Makes 36 Ravioli
Mom always complained about making homemade pasta so I always hesitated to make my own. Today I decided to try my hand at it by making ravioli and it really wasn’t too hard, but I only made a small batch. Of course you need to have the right tools to get it right.
I thought I could use mom’s pasta maker but when I went to use it, it was rusted out. I purchased an attachment for my KitchenAid stand mixer and a large ravioli tray. Great thing, there are lots of videos on Google that show you how to use these tools.
I remember mom telling me you use 1 egg for every 100 grams of flour and just a little bit of salt and water to bring it all together. I wanted to make this authentic Italian therefore I used double zero flour.
There are several steps in this recipe as first you have to make the filling, then the pasta and finally the sauce.
Ingredients for Ravioli Meat Filling
2 tbsp butter
2 tbsp olive oil
¼ pound ground turkey
¼ pound ground pork
½ onion minced
1 tbsp minced garlic
½ tsp salt
½ tsp black pepper or paprika
¼ cup white wine
¼ cup chopped parsley
¼ cup grated parmesan cheese
1 egg
Directions for Ravioli Meat Filling
In a skillet, melt butter in the oil
Add ground meat, onion, garlic and cook over medium-high heat
Stir to break up the meat chunks and combine everything together
Add seasonings and cook for about ten minutes until meat and onion is cooked
Pour in wine and cook on high heat until wine has evaporated
Stir in parsley and take off heat to cool down
Once cool use a food processor to process the meat so it is minced
Place meat in a bowl and add cheese and egg and stir everything well
Cover and place in refrigerator until ready to use
Now it's time to make the pasta noodles
Ingredients for Pasta
3 large eggs
300 grams 00 flour
¼ tsp salt
Water if necessary to bring dough together
Directions for Pasta
Using the kneading attachment on stand mixer, add eggs, flour and salt to the bowl and turn on speed 2 and mix for 60 seconds and then turn to speed 3
If dough is too dry add ½ tbsp water in increments until the dough comes together
Turn down to speed 2 and kneed for 10 minutes
Remove dough and place on flour counter. Sprinkle flour over dough and knead until dough is no longer sticking. Adding more flour as required
Cover dough with saran wrap and let rest for at least 30 minutes
Cut dough into three pieces
Take one piece and cover the rest with the saran wrap
Flatten piece into rectangular shape and add flour to both sides
Run it through the pasta roller on the widest thickness (mine is #8)
Fold the dough in half, flour both sides and run it through again
Change the setting to the next thinner thickness (I used #6) and pass the pasta through two times using the same process as above
Do the same for passing the pasta through the next two levels of thinner thickness (I used #4, then #2 as last thickness)
The dough will be very thin, lay it flat on floured counter
Now it’s time to get the ravioli maker out and lay one end of the pasta onto the top of the tray that has the cavities that need filling
Push the pasta sheet into the cavities and adjust sheet as needed
Fill each cavity with filling, I use my fingers to add the filling into the cavities
After finished filling the cavities, lay a sheet of pasta on top
Using your hands press down so the sheets are pressed together, we don’t want any air pockets
Flip the ravioli filler and remove the pasta sheets
Put the ravioli cutter on the pasta and line it up correctly
Flip it over with the ravioli pasta
Using a rolling pin, roll over top, back and forth until you see the cutting marks come through
Gently pull apart the raviolis, they are ready to boil for 5 to 7 minutes and put in your favourite sauce. I made quick Bolognese which is below.
Otherwise place the ravioli onto a parchment lined baking sheet and freeze for ½ hour until frozen and place them in airtight container and keep frozen until you are ready to use them. Don’t thaw them out, just place frozen in boiling water and let them cook for about 7 – 9 minutes
Quick Bolognese sauce
Because I had leftover filling from the ravioli I used it as the meat for this sauce.
Ingredients
1 tbsp olive oil
½ chopped onion
½ cup finely shredded carrots
Leftover ravioli filing meat
1 can tomato paste (156ml)
¼ cup vegetable broth
½ cup cream
1 tbsp red pepper flakes
½ cup grated parmesan cheese
Salt and pepper to taste
Parmesan cheese
Directions
In a skillet heat oil on high and sauté onions, carrots and garlic for five minutes and stir in meat
Add tomato paste and broth and stir until combined
Continue cooking for five minutes
Pour in cream and red pepper flakes and stir until everything is well combined
Add ½ cup of parmesan and stir well
If sauce is too thick add a little bit of water
Add salt and pepper to taste
Set aside until ready for ravioli
Cook ravioli and heat sauce
When ravioli are cooked scoop them into the skillet and carefully toss in the sauce
Plate and sprinkle with parmesan
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