ravioli

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Making pasta is super satisfying.  It is such a better texture than buying it in a package.  
Many people think it is hard, but it really is not as intimidating as it looks.  
If you don't have machines to roll the pasta, you can still do it by hand with a rolling pin.  It will just require a little more elbow grease and patience rolling it out thin enough. 
Although my machine does have ravioli sheets, I still used my $5 ravioli cutter.  You just want crimped edges so it will keep the stuffing in place. 
Ravioli is one of the easier pastas to make, so give it a go! This is just a basic egg dough recipe. 

 

Ingredients: 

  • 14 oz 00 flour (you can use all purpose flour, but I really think you should use 00) 
  • 4 large eggs


Directions:

  • Weigh your flour and make a mound on a flat surface (board, counter, etc) or large bowl
  • Make a well in the center
  • Crack the eggs in a separate bowl then pour into the center of the well
  • Beat the eggs until smooth
  • Use the tips of your fingers and mix up the eggs with the flour
  • You will mix a little at a time until it is all combined
  • Knead the dough for 5-10 minutes or until it is smooth
  • Wrap in plastic wrap (it is easy to dry out) 
  • Let it rest for 30 minutes
  • You can put this in the fridge until ready to use or overnight


When ready to use, follow the directions per your pasta machine/roller
If you do not have a machine: 

  • Flour a large surface
  • Divide the dough into sections you can make into a rectangle
  • Roll the dough out as thin as possible with a rolling pin
  • Using a ravioli cutter, cut into desired shapes after stuffing
     
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