I’ve made ravioli a few times before. The first time they were so big we each ate about three and were full. I then tried using wonton wrappers, which were just so thin they were hard to keep from breaking. They also didn’t quite have that great “Italian pasta” taste and texture.
I think I’ve struck gold on this one though. The dough was easy to work with and rolled out nicely, even without a pasta roller. I filled them with a ricotta mixture that just tasted lovely. The original recipe doesn’t call for an egg wash between the pasta sheets, but several other recipes did, so I went ahead and used it. Figured it couldn’t hurt. The original recipe also includes four different filling recipes, but they all would have taken more time and effort than I wanted to spend. Here’s the recipe as I made it:
Homemade Ravioli (Original recipe here)
- 3 cups flour
- 1/2 tsp salt
- 2 eggs
- 1/2 cup warm water
Sift flour and salt together.
Place flour mixture on a board or countertop, and make a well in the center of the flour. Drop eggs into the well and use a fork to break the yolks and beat the eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth (5-7 minutes for me).
Cover the dough with plastic wrap and let it rest 15 minutes.
[This is the point where I made the filling, so I’m going to include the filling recipe/instructions here – alternately, you could make it at the beginning, but it works well to do it while the dough is resting.]
- 1 cup ricotta cheese (I used low-fat)
- 1/4 cup parmesan cheese
- 1 egg
- handful of mozzarella cheese
Mix filling ingredients together and put into a plastic bag or pastry bag. Refrigerate while you continue getting the dough ready.
Cut dough in half and roll each half of dough out a floured board or countertop, into a very thin sheet, as thin as you can. It helps to turn it over a few times during the process. Lightly flour the top if it’s sticking to your rolling pin.
As you finish the first sheet, lay it on a piece of wax paper and cover loosely witih plastic wrap while you roll out the second sheet.
If desired, brush the dough with beaten egg to help the layers stick together.
Snip a hole in the filling bag (or use a pastry bag tip) and drop about 1 to 1 1/2 teaspoons of filling about 1 1/2 inches apart all along the dough.
When the sheet is fully dotted with filling, cover with second sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it.
[IMPORTANT: Press sheets together in the middle first, and gradually move outward. This was the only mistake I made on this recipe – I sealed the edges and realized I had a bunch of air trapped in the center.]
Cut ravioli into squares with a biscuit/pastry cutter or very sharp knife (I used a pizza cutter).
Allow the ravioli to dry for one hour before cooking.
Drop ravioli into 6-8 quarts of boiling, salted water and cook for 10-15 minutes, or until dough is tender. Remove cooked ravioli from pot with a skimmer or slotted spoon and drain well.
Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer. Serve hot.
I made a deep tomato sauce with a 28-oz can of crushed tomatoes, a 6-oz can of tomato paste, Italian herbs, white wine, and plenty of salt and pepper. J thought this was a very rich sauce. I thought it was perfect. So use whatever sauce floats your boat.
This made enough for the two of us for dinner, and one helping of leftovers for J to take to work. Yummy!