The dough and filling recipes that follow will make approximately 24 ravioli that are 3-inches in diameter.
Quick and Easy Egg Pasta Dough
(Makes about 1 pound)
2-1/4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water
Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients. Add the water,1 tablespoon at a time, just until dough starts to come together. Avoid adding too much water or the dough will be too sticky to roll. It may still look dry but can be gathered into a ball. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other.
Quick and Easy Plain Ravioli Dough
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water
Put the flour and salt in a food processor. Add the butter and pulse until the flour has the texture of rough cornmeal. With the machine running, slowly add the water. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other.
How to Form the Ravioli:
Dough may be rolled out with a rolling pin or pasta machine
On a well floured surface, roll out the dough to 1/8-inch thickness. Using a 3-inch round cutter cut out dough rounds. Using a tablespoon, place mounds of filling on 1/2 of the dough rounds. Place an unfilled round on top of the filling and press the edges of the dough together firmly between thumb and forefinger.
Moisten edges with a little water if they are not sealing properly. Place rounds on a surface that has been dusted with cornmeal. Cover with a towel or plastic wrap. Repeat procedure with the remaining half of dough.
Roll out the dough to 1/8-inch thickness into strips about 4 inches wide.
Using a tablespoon, place mounds of filling 1-1/2 to 2-inches apart down the center of the dough. Brush a little water across the top and bottom of the strip and between the mounds of filling. Place another 4-inch wide strip of dough over the top. Press the dough down around the mounds of filling to seal. Cut the ravioli into rounds or squares using a ravioli cutter, pastry cutter, or a knife.
Method 3: Forming the ravioli in a ravioli mold or press.
Completed ravioli can be refrigerated for a few hours before cooking. They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months. Cook ravioli in salted water until they rise to the top, 3-4 minutes for fresh ravioli or 9-10 minutes for frozen.
Cheese Ravioli Filling
1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper
Combine ingredients in a bowl. Fill rounds of ravioli dough. Serve with your favorite sauce.
Spinach Ravioli Filling
Use the recipe for cheese ravioli. Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has been thawed and squeezed dry.
Meat Ravioli Filling
For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and chicken, beef and ham, pork and veal, chicken and mortadella, chicken and prosciuto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg
Sauté onion in butter over medium heat 1-2 minutes. Add meat and cook until meat loses its raw red or pink color. Transfer to a food processor and pulse a few times to chop. Don't allow it to puree. Put mixture in a bowl and add remaining ingredients. Combine well and fill ravioli
This flour makes all the difference in the world when it comesto making fresh pasta. The dough is silky smooth, easy to stretch, and tastes great. If your ravioli using typical American all-purpose flour are always a little disappointing, you should try this flour.