My attempt at making Homemade Ravioli

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
  • FILLING:
  • 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.
Eggs in flour
Eggs in flour

The eggs didn’t stay quite where they were supposed to…..lol

eggs and flour mess

 

Mozzarella and ricotta cheese
Mozzarella and ricotta cheese
Parmesan cheese into bowl
Parmesan cheese into bowl
Fresh basil, and oregano from my garden, and store bought parsley
Fresh basil, and oregano from my garden, and store bought parsley
Cheeses and herbs
Cheeses and herbs
all mixed up
all mixed together
Rolled dough.  (I don't have a pasta roller so I used my rolling pin)
Rolled dough. (I don’t have a pasta roller so I used my rolling pin)
Cheese on rolled out dough
Cheese on rolled out dough

dough on cheese doughI rolled another dough sheet and cut strip to place on cheese and dough on counter.

Ravioli press
Ravioli press

Using the press I made little ravioli circles and placed each one on some parchment paper.

Lots of ravioli
Lots of ravioli

Then I boiled them (one serving at a time).

boiling ravioli
boiling ravioli
Ravioli on plate before sauce
Ravioli on plate before sauce

And the finished product:

 

YUMMY!!!
YUMMY!!!

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.

Ravioli mold
Ravioli mold

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!!!!

 

 

 

 

 

 

 

 

 

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