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Feb 27, 2009 08:52 AM
Discussion

Runny Cheese Ravioli

After making ravioli's the cheese is mounded and the mixture seems thick and firm. Before cooking they look beautiful. However, after cooking they look like pasta with a pocket of runny cheese. The ravioli is almost flat. I use whole milk ricotta, egg, locetelli cheese and basil for the mixture. Does anyone have any suggestions?

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  1. First off, 86 the milk. They don't need milk. Next: the night before you make them, take the ricotta and put it in cheese cloth or a large coffee filter. Place it in a colander in the fridge over a bowl and let the excess liquid drain. You should find about a 1/4 cup of whey that drains out. Also, just use egg yolks instead of whole eggs.

    Lastly, seal the ravs a little tighter--if you use an egg wash to seal them, extend the border that you paint a little and compress the filling a little.

    2 Replies
    1. re: hankstramm

      I think OP uses 'whole milk ricotta,' not whole milk, and ricotta. True, OP?

      1. re: happybellynh

        yes, I do not add milk to the mixture. I buy whole milk ricotta rather than the part skim, etc. Also, I will try the sealing suggestion, but I'm wondering if its the just using the egg yolk that's the answer, I say that only because cheese never leaks out of the rav if water is getting in. Actually, i just signed up for night school "Making Perfect Pasta"! I'm so determined! Thanks to all who responded.

    2. as hankstramm said - use egg yolks only and definitely double check your seal - sounds like water is getting in

      i've never strained the ricotta as hankstramm suggests but i guess it could depend on the brand, so that may be worth trying.

      2 Replies
      1. re: chicaraleigh

        You definitely want to strain it unless you use a real Italian and/or artisanal ricotta (rare and hard to find),

        1. re: hankstramm

          Totally agree of the straining. A TON of water comes off through straining so I would imagine it being very watery if you skipped that step.