I love to make fresh pasta. I find it therapeutic in some sense. So I thought making my own ravioli would bring me the same zen. It did not. It brought on a need for a glass of wine. I made about half the amount I had anticipated because, well, I guess I'm a quitter. I made the rest of the pasta dough into linguini and called it a night.
If you have the patience that I apparently lack, I encourage you to give these a go. Why not, you can always quit, right? I won't judge.
Pasta Ingredients
- 4 eggs
- 3 3/4 - 4 cups semolina flour
- 1 teaspoon salt
Spinach Cheese Filling Ingredients
- 3 cups spinach
- 1 cup ricotta cheese
- 1 egg
- salt & pepper
Make it!
- To make the pasta: Mix eggs, flour and salt together.
- If your dough is super dry add enough water to make the dough start to stick together but not too wet. I actually think it works better if it's a bit on the drier more crumbly side. If you add to much water, no worries, just add more flour.
- Knead the dough together so that it forms a rough ball shape. Let the dough rest for about 30 minutes.
- In the mean time make the filling: blend the spinach & cheese together in a food processor. Mix in the egg & salt & pepper.
- Back to the pasta: Tear small pieces of dough off and roll it between your hands or on a cutting board to form a pasta worm. Run it between the flat plates of your pasta attachment starting with the smallest number (setting 1 or 2). Run it through several times on settings 2, 4, 6 and 7 until you reach desired thickness.
- Hang your pasta sheet a pasta rack. Work through the rest of your dough until it is all flat sheets of pasta.
- On a floured board lay a piece of flat pasta & add 1 teaspoon of the spinach & cheese mixture about every two inches closer to the top edge.
- Dip you finger in some water and draw squares around each dollop of the filling.
- Then, fold the opposite end over on top of the mixture. Press the dough down in between where you placed the water this will help to seal it. Using a knife or fancy party cutter cut squares. Save your scraps an reroll the dough - this is where I quit because my dough became too dry - but kudos to you if you can get it to work.
- Continue until you've made all of the ravioli you can handle.
- Cook in salted boiling water for 3-4 minutes.
- Serve with a light tomato sauce (like this one), grated Parmesan cheese & parsley.
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