Homemade Ravioli
Don't be intimidated to make Homemade Ravioli! With just a little time and a handful of ingredients, you can have delicious, melt-in-your-mouth ravioli.
Equipment
- 1 Pasta machine maker/roller
Ingredients
For the Ravioli
- 2 cups (255g) all purpose flour
- 2 whole eggs
- 4 egg yolks
- 1 tsp kosher salt
For the Meat Filling
- 2 Italian sausages
- ¼ lb ground beef
- ½ white onion chopped
- 4 garlic cloves
- ½ cup Parmesan cheese
- ¼ cup ricotta
- salt and pepper to taste
- 1 egg
For the Ricotta Filling
- ¾ cup ricotta
- ¼ cup Parmesan cheese
- 1 tsp lemon juice
- pinch of nutmeg
- salt and pepper to taste
Recipe Instructions
Make the Dough
- On a large, clean work surface, pour flour in a mound. Make a well in the center and pour the whole eggs, egg yolks, and salt into well. Use a fork to beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.
- Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough each time until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
- Press the heel of your hand into the ball of dough, pushing forward and down. Continue until dough develops a smooth texture similar to a firm ball of Play-Doh. Cover with plastic wrap and let sit on the counter for 30 minutes.
For the Meat filling
- While your dough is resting, make the fillings. Heat a skillet over medium heat and add your onion. Cook for a few minutes until translucent. Next, add the garlic and cook for another minute.
- Add the sausage and ground beef, breaking up with a wooden spoon, and cook until done. Season with salt and pepper. Remove from the heat and carefully add to a processor. Process until smooth. Allow to cool for a few minutes.
- Dump the meat mixture into a bowl, and add both cheeses, salt, and pepper. Taste and adjust seasoning. Then mix in egg. Cover and refrigerate until ready to use.
For the Ricotta filling
- Mix the Parmesan, ricotta, nutmeg, salt, lemon juice, and pepper in a container. Taste, and adjust seasoning if necessary. Cover and refrigerate until ready to use.
To Roll the Pasta
- Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.
- Pass through a pasta maker 3 times, starting with the widest setting and working your way down.
- Fold first sheet along its midline to make a light crease and re-open. Place 6 heaping tablespoons of either filling half-inch apart along length of lower half. Moisten upper half with pastry brush dipped in water and fold over, pressing down to remove air bubbles and create a seal around filling.
- Cut ravioli into squares, removing any excess dough if needed. Use a fork to crimp around the edges. Place on a lightly floured surface and cover with a clean towel to prevent drying. Repeat steps until all of your dough or filling is gone.
To Cook
- At this point, ravioli can be frozen: place ravioli on a parchment-lined rimmed baking sheet and freeze completely. Transfer to a freezer bag, press out as much air as possible, and store in freezer for up to 2 months. Frozen ravioli can be cooked straight from frozen (add 30 seconds to cooking time).
- To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Serve with your favorite sauce.
Nutrition
Calories: 63kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 47mgSodium: 158mgPotassium: 44mgFiber: 0.03gSugar: 0.1gVitamin A: 96IUVitamin C: 0.4mgCalcium: 46mgIron: 0.3mg
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