Pasta Making 101 - Raviolo Edition!
Bigger isn’t always better, but when it comes to Ravioli, I’m in that camp. There are no rules anymore. You can make a raviolo the size of your head and no one can stop you. Here’s a great foundation for making pasta. Once you’ve mastered the process, you can make hundreds of different noodles, shapes and cheesy filled treasures.
For the pasta dough:
2 cups all purpose flour or tipo 00
2 eggs
4 egg yolks
1-2 tablespoon olive oil, as needed
1-2 tablespoons water, as needed
Semolina flour, for storage
Make it!
On a clean table, create a mound with your flour and scoop out a well for the eggs. Add all eggs and carefully whisk with a fork, adding parts of the flour wall on each turn. Once it becomes a shaggy mess, use your hands to press the dough into itself. If needed, add your olive oil in small drizzles. If the dough is still very dry, and not incorporated, begin to dip your fingers into the water and add to the dough. Don’t fret if you’re still struggling with moisture. A lot of factors come to play here: how old your flour is, how large your eggs are, the temp. in your house, etc. Just continue to slowly add water until the dough smooths out.
Once the dough forms a ball, knead it for 5-10 minutes until smooth and elastic. Wrap dough in plastic, place in a bowl and let rest for 30 minutes.
Cut the dough in four quarters, re-wrapping the remaining three slices. Flatten the first piece with your palm and feed it through the largest setting of the pasta machine. Holding it long-wise, fold into thirds, so that the piece is the same width as the pasta machine. Feed through and repeat once more. Then feed the dough through each setting twice until you get to a 2 or 1. You’ll know it’s thin enough when you can see through the sheet to the silhouette of your hand.
Place 2-3 tablespoons filling a few inches apart on the dough sheets. Dip your fingers in water and streak what will be the edges of each raviolo (so that the top sheet sticks more easily).
Place the top sheet on the bottom and smooth it around the filling, careful to remove all air pockets before pressing to seal. Using a knife or pasta cutter, cut the ravioli out. Press the edges closed with a fork. Store on a semolina dusted cooking tray and allow to dry for a few hours uncovered. If cooking day-of or the next day, cover with a towel and refrigerate. If freezing, layer in a tupperware with sheets of parchment in between each raviolo.
To cook, carefully place the ravioli in gently boiling water and boil for about 7 minutes, until they are all floating to the top. Do not overcrowd the pot, 3-4 ravioli max.
Top with sage brown butter, parmesan and olive oil. Cheers!
For the filling:
Half a butternut squash
¼ cup ricotta
¼ cup mozzarella, shredded – lightly squeeze the liquid out using a towel
1 tsp. salt
½ tsp. pepper
Fresh thyme leaves
Make it!
Pre-heat oven to 400 degrees. Peel butternut squash and discard seeds. Cut into 1 inch squares and drizzle with olive oil, salt and pepper. Roast for 30-35 minutes until soft, but not crispy.
Using a potato masher, mash squash until smooth. Allow to cool completely.
In a large bowl, mix all other ingredients into the squash. Taste and adjust salt as needed.
