Ravioli Dough + Filling Recipe
Serving Size: 6
Time: 2.5-3 hours
Try to use unbleached AP flour
Start with the filling. 1.75 cups ricotta cheese (a little less than a pound). Squeeze excess water out with a thin towel.
1/2 tbsp crushed red peppers + 1/4 tsp salt + 1-2 tbsp grated fontina cheese + 1-2 tbsp grated gruyere cheese. Mix.
Sauté 2 cups chopped spinach. (can also chop up mushrooms (~2/3 cup) , sauté, and add)
Mix & once cooled, add to ziploc or piping bag. Store in fridge while making ravioli dough.
300 g AP flour or semolina rimacinata. Make It twice. 300 g AP flour or semolina rimacinata
1.5 tsp salt + 1 tsp turmeric (mix It around before adding in water)
150 g RT water. Make a well in the flour and add in the water to the center. Use a fork to slowly incorporate the dough into the middle until it forms a thick mixture - knead for 5 min until smooth, cover with plastic wrap rest for 30 min - 1 hour.
cut into 4 equal pieces & put it through the pasta roller on setting 1, 2-3 times. Keep dusting the pasta sheets with flour and fold in half (hamburger or hotdog style) running It back through the roller each time.
You can cut the sheet to form more of a rectangular shape. Then switch to setting 2, 2 times. Dust in flour between each run. Finally switch to setting 4, 2 times. If It is your desired thickness, stop. If not go to setting 5.
If you want to laminate your pasta with herbs (sage, basil, etc.) Stop after you have gone through the pasta roller on setting 4, 1 time. Add in the wet basil as shown above on half of the rectangular sheet (It will stretch out).
Fold over the other half of the pasta sheet. Dust with flour.
Finish the last roll on setting 5.
dust with flour & lay on a flat surface. Cover with a damp cloth so they don't dry out.
Dust the sheet with flour if damp. Remove the filling from the fridge & cut a small hole in the corner of the ziploc bag. Pipe on one side of the sheet keeping a 2 inch distance in between. (2 tsp of filling, don't overflow)
Or cut a 4x2 inch sheet and add filling to one side.
dip your finger in water and coat around the filling. Fold the other half over. Cut in between each filling.
Dust lightly with flour. Use a pastry cutter to cut all side. or press each side down using a fork.
Cut a 2x2 inch & add filling. Fold one corner over. Add water to the edges. Cut the 2 edged with a pastry cutter or press down with a fork. Dust lightly with flour.
Use a small cup to cut circles & add water to the edge, fold into a half moon. Dust lightly with flour. You can boil right away or store in freeze in a ziploc bag for up to 2 months.
Spicy Marinara Sauce
Creamy Pesto Sauce
Spicy Tomato Soup
Butter Sage with sauteed mushrooms