I decided to venture back into my kitchen recently to tackle another thing on the Culinary bucket list!
Last time I made Chocolate Lava Cakes, which was a fiasco. The inside was decidedly NOT lava-ish and the cakes were quite bitter. I ended up throwing them out. Which made me sad (wasted chocolate) and annoyed (wasted money).
This time I decided to try something for dinner. In true Carol Rood fashion I researched my food choice to find a recipe that seemed worthwhile, then I added white whole wheat flour to make it a little healthier. (Sorry, I think I have mentioned before I am a bit compulsive?) After lots of research I ended up using a recipe from Taste of Home recipes. I will say however, that I ended up with LOTS of leftovers pasta dough and cheese mixture which I currently have in my freezer. 6 cups of flour made A LOT of dough!!
HOMEMADE CHEESE RAVIOLI
- 6 to 6-1/2 cups all purpose flour
- 6 eggs
- 3/4 cup water
- 2 teaspoons olive oil
- 1 carton (15 oz) ricotta cheese (I used skim)
- 2 cups (8 oz) shredded part skim mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 teaspoons chopped fresh basil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 small garlic clove, minced
- pinch of salt
- pinch of pepper
- Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
- In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
- Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
- Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.
The eggs didn’t stay quite where they were supposed to…..lol
Using the press I made little ravioli circles and placed each one on some parchment paper.
Then I boiled them (one serving at a time).
And the finished product:
This was a successful attempt at pasta. However, I did learn a few things:
1) I really need a pasta roller. It was difficult to get the pasta as thin as it should be. I felt as though the ravioli were a little too thick.
2) I need to get a Ravioli mold. There wasn’t much cheese in my raviolis, so a mold will help get more cheese in there.
Other than that, it was time consuming but I enjoyed it. I will make whole wheat pasta next time so it is healthier!
This venture into the kitchen was a SUCCESS! And Delicious! My kids loved them also!!!!