Homemade Ravioli, La Pasta Fatta In Casa
I am feeling very much like an Italian Nonna lately!!! And I must admit I am loving it! LOL!
Homemade pasta is so simple! I have no idea why i have been buying the dry stuff from the markets for so long. So far have mastered spaghetti noodles, lasagna, potato gnocchi, and now raviolis!
Don’t be intimidated. The reality is it truly is one of the simplest things to make. Only a few ingredients and you have a pasta that is better than anything you will find in the store.
A tool used to make homemade pasta is a pasta roller and although you could use a rolling pin, the machine makes light work of it. There is the classic hand crank model that does a great job and is more than sufficient for small amounts but if you think you will be making it often or by yourself the electric models are widely available now. As well, many stand mixers have attachments available for pasta making. I actually love the hand crank model because it really makes me feel like I am apart of this pasta making process. I don’t think I would get the same feeling using an electric model. But all-in-all.you do you!
Ravioli Recipe
Ingredients
6 to 6-1/2 cups all-purpose flour
6 large eggs
3/4 cup water
2 teaspoons olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling. You can use an espresso cup for shaping too!
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.
Test Kitchen Tips
Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
ENJOY!!!
