How to Make Fresh Ravioli

My Fresh Ravioli Adventure: A Homemade Pasta Journey

As a busy professional woman, juggling work and personal life often leaves me with limited time for elaborate cooking. However, there's something incredibly satisfying about creating something delicious from scratch. Recently, I decided to embark on the rewarding journey of making fresh ravioli. It was more challenging than I initially thought, but the result—a plate of homemade ravioli bursting with flavor—was well worth the effort.

I started by researching different recipes, and the sheer number of options overwhelmed me. From classic cheese and spinach to more adventurous combinations, the possibilities were endless. I eventually chose a simple recipe focusing on ricotta, mascarpone, and watercress. Watercress? Yes, it added a nice peppery kick that I knew I'd enjoy.

The process itself was a delightful blend of precision and creativity. Making the pasta dough itself felt almost therapeutic. Kneading, rolling, and shaping – it's a kind of meditative cooking. But I'll admit, assembling the ravioli using a ravioli press was a game-changer. My previous attempts at pinching them by hand led to an uneven and inconsistent result. The press made it significantly easier and faster, saving me precious time.

The filling was a simple yet brilliant mix of cheeses. I added the sautéed watercress last, preserving its beautiful green color and peppery bite. As I carefully filled the pasta pockets, a sense of accomplishment washed over me. Every ravioli represented a small victory in my quest for culinary mastery.

The final step was a simple tomato sauce – garlic, butter, cherry tomatoes, and basil – ready in mere minutes. When I finally sat down to enjoy my handmade ravioli, the taste was pure bliss. The delicate pasta, the creamy filling, and the simple, flavorful sauce created a symphony of tastes that far surpassed any store-bought version. The experience wasn't just about the food; it was about the journey, the sense of accomplishment, and the joy of creating something beautiful and delicious.

Since that first attempt, I've become more adventurous, experimenting with different fillings, such as roasted butternut squash, mushrooms and sage or even lobster and lemon. Homemade ravioli has become my go-to dish for special occasions or simply to treat myself after a long week. It’s a reminder that even in the midst of a busy schedule, we can take the time to create something special and savor the fruits of our labor. It's an experience that I’ll gladly share with my family and friends.

This isn't just about making ravioli; it's about the journey, the process of connecting with your food on a deeper level. It’s the kind of experience that transcends mere cooking and becomes a meditation, a creative outlet, and a source of profound satisfaction. Whether you're a seasoned chef or a complete novice, I encourage you to embark on your own pasta-making adventure. You might surprise yourself at what you can create!

Step-by-step

• Start by heating some olive oil in a large pan. Add the garlic and when it just starts to brown add the watercress and toss. Season with salt and pepper and set aside on a cool plate after the cress is slightly wilted.
• In a small bowl, combine the ricotta (drain first in a fine mesh sieve or cheese cloth), mascarpone, mozzarella and Parmesan. Season with salt, pepper, a pinch of crushed red pepper and dried oregano.
• In a separate bowl, whip one egg with a fork or whisk, and then fold it into the cheese mixture.
• Once the watercress is cool, dump any excess moisture and finely chop the sautéed greens. Fold the cress into the cheese mixture, then cover and refrigerate.
• Cut your pasta sheets to fit over the metal ravioli form, making sure there is enough room around the edges.
• Place one sheet over the metal form and use the plastic press to form pockets in the dough. Make sure the edges of the sheet still cover the jagged edges on the form, otherwise those ravioli will not seal properly. If your sheets are a little too small, as mine were, that's ok. Just leave the ones that don't reach the edges empty.
• You should now have some nice pockets for your filling. Use a small spoon to gently place your filling in the pockets, being careful not to add too much, otherwise the filling will come out along the edges, making it difficult to seal.
• Use a pastry brush, or your finger, to moisten the edges around and in between the ravioli with egg or water. This will help to seal the two pasta sheets together in the next step.
• Layer another sheet on top of the filled ravioli and using your rolling-pin, seal the two sheets together cutting the ravioli along the jagged cutting edge. If the rolling-pin doesn't cut them perfectly, just use your fingers and press down on the problem areas.
• Gently remove the ravioli from the form and place on a lined baking sheet. Cook them fresh within two days or freeze immediately. Once frozen, they can be removed from the sheet and stored in a freezer-safe plastic bag or container.
• In a large pan, sauté some sliced garlic over a medium flame in some butter.
• Add your tomatoes, cut in half with the cut-side down and cook for about two minutes.
• Add the ravioli and a small amount of the pasta water you cooked them in to the pan. Season with salt and pepper and reduce for about one minute or until the sauce is clinging to the ravioli.
• Toss with fresh basil and serve with freshly grated Parmesan or Pecorino cheese.