Well this weekend I made some yummy ravioli
The attachment takes two people lol but my bf's mom and I got it all figured out. I like the old fashioned way because you can control the size of
them, the attachment makes mini ravioli. I made a white cheese blend with Italian Parsley for the filling and I made a red basil/herb sauce to go with
them and of course there was bread. I sliced the Italian bread I made and added butter and some garlic and toasted it for garlic bread
Mblah's Cheese Ravioli with Basil/herb sauce
For the pasta
1 1/2 cups Semolina pasta flour
dash of salt
1/2 tbs water
1 tsp of olive oil
Directions for pasta
Make a well
Work egg into flour adding the olive oil, salt and water. Mix by hand or with fork til it's crumbled like pie crust would be before shaping. Then you
would knead it like bread, about 7mins. Add more flour and water if needed to get it to the dough consistency. Once the dough is ready form into ball
and wrap in plastic wrap that is lightly coated with extra virgin olive oil and set aside for about an hour.
*Pasta can be made in advance and put in the fridge but you would have to work it a little, re-knead it to be able to roll it through the machine, or
you can make it and just leave it on a counter. I prefer room temperature, it doesn't get hardened and the oil keeps it nice and moist. I havent seen
much of a difference in flavor between the two. One you have more work with that is about it.
For the cheese filling
4 oz ricotta cheese
1/4 cup of fresh goat cheese
1/4 cup feta cheese
1/3 cup fresh shredded mozzarella
1/3 cup grated parmesan cheese
1 cup of white cheese blend (asiago, provolone and swiss)
1 tbs chopped fresh Italian Parsley
1 egg and one egg white (medium)
Directions for filling
Mix all ingredients in a bowl and put in fridge til ready to stuff ravioli
For the sauce
I can diced tomatoes or 2 cups diced fresh tomatoes
1 small can of tomato paste
1 cup of tomato sauce
1 cup of water
3 tbs of freshly chopped basil
1 1/2 tbs freshly chopped of each, Italian Parsley and Oregano
1 tsp cumin
1 tsp sea salt
1/2 tsp black pepper
1 tbs crushed garlic
1/2 minced onion
Directions for sauce
Put all ingredients into a crock pot and slow cook for 5 hrs. Stir occasionally.
Methods of ravioli making
Ok there are a couple ways to make ravioli, one with an attachment and one without. If you have an attachment then refer to their guidelines for what
setting to put maker on, on the Marcato it's a 5, it gets the ravioli really thin and you can't feed it through the machine at any other number, it
won't fit. I tried so this is where you can do it by hand.
If you dont have a ravioli attachment you have more freedom with the shape, size and thickness of the ravioli. I honestly prefer this method to the
attachment because it's just not one person friendly
So once you have rolled out your sheets of pasta, maker sure to have two sheets or two bigger sheets to fold over since you are going to stack one on
top of the other in one way or another.
Here is an image:
After rolling out pasta use cheese filling about an inch a part or so. Then either fold over other side or put other sheet on top and seal around the
filling. You can lightly use a brush and use either olive oil or water to help seal the edges, don't use too much it will get soggy and not stick
right. After ravioli is assembled lightly coat a pan with semolina flour and put ravioli in pan and set in fridge for at least an hour.
Once ravioli is chilled and ready to bake just cut accordingly either with a pizza cuter, knife, cookie cutter or whatever you choose to cut it with.
The pasta maker attachment makes it easy, they just tear apart at the seams easily once ready to break apart.
These are my raviloi
Final Ravioli Assembly
Preheat oven to 350F
I used a glass pie dish to bake mine, you can use whatever you have around. Coat bottom of pan lightly with the sauce, place ravioli on top of the
sauce. They can sit on one another, but not too much. I fit about 24 in one plate. Top ravioli with sauce and lightly shredded mozzarella. Cover with
foil and bake 15 mins, then take cover off and bake 7mins.
If you are making your own ravioli with thicker pasta it will require more cooking time so just watch your time and adjust accordingly.
Serve with bread and voila dinner is served!
edit on 1/30/2012 by mblahnikluver because: fixing color