{ Homemade Ravioli Pasta }

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Hello, and welcome to my first post!

Homemade pasta is one of my favorite things in the whole world and after spending months preoccupied with writing a thesis I spent my first day, finally free from the clutches of hell, making pasta with my lovely husband.

Pasta is super easy to make, but it takes a long time so I would recommend if you follow this recipe that you give yourself at least 4 hours of free time. I know that sounds a lot and you’re probably thinking “stuff that”, but TRUST ME the taste of freshly made pasta is unlike anything you’ve tried before! Especially ravioli!

For the stuffing I simply made my own mix which included spinach, ricotta, some mozzarella, mushrooms, and fresh herbs. All the ingredients were freshly bought from the farmers market and I try to use organic products wherever possible. Also, it is important to note that a pasta machine is preferable and super easy to use, but if you don’t have one you can use a hand roller – But it will be  a work out!

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{ Pasta Recipe }                                                    Makes: Around 60 ravioli’s – Half the recipe if you are only cooking for 1-4 ppl

6 Cups Plain Flour (Organic or OO)

6 Eggs, at room temperature

3/4 Cup of water

2 tsp Olive Oil

1 tsp Salt

{ Directions }

1: place six cups of flour on clean work surface and make a crater in the middle for the rest of the ingredients. Add eggs, oil, salt and begin by using your hands to mix and break up the eggs. Start brushing in some flour from the sides slowly until it starts to form into dough. Gradually add in water little by little as the dough starts to take its final form. Knead dough about 5-10 minutes. Note that the dough is quite tough and kneading it is a work out! It helped to separate the dough into two and knead smaller amounts separately. Separate dough in two  (if you haven’t already done so) and cover with cling wrap for 30 minutes

2: During this time you can begin to make the filling. As mentioned before the filling can be anything you want or desire. I added around 300-400g of ricotta with a handful of spinach, Italian herbs, some mozzarella (depending on how cheesy you want it)  and finely cut mushrooms. Feta, Parmesan, and sun-dried tomato’s are all vegetarian friendly options as well. Alternatively you can cook some minced meat and use that as well.

3: Remove plastic wrap and rip off small handfuls of dough at a time – only enough to fill one handful. Start on the thickest setting and push through pasta machine. I like to have my kitchen table ready for the pasta sheets by putting down a table cloth and lightly dusting it with flour. Lightly dust each pasta sheet the first time it goes through and after to last time – this will stop the pasta from sticking in the machine. repeat process until pasta is around 1.5 to 2mm thick. the strips will get longer as the pasta gets thicker so feel free to cut it into smaller, more manageable sizes.

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4: Dust the surface with flour and begin by using a medium sized cookie cuter (around 2-2.5inches) to cut out the pasta circles. These create big ravioli’s when cooked so if you want smaller ones use a smaller cutter. Put a small amount in the center of the circle and fold in half, making sure to press down firmly to seal the ravioli. Put aside and repeat process. I only used half the dough for ravioli and made around 25-30. So I used the rest to make fettuccine, simply by rolling it through the pasta machine’s fettuccine cutters.

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{ Helpful  Tips}

You can freeze the ravioli in freezer bags to keep for another day!

I Hope you enjoy making Ravioli as much as I did!

L&S

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