Ravioli looks daunting to make. It isn’t so hard when you break it down step by step but it DOES take time. However, once you eat a freshly made ravioli, the frozen ones don’t taste so good anymore. In other words, don’t try making your own if you don’t want to spoil your taste buds forever. When you make your own ravioli it goes from being a quick throw together meal to a work of art. I haven’t perfected THE RAVIOLI yet but it’s getting better. We accented it with Rose Romano’s yummy Italian Peppers Marinara with Red Bell Pepper.Print
- 2 and 1/2 cups flour
- 2 eggs
- 2 egg whites
- 1 soft cheese – approximately 1/4 pound
- 1 hard cheese – approximately 1/4 pound
- 2 more eggs
- 1/2 pound ground meat – beef, sausage or turkey work great
- Favorite sauce – homemade or store bought, splurge and use a good sauce
- Mix together the flour and 2 eggs and egg whites by hand. Yes, it’s messy but it mixes together the best.
- Add more flour by the tablespoon if the dough is too sticky. You want it to be nice and soft but not stick to your hands.
- Cover dough and let rest.
- Shred hard cheese.
- Fry meat. You could dice garlic and onion and fry it with the meat for more flavor
- Using a mixer, mix together soft cheese, hard cheese, meat and 1 egg.
- Roll pasta dough – with a pasta machine, roll to Number 2 thickness. By hand- roll until as thin as you can still handle without tearing it.
- Cut dough into circles – a glass or round cookie cutter works well.
- Beat remaining egg in a small dish and brush onto each round of pasta.
- Add a small spoon of meat and cheese mixture to center of half the dough rounds.
- Top with another pasta round, egg brushed side down so the egg seals together the edges of the two rounds.
- Place on parchment sheet and place in refrigerator for 10 minutes.
- Drop into boiling water and cook until they float.
- Or, saute in pan with a little olive oil on low until they are cooked through. I am obviously not an expert on this one since mine were cooked a little too high and long. I will update this when I get that technique down.
- Top with sauce of choice and grated parmesan.