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…
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 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
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.
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