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Ricotta Cheese Ravioli

Ricotta Cheese Ravioli

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We all associate latkes and doughnuts with Chanukah, but why stop there? Chanukah-themed cookie cutters have become more commonly available, and they are so versatile. Use them for cookies, or to shape other food. Cut menorahs and dreidels out of your favorite fruits and vegetables or try these dreidel-shaped ravioli.


You can use the filling and sauce of your choice. I used a ricotta filling because on Chanukah it’s traditional to eat dairy foods to remember the Jewish heroine Yehudit. I paired it with two different sauces: marinara (below) and brown butter (above).

Note: This recipe calls for a pasta machine. If you do not have one, here are some other options:

  • If you can find them, use frozen ravioli sheets.
  • Use eggroll or wonton wrappers. It won't be quite the same, but is a decent alternative.
  • For an easier, simpler version, cook lasagna sheets, then cut out dreidels and serve with the sauce of your choice. (This version does not have filling.)
  • If you are feeling particularly adventurous, ravioli can be made by hand (with a rolling pin), but it is somewhat strenuous and time-consuming.

Put all the dough ingredients (flour, salt, eggs and oil) into a food processor and pulse until dough forms a soft crumb. Pour the crumbs onto your surface and bring together into a ball of dough. Cover with saran wrap and set aside for at least 30 minutes.


In a small bowl combine the filling ingredients.

Divide the dough into 4 pieces. Keep the pieces wrapped in saran wrap until you’re ready to use them.

Roll the first piece of dough through a pasta machine until it’s paper thin - between 1/8th and 1/16th of an inch. Place spoonfuls of the filling along the dough, 1-2 inches apart, until half-way down the pasta sheet. Brush the dough around the filling with egg wash and gently fold over the second half of the dough to cover the filling. Gently press down around the filling, as you go, making sure there are as few air pockets as possible.


Use a dreidel-shaped cookie cutter to cut around each pocket of filling and press the edges well, to make sure they are properly sealed. (If you do not have a dreidel cookie cutter, you can cut them free-hand with a knife.)<

Set the ravioli aside and repeat with the remaining dough and filling, until there is none left.

Bring a pot of salted water to the boil. When the water is at a rolling boil, drop the ravioli into the pot, a few at a time. Cook for 2-3 minutes, until pasta is tender and ravioli have floated to the top. Remove with a slotted spoon and serve with your favorite sauce (pictured: marinara sauce, brown butter sauce).


Dough Ingredients:

  • 2 cups flour
  • 1 tsp. salt
  • 3 eggs
  • 1 tbsp. olive oil

Filling Ingredients:

  • 1 cup ricotta cheese, drained
  • ½ tsp. oregano
  • ½ tsp. basil
  • ½ tsp. kosher salt
  • 1 egg
  • ¼ cup mozzarella cheese
  • ¼ cup parmesan cheese

Directions:

  1. Put all the dough ingredients (flour, salt, eggs and oil) into a food processor and pulse until dough forms a soft crumb. Pour the crumbs onto your surface and bring together into a ball of dough. Cover with saran wrap and set aside for at least 30 minutes.
  2. In a small bowl combine the filling ingredients. Set aside.
  3. Divide the dough into 4 pieces. Keep the pieces wrapped in saran wrap until you’re ready to use them.
  4. Roll the first piece of dough through a pasta machine until it’s paper thin - between 1/8th and 1/16th of an inch. Place spoonfuls of the filling along the dough, 1-2 inches apart, until half-way down the pasta sheet. Brush the dough around the filling with egg wash and gently fold over the second half of the dough to cover the filling. Gently press down around the filling, as you go, making sure there are as few air pockets as possible.
  5. Use a dreidel-shaped cookie cutter to cut around each pocket of filling and press the edges well, to make sure they are properly sealed. (If you do not have a dreidel cookie cutter, you can cut them free-hand with a knife.)
  6. Set the ravioli aside and repeat with the remaining dough and filling, until there is none left.
  7. Bring a pot of salted water to the boil. When the water is at a rolling boil, drop the ravioli into the pot, a few at a time. Cook for 2-3 minutes, until pasta is tender and ravioli have floated to the top. Remove with a slotted spoon and serve with your favorite sauce.

Yields: Approximately 20-25 ravioli


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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Anonymous Palm Beach December 13, 2014

Thank you for sharing. I think I have no choice but to make these, they look too delicious to pass up, plus they are SO impressive. Reply

Chanel brooklyn December 13, 2014

Know what's nice about these recipes?
They're the kind I would never try b/c they would seem to complicated but you make them so simple and clear with the pictures. Thanks! Reply

Anonymous Brooklyn December 13, 2014

tonight: the kids brought this one to my attention
"Mom we can do it ourselves, we promise to clean up"
i'll keep you posted!! Reply

Anonymous December 13, 2014

This is really fun! Thanks for posting it :-) Reply

Bessie December 7, 2014

Thank you, Miriam.

The step by step pictures are crucial on this one!!
Dreidel cookie cutter available for very decent price on amazon.com Reply