Homemade Plain Ravioli Dough – using Ravioli Template

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Put the filling in each hole

You are probably familiar with the saying ‘Curiosity kills the cat’. I guess this was the case for me for this Ravioli. Frankly speaking, I don`t normally order ravioli Pasta when I eat out, not because it`s not good. I properly made and stuffed Ravioli could even be better than Spaghetti. So why I am not ordering it? Because restaurants charge you a fortune for few pieces of Ravioli, not even enough to satisfy your hunger. I thought I was the only one thinking this, until one time, my office mate mentioned the same thing.

Homemade Plain Ravioli Dough

She asked me if I know how to make Ravioli, that made me think. Actually, I don`t know how to make Ravioli, but how hard could it be? It’s just a pasta with a filling. The timing was perfect, I was out shopping when I saw a Ravioli template, good deal, so I bought it. I also saw Ravioli stamp, but at that time I don`t know which method is better. So I decided to go for the template for now.

Ravioli Dough Recipe

Next item for me to find is the Pasta Roller. I don`t want to spend my time kneading and rolling the pasta dough. As if it is not enough that making pasta is already time-consuming. Good thing about Ravioli, it is always worth it and cheaper when you make your own. I would understand for other pasta like Spaghetti, Lasagna. They are so cheap to buy, but not Ravioli. Here in Canada, they are normally sold per weight, per 100 grams. So in the end, you also pay a lot for few pieces of Ravioli. This alone totally justify why I should make my own. Besides, it seems like a lot of fun to make it.

Homemade Ravioli

Back to Pasta Roller, I went out and looked for it and went back with a full Pasta Kit instead. Insane! It could be an impulsive buy, spur of the moment thing. It came with other Pasta cutters, including Ravioli attachment. The pasta roller works great! It does the good , but  the Ravioli attachment was a major disappointment. I tried it twice, and it didn`t work for me. The dough got stuck and clump together. I ended up throwing 2 batches. At first I thought it was because my filling has full chunks of mushroom. So, the next time, I tried Cheese Mashed Potato. Same thing happened.

Homemade Ravioli

That’s it! I`m not using that attachment anymore. This is what drove me to find other methods to do Ravioli, and those methods are by using Ravioli Template (this post) and the other two are by using Ravioli Stamp or Cookie Cutter AND by using Pasta Wheel Cutter. They are definitely easier but I like the Ravioli Stamp or Cookie Cutter method better. Check out these posts, then decide which works best for you. Let`s get started!

Ingredients:

  • 3/4 cup All-purpose flour
  • 1 large egg
  • pinch of salt
  • warm water – as needed

Variations:

Spinach Ravioli  – I have a separate post for the Spinach Ravioli. Please click on the link.

Makes 16 – 18 pieces

Note: If you want to make a larger batch, general ratio is  1 large Egg for every 3/4 of  cup of flour.

Instructions:

  1. Mix salt and flour.
  2. Dump the flour mixture in a clean work area. Create a hollow well in the center.
  3. Add the egg in the center of the flour mixture.
  4. Whisk the eggs with a fork and start incorporating the flour until it has all been added. Continue mixing until fully combined to form a ball.
    • If the dough is too dry, start adding 1 tbsp of water and then continue mixing it until it forms into a ball. You don’t have to use all the 3 tbsp water, stop as soon as the dough forms into a ball. It should be not too sticky or too dry.
  5. Cover with cling wrap or warm towel for 30 minutes.
  6. Divide the dough into 2, slightly flatten it with the palm of your hand.
  7. Adjust the pasta rollers to #1, the widest setting, and put the pasta through.  Make sure you flour the pasta dough lightly so that it doesn’t stick to the rollers.  After the dough comes through the rollers, fold it into thirds and pass it through the #1 slot again.  Do this a couple of more times. The pasta will become very soft and velvety.  Adjust the rollers to the next thinnest setting, #2, and put the pasta through.  Do not fold the pasta this time.  Keep passing it through the rollers, adjusting them thinner, until you reach the thickness you like.  I usually stop at #5 or #6 (for ravioli, I never go beyond #5 because it will be too thin).   As you pass the pasta through narrower settings, the pasta may become sticky again – keep lightly flouring it.
  8. At this point, you now have fresh pasta sheets. Once desired thickness is achieved, you are now ready to assemble the ravioli.
    • After rolling out the pasta sheets, they must dry just a little on the counter if you want to make a cut pasta, like linguine or fettuccine.  If you cut them before they have dried a little, the cutters will not cut them cleanly through. Dry them too much, however, and they will be brittle.

Assembly using Ravioli Template:

  1. Generously flour the bottom of the ravioli template. This will make removal of ravioli easier.
  2. Cover the ravioli template with  fresh pasta sheets.
  3. Using a paper towel, lightly push down the hole to make it fully shaped.
  4. Fill the each hole with desired filling.
  5. Cover the top with half of the remaining pasta sheets.
  6. Press the top of the ravioli template using a rolling-pin. Make sure to run through the edges for easy removal.
  7. Invert and tap to remove the ravioli.

Cooking Ravioli:

  1. You can cook the pasta in gently boiling salted water for about 2 minutes or until al dente or you can freeze the ravioli for later.The frozen ravioli can go straight into gently boiling salted water for about 5 minutes, or until al dente.

Freezing Ravioli:

  1. Lightly flour the ravioli pasta.
  2. Arrange in a flat surface or tray and let stand and dry in room temperature for 30  minutes.
  3. Cover and put the tray in the freezer for at least 1 hour or until frozen. Preferably arrange ravioli in one layer only to retain the shape and avoid getting squeeze.
  4. Remove and transfer in a ziplock bag or air tight container.

Ravioli can be kept frozen in the freezer for 2 months . Place ravioli inside a heavy-duty freezer bag in order to prevent freezer burn.

Filling options:

Easy Cheese Filling Ingredients:

  • 1 cup ricotta cheese
  • 3/4 cup grated Parmesan (1 1/2 ounces)
  • 1 large egg, beaten
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh basil

Easy Cheese Filling Instructions:

  1. In a medium bowl combine all ingredients with a spatula until the mixture is smooth. Make ahead: mixture can be covered and chilled overnight.

Mushroom Filling Ingredients:

  • 4 tablespoons (2 ounces) unsalted butter
  • 1 pound quartered mushrooms
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground black pepper
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk

Mushroom Filling Instructions:

  1. Heat the butter in a large skillet over medium-high heat.
  2. Add the mushrooms, thyme, salt and pepper to taste, and cook until the liquid evaporates and the mushrooms are tender and brown, about 10 minutes.
  3. Remove to a food processor bowl and let cool. Pulse the mixture until the mushrooms are finely chopped.
  4. Add the ricotta, Parmesan, and egg yolk to the food processor bowl and pulse the mixture until just blended. Make ahead: mixture can be covered and chilled overnight.

Meat Filling Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 pound ground meat (such as beef, veal, pork, or even sausage)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper

Meat Filling Instructions:

  1. Heat the oil in a medium skillet over medium-high heat.
  2. Add the garlic and meat and cook, breaking up the meat into small pieces, until browned and cooked through, 3 to 4 minutes.
  3. Drain off the fat and remove to a medium bowl. Let cool.
  4. Add the ricotta, Parmesan, egg, basil, salt and pepper to taste and stir until well combined. Make ahead: mixture can be covered and chilled overnight.

Try it and let me know how it goes. Feel free to share this recipe and let`s get the community baking!♥

Recipe Adapted from : Handle the Heat and Italian Dish

Categories: Homemade Ingredients

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