Rob & Jen came over for dinner tonight. It was great to see them, it’s been a long time.
On the menu tonight: Homemade ravioli with ricotta & cheese filling.
Mound flour on a hard flat surface. Squish in the middle like a volcano- shape and add the eggs in the top of the volcano. 🙂
Using a fork, beat the eggs and grab a little flour on each stir. Keep doing this while trying not to let the eggs run out of the volcano until flour is incorporated.
Now it’s time to knead the pasta dough. Scrape the surface clean and lightly flour and knead for 10 minutes.
Wrap dough ball in plastic and refrigerate for 30 mins.
You’ll need a pasta roller, like this one to roll the pasta to the right thickness. We have a pasta roller attachment for our kitchen aid mixer (like this one) so we use that.
Roll the dough into rectangular strips about 5″ wide.
Recipe for the filling:
Place a row of tablespoonfuls of filling on dough about 2 inches apart on the lower half of the strip of dough. Leave room to fold dough over to cover the row of filling blobs, and room to seal each side of each ravioli square. Before folding dough over, lightly brush water along edges that you want to seal to form each ravioli (on all four sides of each ravioli). Then fold and press edges of each ravioli square to seal, while trying to get as much air out of the pocket before sealing.
Then cut each ravioli free.
Place in salted boiling water for 4 minutes. Scoop them out and serve with whatever sauce you crave.
I realize now that I should have taken pictures of how we made these bad boys. But I didn’t. Next time.