Ravioli From Scratch
While making yogurt yesterday I figured while I was at it I would make some cheese as well. And that plan turned out to be a good one, for I used it tonight for dinner. Homemade Ravioli was on menu. Its really quite simple and a wonderful feeling when you make an entire dish from scratch.
The Pasta
First get your pasta ready. If you are unsure how to make pasta I wrote the article Preparing Fresh Pasta some time ago to help you along.
The Filling
Ingredients
1/4 pound Ricotta cheese, drained. Learn to make your own here.
2 Tbsp Parmesan cheese, grated
1 lightly beaten egg
dash of black pepper to taste.
If you are making your own cheese it is important to drain it well. The excess liquid will cause your raviolis to break when cooking them off. I would even drain store bought ricotta as well.
You can add some extra flavor in the filling as well, but watch your moisture content. Tonight I cooked down some spinach before hand and added it in chopped. Your fresh pasta should only need a minute or so to cook off, so if you plan on using a meat product of something that needs to be cooked, make sure it is before mixing it into your filling.
Procedure
Once your pasta is rolled out spoon you filling to desired size onto your pasta, leaving roughly 2 inches in between. Now, around your filling spread a thin layer of egg wash (you could also use water). This will act as an adhesive and seal your filling in tight. Lay another equal size sheet of pasta over and smooth down the sides. When sealing your filling in make sure you work from the middle outward to prevent air pockets from forming.
Once your filling is sealed cut into squares are fork the sides to make it look all fancy and professional. Cook off in boiling water for 1-3 minutes until finished and enjoy!
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Posted by Jimi on June 11th, 2008 and filed under cook, recipe.
Ravioli From Scratch | Rooftop Kitchen…
…mmmmhmm! good. Wonderfully good. Homemade tastes better than the freezer. What a concept….
Looks great! So you use a semolina flour dough for your raviolis? I’ve had problems with mine in recent weeks (too thick, too doughy).
I will have to give your pasta recipe a try–it looks wonderful.
Hey Sarah!
Yes I used all semolina. All purpose will give you a pasta the is less firm. I think the all purpose falls apart easier (gets all mushy like. You could use a half and half ratio.
.5 cups semolina to .5 cups of all purpose for 2 eggs.
So glad I happened upon your blog.
Your food photos are simple and beautiful.
I can practically taste that ravioli!
Look forward to return visits.
Thanks for stopping by Frances, Glad you Enjoy.
Another amazing recipe from Jimi and Rooftop Kitchen. I must say the pasta was great, recipe worked like a charm. I look forward to coming back in the future for more recipes! You do such a great job with this site, it’s so orderly and accessible.
Those ravs look awesome. Thanks for sharing.
Nice!