering water until just warmed.
- Avoid microwave reheating for best texture preservation.
“Proper storage and reheating maintain that delicate tang and tender texture that make our Sourdough Ravioli Recipe so special.“
Additional Pro Tips
- Use a dusting of flour on ravioli before freezing to prevent sticking.
- Label freezer bags with the date for easy rotation.
- When refrigerating, layer ravioli separated by parchment paper to avoid clumping.
By following these Make-Ahead and Storage Tips we can enjoy the fresh flavors and satisfying texture of our sourdough ravioli anytime, making our cooking experience both efficient and delicious.
Conclusion
Sourdough ravioli offers a creative twist on classic pasta that’s both delicious and sustainable. By using sourdough starter, we not only reduce waste but also add a unique depth of flavor and texture.
Whether you’re a seasoned cook or just starting out, this recipe invites you to enjoy the hands-on process and the satisfying results. With the right tools and a bit of patience, making sourdough ravioli at home becomes a rewarding kitchen adventure we can all savor.
Frequently Asked Questions
What is sourdough ravioli?
Sourdough ravioli is a type of pasta made using sourdough starter or discard in the dough. It combines the tangy flavor of sourdough with traditional ravioli, resulting in a tender, flavorful pasta that reduces food waste.
What ingredients are needed to make sourdough ravioli?
Key ingredients include active sourdough starter, all-purpose flour, egg, olive oil, salt, water, ricotta cheese, Parmesan, fresh spinach, garlic, and optional nutmeg. Butter, sage, and seasoning can be used for a simple sauce.
Do I need special tools to make sourdough ravioli?
Basic tools include mixing bowls, a digital kitchen scale, rolling pin or pasta machine, and a sharp knife or pizza cutter. Optional tools like a ravioli mold and bench scraper can make the process easier.
How do I prepare and cook sourdough ravioli?
Prepare dough by mixing and kneading ingredients, then rest it. Make the filling with cheeses, spinach, and seasoning. Roll out dough, fill and seal ravioli, then boil until they float and are tender.
Can I make sourdough ravioli ahead of time?
Yes, you can assemble and freeze uncooked ravioli on a parchment-lined baking sheet. Dough and filling can also be prepared 1–2 days in advance for convenience.
How should I store sourdough ravioli?
Store fresh ravioli in the fridge for up to 1 day. Freeze uncooked ravioli for up to 1 month. Cooked ravioli can be refrigerated for 2–3 days. Use flour to prevent sticking.
What sauces go well with sourdough ravioli?
Butter and sage sauce, tomato basil sauce, and light cream sauces with lemon and Parmesan all complement sourdough ravioli deliciously.
What are good side dishes to serve with sourdough ravioli?
Try mixed green salad, roasted asparagus, garlic bread, or steamed broccoli to create a balanced meal that enhances the ravioli.
Which wines pair best with sourdough ravioli?
For butter and sage sauce, try Chardonnay or Pinot Grigio. For tomato basil sauce, Chianti or Sangiovese works well.
How can I prevent ravioli from bursting while cooking?
Ensure the ravioli are well sealed by pressing edges firmly. Use enough water to boil and avoid overcrowding the pot during cooking.