My wonderful husband got me this ravioli press and I am having so much fun with it. I can literally make 72 (enough to feed 6 hungry people) homemade from scratch ravioli in less than an hour! But if you want to make ravioli the old fashioned way no worries I have a post for that as well: Homemade Ravioli By Hand.
1 Pasta Dough Recipe
Filling of your choice (See my Arugula Filling below!)
Make your pasta dough and allow to rest in the fridge for 1/2 an hour. Take out and allow to get just a bit warmer.
Divide it into 4 pieces placing the pieces you are not using in the baggy set aside to stay moist.Save all of the scraps in the baggy in between batches as these will make 2 more pieces of dough for 24 more ravioli.
Now roll out in a pasta roller machine starting with #1 moving up to #5, once for each number.
Place on floured counter and cut in 2 down the middle. Roll out until it will fit the mold.
Place the bottom piece on the mold and fill, just about 1/2 teaspoon, if you use too much they will burst while boiling.
Place the top piece of dough on and press in slightly.
Remove the plastic piece and set aside.
Now flour your rolling pin and roll~ roll~ roll across and side ways until it is totally pressed in. Remove the scraps and place in baggy you will need these: they will equal another piece of dough for the final 12 ravioli so save them!
Now flip out (You may need to slightly coax them) onto a floured wax paper covered sheet pan. Allow these to dry out slightly before boiling or freeze straight on the pan and then place in a baggy once they are frozen.
At the end take all of the scarps and knead together and cut in two pieces.
Now use these to make two more trays of ravioli. If it is too tough place it in the baggy and allow to rest a few minutes. I find that this final batch is tougher to roll through the machine but cook up just as tender.
~Homemade Ravioli Tutorial~
|Divide dough into 4|
|Roll out to #5 on a pasta machine or as thin as you can by hand|
|Cut into 2 and place 1 sheet on metal ravioli mold|
|Place a demitasse spoonful of filling in each circle|
|Place the second sheet on top|
|Lightly press the plastic piece on top and then remove|
|Roll all over with a rolling pin to seal and cut|
|Dump out on to a parchment covered pan|
Arugula Ravioli Filling
3/4 cup ricotta whole milk
1/4 cup Parmesan grated
a few scrapes fresh nutmeg or small pinch of nutmeg
1/2 cup arugula
pinch of salt
Process the arugula in a food processor until fine. Add the other ingredients and pulse until mixed. Or chop arugula finely by hand and then mix in other ingredients until well combined. Taste for salt and add more if needed.