I just bought a ravioli press. We have made ravioli in the past and while it tastes so much yummier than that frozen stuff CALLED ravioli, it is time-consuming, messy and unpleasant work. I know, aren’t you just jumping up and down with excitement at the thought that I am going to share my recipe?
So, with Christmas money. Very precious “get to blow it” money, I paid $14.95 for a ravioli press. FINALLY! The thing that would make my life so much easier. (Yeah, I know. Someone is laughing on the other side of the screen.) It’s evil, an instrument of torture, and so much more trouble than making my ravioli by hand. I resorted to screaming at it. (Yes, I did. I know, real mature and wise.) Finally, I almost chucked it through a window. Yup. I was sooooo close. Thankfully Dave stepped in and saved me, the ravioli press, and potentially a window from that fate. (No, I really wouldn’t have chucked it through the window but it was close to sailing somewhere.)
I really, really wish I could afford to buy the Kitchen Aid attachment but at $150 I cannot justify something that only makes one product…if Dave made LOTS more money, or if I made lots more money, I could. Orrr, maybe if I had paid in advance orders for homemade ravioli I could. anyway, on to the recipe because you really, really DO want homemade ravioli sometime…even if you just end up drooling over my recipe and paying ME to make it for you because, well, I really would do it.
Ravioli Dough
2 cups flour
2 eggs, slightly beaten
3/4 teaspoon salt
1 teaspoon olive oil
2-4 Tablespoons warm water
Make well in center of flour and add all ingredients – only 2 tablespoons of the water.
Combine all ingredients until dough forms a ball. If mixture is too dry to hold together gradually add remaining water. Lightly flour a cutting board and knead dough 8-10 minutes until smooth and elastic. Cover dough with a bowl or plastic wrap and let rest 30 minutes before rolling out.
Once you roll it out drop cheese or meat into small rounds on the dough, leaving enough space to seal each one individually. (See, this sounds so much easier than roll dough over metal grate, push plastic piece over metal grate to form wells, dough WILL stick to plastic piece when lifting off. If you are lucky enough for dough to NOT pop holes, add filling. Then add second layer of dough and roll flat with rolling pin until the zigzag edge of grate cuts through dough edges, thus sealing the ravioli pieces. Once this is done, please remove ravioli FROM grate…….HOW????? Oh yes, it’s magic. “They pop right out”. NOT!! They disintegrate, destroying your precious venison burger that has been cooked to perfection, and your $20 a pound Taleggio that has just the right amount of bite to it….you know, that taleggio that you just splurged major money on and only get to buy like 2 times a year when you have a $90 weekly food budget.” Ooops, do I sound bitter? Moving right along….
My husband wisely took the press away from my hands – ok, pried it out of my grip and I stomped out of the kitchen. Yes, literally.
30 minutes later he brought me this lovely homemade lovely taleggio venison lasagna. Very rustic looking and gorgeous. Plus it tasted phenomenal and was so much easier to make than ravioli. I wish I had taken a picture for you all but honestly, at the moment I hadn’t planned to share my bitter humiliation.
So there you have it, make your ravioli the easy way – without a ravioli press – now that I have thoroughly convinced you that you wish to make it.
Next time I intend to make it by hand. Deciding whether I am going to try shipping the press back….