This is my sister’s recipe for ravioli in 3, 2, 1 … She has showed me how to make them, but I like her’s better! Here you go:
3 cups all purpose flour
2 eggs beaten
1 cup water/olive oil mix (50/50)
1/2 tsp Salt
1. Put flour in the mixing bowl and create a well in the middle. Put the eggs into the well. (If you’re using a mixer, use the dough hook…if you’re hand-kneading, you can do it right on a clean, flat surface)
2. Knead dough until all the egg is incorporated (it will be very dry and crumbly) then add 1/3 of the water at a time and knead until combined each time. Once it’s all combined and has a nice yellow color, add the salt and knead for another minute. The dough shouldn’t be sticky, it should be almost leathery. If it seems too sticky, add a dusting of flour.
3. Wrap in plastic and put it in the fridge for at least 20 minutes to rest.
While your dough is chilling, make your filling.
For the filling, you’ll need the basics:
2 cups Ricotta
1 egg
Parsley
Then, you can add anything else you want to the filling. I always add Parmesan and shredded mozzarella. The possibilities are endless: shrimp, lobster, spinach, sausage, mushrooms, broccoli… just chop it up and throw it in!
4. Mix all the ingredients together, cover and put it in the fridge.
Now it’s time to make the ravioli! I have a pasta attachment for my mixer so… I cheat but I have hand-rolled on occasion and it’s not hard.
For this part, you’ll need:
Wax paper (or parchment)
Rolling pin (or pasta roller)
A plate or tray (I use a cookie sheet)
Refrigerated dough & filling
Flour for dusting
Small bowl of water
Fork
Something to cut your raviolis with
5. Roll out the dough to a lasagna thinness. Put the wax paper down on the plate or tray and flour it lightly. Cut the pasta and lay the pieces on the tray in two equal rows. Put the scraps of leftover dough to the side, you can re-knead and roll it out again.
6. Put a spoonful of filling into the center of each ravioli on the bottom row. Take the ravioli dough on the top row and wet the edges (I do this by dipping my fingers in the bowl of water and rubbing the edges of the dough.) Then place it wet side down on top of the ravioli with the filling.
**It’s VERY important to do this step! It’s like glue that hold the ravioli together and keeps the cheese filling from getting out! To get an even better seal…gently press the edges together with a fork.
7. Gather your dough scraps, knead and roll it out again. Repeat until you’re out of dough. This recipe makes about 3 dozen large raviolis.
8. Put the tray in the freezer before boiling them it makes them easier to handle. To cook, put the frozen raviolis in boiling water. When they float to the top, they’re done! Top with you’re favorite sauce & enjoy!
Tip: Don’t go out and buy a fancy ravioli mold, in my opinion, they’re very frustrating and not worth the mess. I use a Chivas Regal glass that’s about 3 inches in diameter. For Valentine’s Day, I use a heart shaped cookie cutter, my mother-in-law uses the top from a percolator coffee pot (the coffee pot has been gone for about 30 years but that lid is still around!) because it is a good size, and has a nice little ‘knob’ to hold it with. As long as it is sturdy enough to cut through the dough, your good.