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Ravioli
To Mix By Hand: Lightly flour the board and
continue kneading for 6 more
Mound 3 1/2 cups of the flour minutes. The dough should be
Making your own pasta dough and salt in the center of a large elastic and a little sticky. If too
is quick and easy! wooden cutting board or use a sticky add a little more flour.
Making pasta by hand is only a
large deep bowl. Make a well in
ten minute process.
the middle of the flour, add the Wrap the dough in plastic,
ricotta and eggs. Begin to mix refrigerate overnight or allow to
If use an electric mixer with a
all ingredients by hand folding rest for at least one hour.
dough hook or food processor,
the flour round and round. Because of the eggs, the
follow manufactures
Ricotta Dough should be
directions.
The dough will come together cooked or frozen within three
when half of the flour is days.
Ricotta Pasta Dough
incorporated. At this point, start
kneading the dough with both Roll or shape as desired.
3 1/2 to 4 cups all purpose
hands, using the palms of your From here you can prepare
King Author flour, variable
hands. ravioli, fettuccini, pappardelle,
10 ounces Ricotta, well drained
or endless variety of shapes.
2 whole eggs, beaten
Once the dough comes
1 egg yolk, add to beaten eggs
together, remove the dough Divide the dough into four
1/4 teaspoon salt
from the bowl and scrape up pieces. Lightly dust a large
and discard any leftover bits. wooden board with flour and
roll slightly by hand, repeat
dusting with flour flipping
dough over as you make it
thinner and thinner. The trick is
to use just the right amount of
flour, too little it will stick, too
much and the pasta will
become tough when cooked.
A pasta dough machine with
metal rollers and cutters is
ideal to give you variety of
options. But with a little
practice by hand, you’ll roll the
dough like a pro.
Recipe
For Ravioli Filling Recipe
TIPS:
•
Uncooked ravioli will freeze well for a
two months, when stored flat in single
layers.
•
Make mini ravioli for soups.
© eva serrabassa
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