Fresh Pasta Recipe for Ravioli

By: Victoria Featherston


This fresh pasta recipe for ravioli will show you just how simple it is to make your own ravioli. The recipe for the dough is the same as that which is used for any other fresh pasta, requiring the same basic ingredients: flour, eggs and salt. In fact, the steps up until the shaping of the dough are identical to making basic fresh pasta. You will need some extra tools for making ravioli: a knife, a brush, a bowl of water, a rolling pin and a ravioli maker. This fresh pasta recipe is for pumpkin ravioli, but you can use whatever filling you would like.

Fresh Pasta Recipe for Pumpkin Ravioli

Ingredients

Dough:
2 cups all-purpose flour
3 large eggs
1/2 tsp salt

Pumpkin Filling:
Adapted from Savory Simple
2 cups pumpkin puree
1 cup ricotta
1 shallot, chopped finely
butter or olive oil
1/2 tsp salt
1/4 tsp dried sage
fresh grated nutmeg
pinch cayenne

Directions for filling:
Saute the shallots in butter or olive oil until soft. Combine all the ingredients in a bowl.

Directions for dough:
Make a well on your work surface with the flour and place the eggs and salt in the center of it. Using a fork, whisk the eggs and then gradually combine the flour with the eggs. Once the wet and dry ingredients have been as thoroughly combined as possible, begin working the dough with your hands. Form a ball with the dough and take note of whether it's too dry or wet. If too dry, add a little water. If it's too wet, add more flour to the dough. Continue to knead the dough until it's smooth and pliable, about 7 minutes. When done kneading, separate the dough into fist sized balls. Cover the extra balls of dough with plastic wrap or a wet towel to prevent them from drying out.

Take a ball of dough and either use a pasta machine or a rolling pin to roll it out. If you're using a rolling pin, roll the dough until it's 1/16" thick. If using a pasta machine, flatten the ball of dough until it's about 1/2" thick, then feed it through the machine on the widest setting. Feed it through the machine again, but on one setting higher. Repeat this process, only moving up through one increment of the machine's setting at a time, until the dough is 1/16" thick. Repeat this whole process for all the other balls of dough that are remaining.

At this point, you should have thin sheets of pasta which we will now turn into ravioli. With your ravioli maker, place a sheet of pasta over it. Use the plastic mold to gently press the pasta into the cups. Now, put about a tablespoon of filling into each pocket. Be careful not to put too much filling otherwise sealing it later will be difficult. After you've filled every pocket with filling, use your brush to brush some water onto the edges. Next, place another sheet of pasta directly on top of the filled sheet, lining it up properly. Now, take your rolling pin and use it to press the two sheets of pasta together. Be very gentle at first to push out any air and then apply more pressure to form a tight seal. Next, invert the ravioli maker and press the edge against a flat surface like your counter. The pieces of ravioli should fall out. Check and make sure that all the pieces are completely sealed.

Now, you can either cook the ravioli right away or freeze them for later. If freezing, lay them out on a single layer on a cookie sheet and place in the freezer. After a few hours, you can bag the ravioli and store it back in the freezer. To cook the ravioli, you only need to boil them for a few minutes.

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