pasta ~

I have made homemade pasta many times ~ but only once before have I attempted ravioli.  Tonight was the second ravioli trial ~

herbed ravioli with 5-cheeses, at that.

Ok ~ I have to admit that it is so easy (so, so, so easy) to go to the market (commissary, grocery store, shop)

and buy ravioli ~ boil the water; drop the frozen gems in said boiling water; wait 4 minutes; drain,

drizzle, dash ~ add a salad and you’ve got a meal.

But tonight, as I searched the frozen corners of my tiny (british) freezer, I was a little

dismayed by the fact that there were NO ravioli ~ so, for those of you who know

me best, you already know what the remedy to this problem is ~ make my own…

Herbed Pasta

4 cups flour, plus more for kneading and rolling

1 tsp kosher salt

4 T olive oil

4 eggs, lightly beaten

scant 1/2 cup water

1 tsp dried oregano

1/2 tsp red pepper flakes

1 egg, well beaten for egg wash

mix all of the ingredients in a large bowl, use a sprinkling of water or dusting of flour as needed ~

knead with hands until dough forms ~ on a lightly floured surface, roll as thin as possible, in order

to roll through a pasta roller ~ start with the largest setting, work until sheets of dough are almost

transparent, using the most narrow of the settings ~ place pasta sheets on lightly floured surface,

brush with egg wash, fill with 1 tsp of your choice of filling ~ top with another sheet of pasta,

pressing the air out as you gently lay top pasta sheet over the sheet with filling ~ seal edges,

trim and boil in salted water for about 3 minutes, drain ~ and don’t hide the yumminess

with a heavy sauce, trust me on this ~ just a drizzle of olive oil, a dash oregano and red pepper flakes.

5-cheese filling for ravioli

2 cups ricotta

1 egg

1 cup mozzarella, shredded

1 cup grana padano, finely shredded

1/2 cup parmigiano, finely shredded

1 small pkg goat cheese

1 tsp oregano

1 tsp red pepper flakes

combine all of this in a large bowl, mix well ~ enjoy ~ V

ps ~ drizzle and dash means a drizzle of olive oil and a dash of red pepper flakes ~

2 Comments Add yours

  1. Andy says:

    A few months ago I was feeling particularly inspired and made red beet ricotta ravioli. They weren’t the prettiest but they tasted wonderful.

    Like your site by the way.


    1. Andy ~ Thanks for stopping by ~ I would LOVE to try those red beet ravioli ~ if you have time, perhaps you can email me the recipe ~ curious ~
      what did you use for filling?

      talk to you soon ~ v


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