Back when we lived in the city, we used to have themed food parties…I know…that sounds lame. But we all had a blast doing it. One that sticks out in our minds, was making ravioli. Everybody took turns rotating through the stations. By the time we were done, we had enough ravioli to fill our freezer and for everyone to take home with them. It’s hands on, but easy enough that if you have kids, you could have them help you roll the dough, or place the filling.
You can put any filling you want to in your ravioli. I made an eggplant filling since it’s my wife’s favorite. I also topped it with a roasted marconi pepper sauce. You can do whatever you like.
Just make sure the ravioli isn’t over filled or it’ll pop.
2 egg yolks
1 oz extra virgin olive oil
1 T water
2 ½ C flour
Pinch of salt
Using a food processor, pulse together your eggs, egg yolks, and olive oil. Until smooth.
Next, add your flour and salt.
Add your water a little at a time, pulsing after each amount. You may not need it all, you may need more depending on the time of year and your elevation etc.
When it’s all together, it should look like a loose biscuit dough. Dump it out on some plastic wrap. Using some water to keep your hands moist, knead the dough together.
Wrap your dough and refrigerate for at least an 2 hours. Overnight works well too…
Cut your dough into 4 equal pieces on a floured surface. Using your hands, press the dough into a flatter disc. Using your hands helps to warm it just enough to make it more pliable too.
Flour your pasta roller and run the dough through on the highest setting. It won’t look quite right the first time. That’s normal. Using a brush, brush the extra flour off and fold it in on itself. Run it through again.
Continue running it through until you’ve reached the lowest setting. Do this with 2 pieces of dough.
Using a round cutter, press lightly to mark where your ravioli will be.
Add your filling, you only want there to be enough to cover about ⅓ of the ravioli in the middle. Too much filling will cause the ravioli to burst.
Using your fingers, trace along the outside edge of the ravioli with water. This will help to create the seal when you add the top layer of dough.
Add the top layer of dough. Press in between each pile of filling to make sure the dough is fitted to each individual ravioli.
Using your round cutter, press down while twisting the cutter, cutting out each individual ravioli.
Pull the excess dough off, and reuse for more pasta.
Cover a sheet tray with parchment and semolina flour. This will help keep the pasta from sticking to the tray.
Using your thumbs, press from the center filling out along the edges of the pasta to squeeze any air out, also sealing each one.
After you’ve completed one layer, sprinkle with more semolina, and cover with more parchment.
Now you can freeze them this way, and then bag them for later, or you can cook them!
Bring your water to a boil. Add about 3 T of salt to your water. Add your ravioli one at a time and stir the water as you add them so they don’t stick together.
Boil for about 6 minutes, or until all of the ravioli float. Take them out, and toss them in some olive oil to keep them from sticking. Add whatever sauce you like and enjoy!
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