Ravioli Making Ravioli Is Not

¶ … Ravioli

Making ravioli is not as complicated as it seems. The only ingredients necessary for making ravioli include flour, eggs, salt, and cheese for the filling. By following these simple instructions, you can enjoy fresh pasta made with care and healthy ingredients. You no longer need to buy premade industrial ravioli. The following recipe produces up to 20 pieces of ravioli. If you need to make more, adjust accordingly. The ravioli may be frozen for future use.

First, buy all the ingredients including regular white flour, four eggs, salt, nonaromatic vegetable oil (such as canola, grape seed, or light olive oil), and fresh, firm ricotta cheese. The best ricotta cheese can be found from Italian grocers, gourmet stores, or specialist cheesemongers. A second type of cheese such as pecorino may be added in addition to the ricotta, but soft, creamy, rich ricotta makes the foundation of the ravioli filling.

Second, prepare the cooking utensils you will need including mixing bowls, a rolling pin, two pots, a glass, a fork, and a slotted spoon. Clear a working surface as large as possible because you will need space to roll out the dough.

Now, measure all the ingredients. For the dough you will need three cups of flour, 1/2 teaspoon of salt, two eggs, 1/4 cup oil, and 1/2 cup water. Set aside some more flour for later, as we will be using it to dust the work surface. You will also need to gather the ingredients for the filling, including about a pound (approximately 450-500 grams) of ricotta cheese, two eggs, and some salt.

Make the filling first. Mix together the eggs, cheese and salt. Cover the bowl and store in the refrigerator. Now work on the dough. Crack the eggs into the mixing bowl and lightly beat with a fork. Add the water and the oil and continue to mix. Gradually add the flour to the mix. Do not add all the flour at once because it will not absorb the liquid properly.

Once the dough is mixed, prepare the working surface by covering it with a light coating of flour. The flour prevents the dough from sticking to the surface, countertop, or table. Place the dough on the floured surface and knead gently to ensure that it has been mixed and is a uniform consistency. Now dust the rolling pin with flour and begin rolling out the dough to a uniform thickness of about 1/8." Use the rim of a cup or glass as a cookie cutter and cut as many circles as possible. You should be able to make between 15 and 20 circles. Remove the rest of the dough around the cut circles, and repeat the process of rolling it out and cutting circles. Alternatively, you may simply ball up the excess dough and wrap in cling film. The excess dough can be stored in the refrigerator for a day or two or in the freezer for a week or two.

It is now time to fill the ravioli. Remove the filling from the refrigerator. Place about a tablespoon of the filling in the center of each circle. Do not overfill the ravioli or they will burst when they are cooking.