Video:Homemade Cheese Ravioli from Scratchwith Gretchen Siegchrist
You'll immediately taste the difference between fresh, homemade ravioli and pre-cooked varieties. Try this simple cheese ravioli recipe and experience Italian home cooking at its best.See Transcript
Transcript:Homemade Cheese Ravioli from ScratchHi, I am Gretchen Siegchrist for About.com Food, and I am going to show you how to make ravioli. This is a delicious filled pasta that is even better when you make it fresh.
Fresh Ravioli IngredientsFor the dough, you will need:
- 2 cups of flour
- 3 eggs
- A pinch of salt
- 1 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
- 2 eggs
- 1/2 a teaspoon of salt
- 1/2 a teaspoon of pepper
Mixing Ravioli FillingBegin by adding the ricotta to a medium sized bowl. Crumble it with a fork, and then add the eggs and the parmesan cheese. Mix these ingredients together until they form a smooth paste. Then add the salt and pepper and mix them in. Cover the bowl and place the cheese mixture in the refrigerator for at least half an hour.
Combining Ravioli Dough IngredientsMeanwhile, we will make the ravioli dough. Begin by placing the flour in a mound on your work surface. Form a well in the center of the flour and add the eggs to this. Then add the salt. Using a fork, beat the eggs together inside the well.
Mixing Fresh Ravioli DoughNext incorporate a little bit of the flour into the egg mixture until it thickens. Then use your fingers to gradually work in the rest of the flour to the eggs.
Using your hands, mix the eggs and the flour together until they form a smooth dough. Knead the dough for ten to fifteen minutes until it becomes elastic.
Using your Pasta MakerNow separate the dough into two pieces. You will have to put it through the pasta maker a few times, starting on the widest setting and working your way down to the thinnest setting. Eventually you want the dough to be about as thin as a dime.
Forming your Dough into RavioliTrim the edges of the pasta sheet until you have a nice rectangle. Drop spoonfuls of the ricotta mixture onto the pasta sheet about one half inch from the edge of the sheet and one and a half inches form each other.
Carefully fold the pasta over so that it covers the ricotta. Use your fingers to seal the dough together around the edges of the sheet, and then seal it together between each drop of ricotta. Use the pizza cutter to cut the ravioli into individual pieces. Now, seal the edges of each ravioli with a fork so it will not leak when you cook it.
Cooking your Fresh RavioliPlace the ravioli on a plate and dust them with flour so that they do not stick together. We will cook the ravioli by dropping it into boiling water. These will not take too long to cook, and you will know that they are done when they float to the surface of the pot.
Remove them with a slotted spoon and enjoy them with your favorite pasta sauce.
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