National Ravioli Day is just around the corner! Making pasta at home can be daunting but with the right tools it really is a cinch. Try your hand with this simple recipe for ravioli. Switching up the filling or the sauce makes for an easily tailored meal that is sure to please even the pickiest of eaters.
RECIPE: HOMEMADE RAVIOLI
- 1.5 pounds AP flour
- 5 eggs
- 2 lbs of ricotta cheese
- 1 cup grated romano cheese
- 2 tablespoons of fresh parsley
- salt and pepper to taste
- olive oil
- water (as much as the dough needs)
- First, make the filling: Mix well the following: 2 lbs of ricotta cheese, 1 cup grated romano cheese, 3 eggs, and 2 tablespoons of fresh parsley. Set aside. Alternatively, you can swap out Ricotta for another soft cheese or use ground and spiced meats or vegetable purees. The options are endless!
- Make the pasta: Measure out 1.5 pounds of flour using a kitchen scale. Add the flour to a large bowl. Whisk the eggs. Make a well in the flour and add 2 eggs and the olive oil. Start to knead the dough. Add a little water until you reach the desired consistency. Keep kneading the dough with your hands.
- Grab a handful of dough and run it through the pasta roller. Fold the dough and put it through again. Adjust the roller to make the dough thinner. Run it through again. You should have long, thin pasta with no holes.
- Lay the pasta sheet onto a ravioli tray. Put the top form over the dough to make pockets. Spoon the ricotta filling into each well.
- Place another piece of dough over the filling. Roll over it with a rolling pin. Remove the ravioli from the form and crimp the edges with a fork or ravioli stamp to seal the filling inside. Let the ravioli sit out long enough for them to dry out, about a half an hour.
- Fill a large pot with water and salt generously. Bring the water to a boil and add the ravioli a few at a time. Use a spider skimmer to remove from the pot. Drain the ravioli and coat them with your favorite red sauce or more olive oil. Season to taste.