I love making ravioli because it's a fun family-friendly activity that everyone can help. I used to get really intimidated by making ravioli because mine would fall apart while cooking, or the pasta would be too thick. I think I got it nailed perfectly, so if you follow this set of instructions you should be good. The key is to flour the heck out of the dough so you can go super thin. And my secret weapon is the ravioli wheel. It does a great job sealing the pasta.
This is a great any-time-of-the-year dish, but I love making them during the holidays (mostly because I have the time.) I hope you enjoy!
- 2 Cups Flour
- 2 Eggs
- 2 Tablespoons Olive Oil
- 2 Tablespoons Water
- 1 Cup Whole Milk Ricotta
- 1 Cup Good Parmesan
- 1 Cup Mozzarella
- ½ T Salt
- 2 Cups Marinara
- Mound the flour on the counter and then create a well in the center of the mound (my daughter calls it a volcano, whichever, maybe wel-cano). Crack eggs into the well, then add the olive oil and water. With a fork, mix the liquids and start incorporating some of the flour. Try to do a little flour at a time so that it doesn't mix too fast, which can cause it to turn into a lump of dry, hard dough. And make sure you get the dough that's starting to stick to the counter. Mix until it comes together into a ball, and does not stick to your hands.
- Knead the dough, adding flour to the surface as needed. Knead for a few minutes.,
- Place dough in a bowl and cover with the 1 TB of olive oil. Cover the bowl with plastic wrap and let sit for an hour (at least half an hour).
- In a bowl, mix the ricotta, mozzarella, salt and parmesan. Set aside.
- Bring large pot of water to a boil.
- Take the dough from the bowl where it's been resting and break it into four separate pieces.
- Flour your work surface liberally to make sure that the dough doesn't stick. We're going to be adding a lot of flour because the worst thing you could do is have your dough stick to the countertop.
- Rub flour over your rolling pin so it doesn't stick to the dough. Roll the dough into a square.
- Flour the dough, flip it over, then flour the top of the dough. Roll the square out, pressing from the inside out.
- Flour, flip, flour. Roll again. Really press down on the dough to thin it out as much as possible. Your should continue until very thin, but you want to stop before it begins to tear.
- Once you have your dough ready. Cut in half. One half will be the bottom and one will be the top.
- On the bottom sheet, pipe about a tablespoon of the filling in a row, at least an inch from the edge, and space the mounds at least an inch apart.
- To seal the ravioli, brush water on the bottom piece of pasta, around the filing. Cover the bottom sheet of ravioli and filling with the top piece of pasta. Take a ravioli cutter and roll on the pasta, in between the mounds of filling. This should be enough to seal, but you can always press the two pasta sheets together with your fingers.
- Take all the completed ravioli and place on a floured cookie sheet.
- To cook. Drop a dozen at a time so you don't over crowd them. They will cook within 4 minutes. Remove with a slotted spoon to a plate.
- To serve, warm ravioli in a large pan with melt butter, saute for 3 minutes, or until heated (adding a little color is fine!) That's it, serve with your favorite sauce!