make homemade ravioli

First of all I did end up finding my “perfect” recipe. No excuses now!

In the meantime, Kevin’s mom had us over to specifically make these ravioli. So I have made them but I’m not counting them since it wasn’t on my own. She had no idea that this was a goal of mine and I couldn’t explain why it was important to me.

Honestly I can’t explain most of the time why I like to do things by myself. It’s probably a control thing. When I made the ravioli with Kevin’s mom, it wasn’t using the recipe I wanted to use. I never even used the pasta machine myself and it was mine!

I think a lot of people, who are people people and have a tendency to be controlling, don’t understand why I want to work alone and they take it personally. I have tried telling them that it’s my way or the highway too but something always comes up to warp it “their way”.

Anyhow. I’ll be doing this “my way” soon. I even have the ingredients on hand. 4 years ago

... and for anyone else that was interested!
Nonna’s homemade ravioli recipe.

Now – quantities are metric – cheeses are what I can buy here in Australia – so if you need any help or alternatives, I’ll see what I can do to assist…..

This would serve maybe 4
_{depends whose eating, and how hungry!!}

2 cups Italian 000 Fine flour
2 organic eggs
tablespoon olive oil
4 tablespoons water

Place flour in a large ceramic bowl – make a well in the centre. Add eggs oil and water. Stir the egg mixture and gently fold in the flour from the sides. You should be able to incorporate all the flour and have a very firm but flexible dough. If it is too dry, add a tiny bit more water bit, by bit. The firmer the dough, the easier it will be to knead and roll out. Knead for approximately 5 minutes until very smooth and elastic, and leave to sit for between 15-30 minutes for the gluten to break down.

In the meantime you can make up the cheese mixture.
250g grated mozzarella cheese
250g grated parmesan cheese
approximately 500g grated fresh pecorino cheese(soft) (or you may substitute really good quality ricotta (not the smooth type)
2 eggs
Cracked black pepper
Place in a bowl and mix thoroughly.

The dough can now be cut into 1 inch slices and either rolled through a machine like in the picture or rolled out with a rolling pin by hand. If using the machine, I roll it through twice on each setting until it gets to be quite fine (about 2nd setting from the end). Pasta sheets should not be quite transparent. If rolling by hand this will take obviously quite a bit more work. Do not over flour the sheets, or you will find that they will not stick together successfully when you are putting them together with the filling. Your sheets should be anything from 12-18 inches in length and maybe 6-7 inches deep.

Place teaspoons of cheese mixture about an inch apart on one long edge of pasta. Pull the other edge over so you have the two raw edges together. Press down the edges gently. To cut them, I use a ravioli cutter like in the previous picture as this ensures the edges stay sealed. You probably could use a pastry cutter equally as well. Continue until you have used all the sheets and/or cheese. The cheese mixture freezes very well if you have too much.

These can be made up to a day ahead and placed on a floured baking sheet with a cloth over the top in the refrigerator. To cook simply bring a large pot of water to the boil. Pop in gently and when they rise to the surface they only need 1 minute more of cooking. Drain carefully and serve with your very favourite pasta sauce.

Enjoy................ 4 years ago

...more times than I care to remember. Haven’t had a complaint yet!!! 4 years ago

and has a lot more flavor. It just takes a lot more work. 4 years ago

I looked everywhere for my copy of the recipe that was used in the class I took. My perfectionism is getting the better of me because there are plenty of recipes. It doesn’t have to be that specific one.

And time is passing quickly. My target date is the end of February. That gives me three weekends however I have plans on each of those weekends.

And then there is the part of me that wants to complete this goal when it feels good and it’s fun…not because I set a target date and will have to suffer the consequences. Or is that just me rationalizing? 5 years ago

Handmade pasta and filling took all day. The raviolis were wonderful but were eaten in about 5 minutes. Too much work without a pasta machine. 5 years ago

I looked everywhere last night for the recipe from Pomodoro that I experienced during the cooking lesson. I believe it’s the case of “right under your nose” or “If it was a snake it would have bit me”.

I will look again tonight. 5 years ago

About a year and a half ago I started my Everyperson’s Olympics. I pretty much completed everything on my list with a couple exceptions due to the fact that my dad got sick and had to live with me for a while. I couldn’t go skiing and I didn’t make the time to cook up some butternut squash ravioli with a brown-butter sage sauce.

However, I did take a class at Sur La Table on how to do that exact thing. I do have the recipe ready to go. I did receive a pasta making machine for Christmas. Now it’s time to cook.

As for the rest of the Olympics, I found that because I started them in the middle of the year I really missed my normal fun on New Years Day. I tend to like resolutions and since they were already planned my New Years very anti-climatic. I intended to begin Olympics #2 on January 1, 2007 but now that I’ve got 43Things going on maybe it’s redundant. And maybe it’s not. At least it will let me have my resolution-planning fun! 5 years ago