Ravioli (Dough and Choice of 4 Fillings)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
- 2 eggs
- 1/2 teaspoon salt
- salt and pepper
- 1/2 cup water
- 1 tablespoon butter
- 1 clove garlic
- 2 eggs slightly beaten
- 1/4 cup freshly grated romano cheese
- 3 cups unbleached white flour
- 1 1/2 lbs ricotta cheese (drained)
- 1/4 lb freshly grated romano cheese (about 1 cup)
- 1/4 lb mortadella or 1/4 lb ham or 1/4 lb prosciutto chopped fine (optional)
- 1 dash nutmeg
- 1 1/2 lbs ricotta cheese (drained)
- 1 1/2-2 tablespoons finely minced fresh italian
- 1/4-1/3 teaspoon cinnamon
- 1/4 lb lean ground beef
- 1/4 lb ground veal
- 1/2 cup cooked chopped spinach squeezed dry
- 1 tablespoon chopped italian flat leaf parsley
- 2 tablespoons freshly grated romano cheese
- 1 dash nutmeg
- 3/4 lb loose sweet italian sausage link (or casings remo
- 2 tablespoons freshly grated romano cheese (if you prefer a less freshly grated parmesan cheese may be substituted for the romano
- Carbohydrate 143.631266566613 g
- Cholesterol 71.2995802442729 mg
- Fat 14.504632009143 g
- Fiber 4.56445841608439 g
- Protein 41.7386233010309 g
- Saturated Fat 7.307709510816 g
- Serving Size 1 1 serving(s) (1057g)
- Sodium 538.051247330903 mg
- Sugar 139.066808150529 g
- Trans Fat 1.63439285764652 g
- Calories 888 calories
Step-by-step
- MAKING THE FILLING: Ricotta Filling #1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling #2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic. Remove garlic and let meat mixture cool. Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool. When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer. Serve hot.
My Family's Secret Ravioli Recipe: A Culinary Journey
For years, the aroma of freshly made ravioli has filled our home, a comforting testament to family gatherings and cherished traditions. This recipe, passed down through generations, isn't just about creating delicious food; it's about sharing a piece of our family's heart. The process is simple, yet the result is pure magic – delicate pasta pockets cradling a symphony of flavors, each bite a reminder of warmth and togetherness. The beauty of this recipe lies in its versatility. While I share my family’s favorite four fillings, feel free to experiment and create your own culinary masterpiece. Imagine the possibilities: creamy mushroom and truffle oil, vibrant roasted red pepper and goat cheese, or even a spicy chorizo and Manchego combination. The only limit is your imagination.
The preparation may seem lengthy, but the time spent is an investment in a truly rewarding culinary experience. The kneading of the dough, the careful placement of the fillings, and the anticipation of the final product are all part of the process. It is a labor of love, a mindful activity that connects you to your food and allows you to savor every moment. There’s a certain satisfaction in making something from scratch, knowing exactly what ingredients are going into each bite. You control the quality, the freshness, and most importantly, the love.
Four Fillings, Endless Possibilities
Ricotta Filling #1 and #2: The simplicity of these fillings speaks volumes. The creamy ricotta, subtly enhanced with just the right amount of seasoning, offers a delicate canvas for the pasta's delightful texture. Experimenting with the herbs and spices will lead you to your personal preference. You could add a hint of lemon zest, some fresh basil, or even a touch of sweetness with a sprinkle of sugar. The possibilities are endless.
Beef and Spinach Filling: This savory filling brings a satisfying heartiness to the table. The combination of tender beef and spinach creates a delightful contrast in textures and flavors. Adding a pinch of nutmeg brings depth to the taste, and you can adjust the amount based on your preferences. Feel free to use different types of cheese – Parmesan or Pecorino Romano are great alternatives to Romano.
Sausage Filling: For a richer, more flavorful experience, the sausage filling is always a winner. Using a high-quality Italian sausage is crucial. The rich flavor of the sausage complemented by the eggs and cheese creates a taste that's both familiar and comforting. Remember to drain the excess fat from the sausage before mixing in the other ingredients. This simple step ensures a well-balanced filling that doesn't become overly greasy.
Creating the Perfect Dough
The foundation of any great ravioli is a perfectly crafted dough. This recipe, passed down through generations, utilizes a simple yet effective method to create a delicate and supple dough. The kneading process is an essential element that brings the dough together, ensuring its structure and elasticity. You will be amazed at how much better your pasta will taste and hold its shape using this method. I highly recommend setting aside the time needed to properly knead the dough – it’s a moment of mindfulness that connects you to the creation process. The resting period allows the gluten to relax, resulting in a smoother and more pliable dough. This will contribute to a thinner, more delicate finished product.
The Art of Assembly and Drying
The delicate act of filling and sealing the ravioli is a testament to patience and precision. Taking your time during this step ensures that the filling remains neatly encased within the pasta, preventing any leakage during cooking. Using your fingers to gently press the dough between each dab of filling is key to a perfect seal. The drying process is equally crucial. Allowing the ravioli to dry for an hour before cooking prevents them from sticking together and helps them maintain their shape during cooking.
The Grand Finale: Cooking and Serving
The final step, cooking the ravioli, is where the magic happens. Boiling the ravioli in generously salted water ensures that they are perfectly cooked and seasoned from the inside out. The gentle simmer allows the pasta to reach an optimal texture, preventing it from becoming mushy. Remember to use a skimmer to carefully remove the delicate ravioli from the water, avoiding any damage. The final touch – serving them in layers with your favorite sauce and a sprinkling of cheese – is the perfect way to bring all the elements together.
More than just a recipe, this is a culinary journey. It's an invitation to connect with your food, to appreciate the artistry of creating something beautiful and delicious from scratch. It's a tradition passed down, a shared experience, and a taste of home. So gather your ingredients, embrace the process, and let the comforting aroma of homemade ravioli fill your kitchen. Enjoy the journey, and savor the memories that are sure to be created around this delicious dish.
