Country Ravioli

When a recipe tells you to make your own pasta dough, don’t be alarmed! Homemade ravioli doesn’t have to be intimidating, especially if you learn from the experts. The Copper Hen Cakery & Kitchen located in Minneapolis makes everything from scratch, including their country ravioli that’s featured on their new fall menu. Chef Josh Hedquist explains how to make it.

Country Ravioli Recipe

Ricotta Filling Ingredients:

8 oz ricotta cheese
2 tbls heavy cream
1 oz grated parmesan
1/2 tsp truffle oil
Pinch of black pepper
2 tbls fine chopped bacon
1 tbl chopped chives
Pinch of lemon zest
1 tsp lemon juice

Whisk all ingredients together until creamy and set aside.

Pasta Dough Ingredients:

9 oz all-purpose flour
2 ea whole eggs
1 tsp olive oil
1/2 tsp salt

You can do this by hand or use a mixer with a dough hook. Beat the eggs, olive oil and salt. In a large bowl or a mixer bowl add the flour and pour in the egg mixture. Mix or knead for 8-10 minutes until it bounces back when you press on it. Wrap in plastic and let it rest for 25 minutes.


Let your dough sit at room temperature for 30 mins (cold dough is hard to roll out). Using a rolling pin or a sheeter attachment on your kitchen aid, roll out the dough until you can see through it. You want the sheet to be about 2 feet long. Cut in half so you have two 12-inch sheets.

Spoon on 2 oz of filling about 3 inches apart on one sheet, and make a indent into the filling with a spoon. One at a time separate your eggs and place the yolk into the indent. Spray the dough with water using a mist from a spray bottle. It should be tacky to the touch, if too wet just let it sit for a little bit. Drape the second sheet of pasta over the top and use a ring mold (upside down) to form the ravioli, then use a slightly larger ring mold to cut the ravioli out.

Information on the Beer Dinner Event on October 4th can be found here.
Click here for the Beer and Dinner Event Menu

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