I did it again. I decided to try to make a home made dish that I have never attempted before. Ravioli. And to be honest, they came out pretty good. They were not pretty though. I suggest before you try to make these, make sure you have all the necessary items to cut your ravioli or shape them with. I did not have the correct cutting tool, so I improvised with a pastry cutter and a cookie cutter, and I closed the ends using a fork. They tasted just fine and stayed together while they cooked, but the “look” was not a desirable one in the end, since they were not uniform and some were a bit lop sided. But the recipe was decent and the filling was delicious. Here is how I did it.
First, I followed this recipe on TasteOfHome.com . I will take a quick moment to remind everyone that I do not make any of these recipes myself, I just follow the directions from others to see if they work like they claim. And this one was pretty good. (Please note that the recipe on Taste Of Home includes a sauce I did not make. Since I was short on time I just used one of the pre-made ones I bought from the store. )
Ingredients for the Ravioli Dough
Ingredients for the Ravioli Filling
- 1 carton (15 ounces) ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 Large Egg
- 2 teaspoons minced fresh basil (I used dried since that is what I had available to me)
- 1 teaspoon minced fresh parsley (again I used dried)
- 1 teaspoon minced fresh oregano (and again I used dried)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Note: I am a bit believer that you should not HAVE to buy “fresh” items if you already have them (like spices) dried. As long as your spices are not expired, you should be good to go. Yes, fresh spices taste amazing, but if you don’t have the income to keep buying them fresh, don’t feel bad about using dried.
Steps to making Ravioli dough:
I changed the steps a little from the recipe to fit my physical needs. Since I cannot knead dough for a long period of time I used my kitchenaid mixer, and here are the steps I used.
Step One: Crack 6 eggs into kitchenaid mixer (using paddle) (mix about 10 seconds, until all yolks are broken and incorporated together)
Step Two: Add the water and olive oil to the eggs and mix together (about 10 seconds)
Step Three: Add flour, 1/2 cup at a time until you have the full 6 cups incorporated together.
Step Four: Change your mixer paddle – replace with the Dough Hook connection and mix for about 4 minutes. (Since I was not kneading with my hands I chose to knead for less time since the mixer kneads VERY well.) I used #2 and 3 settings, since the dough gets pretty tough and I do not want my mixer to get over worked.
Step Five: Take dough out of mixer and set on a lightly floured surface and make into a ball.
Step Six: Cover dough with Saran Wrap and let sit for 30 minutes
Steps to making the Ravioli filling
Step one: Get a large bowl to place all the ingredients into (I used my kitchenaid to mix everything up with, using the paddle)
Step Two: Add ingredients in one at a time mixing in between each ingredient, the order I went in was Ricotta, Mozzarella, Parmesan , Beaten Egg, Oregano, Basil, Parsley, Garlic Powder
Step Three: Place finished cheese filling into the fridge until you are ready to use it.
By the time I was done mixing and cleaning up a little, it was time to set up my pasta roller.
I use the ‘Weston Pasta Maker‘ and its pretty light weight and easy to set up. Since we are not making cut noodles, we only have to set up the roller for this one.
Rolling the dough out and Filling it
- Divide pasta dough into fourths
- Roll one portion to 1/16-in (This was setting # 5 on my pasta roller, but I actually enjoyed the pasta at setting #4. You might have to test it out with yours by cutting a small piece and boiling it to see what thickness you desire most. )
(Keep pasta covered until ready to use.)
- Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. (I don’t have a pasta sheet, instead I used a lightly floured baking pan)
- Brush around filling with water to moisten.
- Fold sheet over; press down to seal.
- Cut into squares with a pastry wheel. (I did not have a pastry wheel, so I tried my fondant cutter, which failed horribly. So I switched to a cookie cutter and then I would pinch the edges with a fork to close them. This worked fine but did not create beautiful ravioli. I am sure with practice I could make them look much nicer.)
- A friend of mine said she uses THESE instead of a pastry wheel, and I am actually thinking of buying it! If you have this, please let me know how it works for you.
Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.
Now this recipe was fairly simple to make but took a bit of time due to having to roll out ALL of the dough. Next time I am going to make HALF of this recipe since we ended up having left overs.
Unlike some of the reviews, my pasta was NOT chewy. I think if you over knead the dough or cook it too long in the water, you might not get the desired results.
Thank you for taking your time out to read my blog! Please visit Taste Of Home, where I found the recipe!
*Please note that I do use amazon affiliate links on my blog, and if you choose to purchase something from these links I do get a small portion of money from the sale. The affiliate links do not change the price of the items*