Pasta Dough for Ravioli

Recipe

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
DSC_0066-1

To make the pasta dough: In an electric mixer fitted with a dough hook*,
DSC_0068-1

combine the flour
DSC_0069-1

DSC_0071-1

and salt.
DSC_0073-1

DSC_0074-1

DSC_0075-1

Add the eggs,
DSC_0076-1

1 at a time,
DSC_0077-1

DSC_0080-1

DSC_0081-1

DSC_0082-1

and continue to mix. Drizzle in 1 tablespoons of the olive oil
DSC_0084-1

and continue to incorporate all the flour until it forms a ball.
DSC_0088-1

Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes.
DSC_0090-1

Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
DSC_0091-1

DSC_0092-1

*Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times,
DSC_0121-1

at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin,
DSC_0122-1

about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta,
DSC_0124-1

and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet,
DSC_0125-1

about 2-inches apart.
DSC_0127-1

DSC_0128-1

Fold the other 1/2 over the filling like a blanket.
DSC_0130-1

With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares
DSC_0133-1

and crimp the 4 edges with the tins of a fork to make a tight seal.
DSC_0134-1

DSC_0135-1

Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
DSC_0138-1

DSC_0140-1

DSC_0141-1

Cook the ravioli in plenty of boiling salted water for 4 minutes;
DSC_0145-1

DSC_0148-1

they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

for the filling for my ravioli I used:

1 pound Italian sausage
DSC_0093-1

Ricotta Cheese
Parsley
mozzarella cheese
Parmesan Cheese
Garlic salt
Freshly ground black pepper
and Fresh Basil
DSC_0100-1

So start by cooking meat and I ground mine up while I cooked it real small
DSC_0099-1

when nice and brown and cooked through pour meat into a big bowl and set aside

Then take one cup of the ricotta and place it in a bowl and add one egg into the Ricotta
DSC_0102-1

DSC_0103-1

Mix Egg and Ricotta really well together
DSC_0104-1

then add in Parsley
DSC_0105-1

and stir

then add the ricotta to the meat
DSC_0108-1

then add in garlic salt, to taste
DSC_0110-1

and pepper, to taste
DSC_0111-1

then grate one cup of parmesan cheese
DSC_0112-1

and one cup of the mozzarella cheese
DSC_0113-1

add both Cheeses to meat and Ricotta
DSC_0115-1

and mix together, the meat and cheeses

and see above on adding filling to the ravioli.

DSC_0151-1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s