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Runny Cheese Ravioli

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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.