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Wednesday, November 18, 2009

Homemade Ravioli (By hand)

Basic Pasta Dough Recipe
Here is my recipe, tried and true! Homemade Pasta Recipe

Ravioli Filling
1/2 pound ricotta
1 egg
1/8 cup Parmesan cheese (You may need a little more if the filling is too wet, you want a dough that will hold together in a nice round mound)
1 scrape or 2 of whole nutmeg across a grater

1 small makeup brush
pasta machine
ravioli wheel
Divide the already rested dough into 8 balls and flatten each one out. Roll each one through the pasta machine (2 times each number) starting at 1 and working your way up. In the beginning about a #5 is fine but eventually you will be able to make and handle a thinner dough.
Lay each strip of dough out and place several 1/2 teaspoons of the filling about 2 inches apart closer to the bottom so that you leave an area for the fold over. I usually get 4 out of each section. Now brush water all around each mixture section. Flip the top half over and press air out, seal with your fingers by pressing all around each mound of filling. Now run the wheel across the bottom and down each ravioli side. The top is sealed by the fold so it is fine left alone.
Now place in a plastic container lined with parchment and a bit of corn meal. You can now place this in the fridge to cook at a later time that same day or freeze for another day.
HOW TO FREEZE: Freeze by laying out on a cookie sheet in freezer for 30 minutes. Then place in a well sealed freezer baggy, will keep for 2-3 months.You will cook straight from the freezer but they will need about 2-3 more minutes.Cooking Ravioli
Bring a large pot of salted water to a boil and drop the ravioli in about 12 at a time. Once they rise to the top continue to cook for about 1 more minute and then remove. The cooking time is only a minute longer if frozen. Serve with a red sauce and Parmesan cheese.

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