Making Homemade Ravioli
Don't let the shape intimidate you. Once you get the feel for the dough's resistance, it becomes a rhythmic process of folding, sealing, and cutting that relies more on touch than a set of rigid instructions.
The dough needs time to wake up.
Resting the dough for at least thirty minutes is non-negotiable; otherwise, it will fight you every time you try to roll it thin.
- pasta machine or rolling pin
- bench scraper
- floured work surface
- pastry wheel or sharp knife
- wide, shallow pot
What goes in.
- 2 cups00 flour
- 3large eggs
- 1 cupricotta, drained in cheesecloth for 1 hour
- 1/2 cupgrated parmesan
- 1/4 cupchopped flat-leaf parsley
- 1/2 tspnutmeg
Closing the pocket
Brush a light trace of water along the dough edges and press firmly with your thumbs, working from the filling outward to force out trapped air bubbles that cause ruptures in the water.
The method.
Mix the dough
Create a well in the flour, crack the eggs into the center, and use a fork to slowly incorporate the flour from the inner walls until a shaggy mass forms. Knead for ten minutes until the surface feels smooth and elastic.
Prepare the filling
Combine the ricotta, parmesan, parsley, and nutmeg in a bowl. Mix until uniform and keep chilled until needed.
Roll the sheets
Divide the dough into four pieces. Roll each to the thinnest setting on your machine or as thin as possible by hand, aiming for translucent sheets.
Assemble
Place small mounds of filling two inches apart on one pasta sheet. Lay a second sheet over the top and press down around the filling.
Cut and cook
Cut into squares using a pastry wheel. Drop into a pot of boiling, heavily salted water. They are ready the moment they float to the surface, usually within three minutes.
Other turns to take.
Butternut Squash
Replace ricotta with roasted, mashed squash and a touch of brown butter.
Spinach and Ricotta
Fold in finely chopped, thoroughly squeezed dry blanched spinach into the cheese base.
When it doesn't go to plan.
Drape your pasta sheets over a clean kitchen towel to keep them from sticking while you work.
If the dough snaps back while rolling, cover it and let it rest for another ten minutes.
Cook in batches to prevent the pot from cooling down and sticking the pasta together.
The ones that keep coming up.
How do I stop them from breaking in the water?
The most common culprit is trapped air; always pinch the dough firmly around the filling to seal it completely.
Can I freeze these?
Yes, place them in a single layer on a floured baking sheet in the freezer until solid, then transfer to a sealed bag.
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