Homemade Raviolis
Easy · 13 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 cup AP flour
- 1/4 cup semolina flour
- 2 eggs
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 100 g (1/2 cup) drained whole milk ricotta
- 100 g (1/2 cup) mascarpone cheese
- 10 g (1/4 cup) chopped basil leaves
- 30 g (.90 oz) freshly grated Parmesan cheese
- 1 egg
- Salt & Pepper, to taste
Instructions
- On a clean surface or a large mixing bowl, combine AP flour, semolina flour, and salt into a small mound and mix lightly with your hands until combined.
- Make a small well in the mound and add your eggs and the olive oil.
- With a fork, start whisking the eggs, slowly incorporating the flour mixture as you do.
- Once it becomes difficult to mix with a fork, use your hands to form into a shaggy dough.
- If it feels too dry, add a bit of water 1 tsp at a time, however it should be a bit shaggy and dry at this point.
- Knead for 5-6 minutes (sprinkling flour as needed so it does not stick to your hands), until dough becomes smooth and bounces back when you poke it with a finger.
- Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 mins.
- While the dough is resting in the fridge, make the filling
- Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg
- Season with salt and pepper
- Mix well
- Cover and chill until ready to use
- This step can be done 1-2 days in advance
- When you are ready to roll out your pasta, cut the dough into 4 equal pieces, flatten them out a bit, and follow the manufacturer's instructions on your pasta machine (make sure to sprinkle with ap flour regularly to keep them from sticking).
- Note: in class, we put the dough through the machine twice at each number setting for the first five settings)
- When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets.
- Grab a pasta sheet
- Dollop the cheese filling (in rounded teaspoons), down the center of the sheet, spaced 2 finger widths apart
- Place a second sheet on top, like making a sandwich
- Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out
- Press to seal the edges and sides
- Cut the ravioli in half and then into strips
- Trim into 2 1/2- 3-inch ravioli squares
- Transfer the ravioli to a parchment-lined sheet pan dusted with semolina flour
- Cover with towel or an inverted sheet pan
- Repeat to assemble and cut the remaining ravioli
Make the Pasta Dough
Make the Filling
Roll the Dough into Sheets
Form the Raviolis
Tags: pepperplate-import