How to Make Ravioli

Because divine little pockets of heavenly goodness, sealed with love like a present for your taste buds is way too long to put on a menu, this staple Italian dish is more commonly referred to as raviolis. Whereas the more known frozen stuff makes for a fast and easy dinner idea, nothing comes close to the real deal. Plus, it’s a versatile meal, letting you fill the raviolis with virtually anything you have in your house. Spinach, butternut squash, portabella mushrooms and sausage all make for savory fillings. If you’re feeling adventurous, crab, lobster, gorgonzola and pears are all delectable options too. Whatever you do, just leave the canned stuff to the kids.

Transfer yourself to Italy as we learn to cook raviolis from scratch in this online cooking class. Watch as we go through all the steps in the video, from mixing and rolling out the dough to techniques for filling the little beauties. Next step, pair those homemade raviolis with some homemade wine!

Pasta Ingredients:
4 each eggs
2 oz Olive oil
3/4 tsp Salt
14+ oz AP Flour
2 oz Semolina Flour
2 oz White Wine

Ricotta Filling Ingredients:
1# Fresh dry ricotta
1 tsp freshly grated lemon zest
1 cup Parmigiano-Reggiano Cheese
1 large egg plus 1 large egg lightly beaten with 2 Tbsp water
Salt and Pepper to taste
Nutmeg to taste

1. Combine flour, semolina and salt. Make a well on table.
2. Add eggs, olive oil and wine in center of well.
3. With a fork, whisk egg mixture and begin incorporating flour while whisking. Knead to combine to make a smooth dough. Add flour if needed. Press finger into dough it should bounce back.
4. Wrap the dough in plastic wrap and set it aside at room temperature for 20-30 min to rest.
5. Only use a small portion of dough at a time, keeping the remainder covered to prevent it from drying out.



Comments are closed.