Nonna's ravioli are very special, and with this recipe, you learn the pasta dough recipe - so totally worth it.
We make ours with a traditional ricotta mixture filling, although in this day and age, you can use pretty much any filling. I personally love spinach and feta, but I also enjoy the lemon ricotta which is tasty.
These are a very tedious process, but trust me once you make them it yields around 100+ ravioli, so it is worth it. Trust me also, these will be the best ravioli you ever eat.
Recipe:
Ingredients:
Dough
5 eggs
10 cups of flour
3 cups of water + more
1/4 cup of canola oil
Ravioli Filling
3 lbs of ricotta cheese
Chopped Parsley
Dash of black pepper
1 cup of parmesan cheese
3 eggs beaten
Steps:
Ravioli Dough (aka Pasta Dough)
In a bowl, add flour and make a well in the center.
Beat the eggs in a separate bowl, and add to the center well. Then, add the water and oil to the center well as well.
Start to combine everything with your friends.
Slowly incorporating another 2 cups of water.
Sprinkle flour onto a cutting board, and add the dough to start kneading the dough.
Cut the dough in half, and continue kneading the individual dough logs now. You are aiming for a soft/semi-hard log of dough.
Each log should then be split off into 3 sections (equals 6 pieces total).
Assemble the pasta machine, and in the meantime, grab a chunk of the dough and with a rolling pin start to roll it out.
Pass the dough through the machine until you are thin enough to go through "notch 3" / this is based on my machine.
At this point, you can make any shape of pasta!!!
Ravioli Making
Using a ravioli tray (yes, they make these), add flour to the tray, and a sheet of rolled dough that is cut to size for the tray (with a bit of overhang). Press down on the tray to ensure there are minimal gaps that may tare the dough).
Add a small spoon of ricotta filling (1/2 tablespoon per divot).
Cover with another sheet of dough.
Add the top tray to the ravioli press, and with a rolling pin roll over the top of the tray to close up the seams of the ravioli. Tare off the excess dough from the press and keep to form more dough later.
Cover a cookie sheet with flour, and add the finished ravioli to the sheet. From here, you can boil in water to cook now or freeze to eat at a later time.
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