Homemade Ravioli…

 

 

Today we are continuing our Homemade Pasta series on Daily Dish Magazine
 with Homemade Ravioli…
 


 

Since I started making my own pasta, the one thing I really wanted

to learn how to make was Homemade Ravioli.

 

I tried a few times, using a biscuit cutter…

 

Then I purchased a ravioli cutter…

 

But I found the raviolis were TOO BIG.

After some research I found the following tool…

 

Let’s BEGIN!

 

Start with one recipe of pasta dough, rolled out into sheets.

I give full directions with photos HERE on how I prepare my pasta sheets…

 

Take one sheet of pasta dough and place it over the ravioli mold…

 

Then take the white plastic tray and gently press into the dough.

You are making indentation’s where your filling will go…

 

Fill with a spoonful of ricotta cheese.

I do NOT add egg to my ricotta cheese.  

I found it made the ravioli too runny…

 

Cover with another sheet of pasta dough…

 

Now take your rolling pin and gently, but firmly roll over the top…

 

Perfect…

 

Beautiful ravioli…

 

With a sharp knife, remove the ravioli…

 

Before you know it, you will have a few trays of delicious ravioli…

 

Bring a large pot of water to a rapid boil and 

place the ravioli in the boiling water, GENTLY

 

Boil for a few minutes, until they start to float. 

Drain, GENTLY, you might want to lift them out with a slotted spoon…

 

Serve with your favorite sauce and Parmesan cheese…

 

  

Once you have “mastered” ravioli, you can start experimenting with different fillings. 

You can add cooked spinach, cooked chopped crab meat or cooked Italian sausage to the ricotta mixture. 

 The possibilities are endless!  

 

Come back next week to see how I freeze the ravioli to use for a future date!

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