Ricotta Ravioli
I taught my neighbors how to make this ravioli over Zoom and they loved it!
This is my own Basic Pasta Dough Recipe:
Ingredients:
Dough:
- 2 3/4 cups of all-purpose flour or Whole Wheat White Flour (If you have 2 1/2 cups it usually works, I have tried!)
- 3 eggs
- 1 egg yolk
For the filling (if you are making a filled pasta) you can use about 1 cup of ricotta, spinach, or meat (I don't because I am vegetarian).
How to make it:
1. Put the flour in a volcano-like shape on the counter (or in a bowl), then, put one egg at a time and mix the egg in. Do that for all of the eggs, egg yolk, and mix in about 2 tablespoons of water. You can add more water if it feels too floury but it always is flowery at the beginning.
2. Knead the dough until it has a yellowish color and it is smooth. Put the dough into plastic wrap and let it sit in the refrigerator for about an hour.
3. After you take the dough out, take off the plastic wrap and either use a pasta machine or a rolling pin to roll the pasta to about 1/16 of an inch. You can either cut the rolled out dough into strips to make fettuccini or spaghetti. You can also make ravioli by putting filling 1" apart on one part of the dough strips. Then put another strip over and cut to make a ravioli shape.
4. Boil the pasta in a pot until the pasta floats to the top.
Chef's Notes:
You can let the pasta sit on a floured cookie sheet with a towel or dishtowel on top for at most, 1 hour.
Dough:
- 2 3/4 cups of all-purpose flour or Whole Wheat White Flour (If you have 2 1/2 cups it usually works, I have tried!)
- 3 eggs
- 1 egg yolk
For the filling (if you are making a filled pasta) you can use about 1 cup of ricotta, spinach, or meat (I don't because I am vegetarian).
How to make it:
1. Put the flour in a volcano-like shape on the counter (or in a bowl), then, put one egg at a time and mix the egg in. Do that for all of the eggs, egg yolk, and mix in about 2 tablespoons of water. You can add more water if it feels too floury but it always is flowery at the beginning.
2. Knead the dough until it has a yellowish color and it is smooth. Put the dough into plastic wrap and let it sit in the refrigerator for about an hour.
3. After you take the dough out, take off the plastic wrap and either use a pasta machine or a rolling pin to roll the pasta to about 1/16 of an inch. You can either cut the rolled out dough into strips to make fettuccini or spaghetti. You can also make ravioli by putting filling 1" apart on one part of the dough strips. Then put another strip over and cut to make a ravioli shape.
4. Boil the pasta in a pot until the pasta floats to the top.
Chef's Notes:
You can let the pasta sit on a floured cookie sheet with a towel or dishtowel on top for at most, 1 hour.
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