- No way I could possibly have even thought a few years ago that I could tackle homemade ravioli. But a couple weeks ago I accomplished it and it was so good. My husband went back for seconds (which is always a good sign). I followed the recipe from the Food Network for the ravioli and made my own filling.
- 3 cups all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
4 oz feta cheese (ricotta would be a good substitute)
1 to 2 cups shredded cheese (I used pizza cheese)
1 egg, beaten
1/4 cup grated parmesean
1. Slowly mix the flour and salt with the eggs, water and olive oil. The original recipe calls for using a food processor, but I did mine with a mixer.
2. If using a pasta machine wrap in cling wrap and put in fridge for an hour. If rolling by hand, kneed by hand (the mixer's kneeding attachment didn't work too well here) for 8 to 10 minutes. Wrap and put in fridge for an hour.
3. Mix cheeses and egg together. I found I didn't need the whole egg to make this bind. Too much egg will make the filling taste eggy. Put mixture aside.
4. After an hour, roll out dough paper thin. I found using smaller portions was easier to roll out than a large ball. The dough is really elastic.
5. Cut into equal squares (or as close as you can get) with pizza cutter.
6. Put a small amount (about 1 Tbsp depending on the size of your ravioli) in center of half the squares. Cover filled squares with empty squares.
7. Use a fork to seal the ends. This is very important otherwise your filling will come out when boiling.
8. Boil homemade ravioli for 2 to 4 minutes or until ravioli is floating.
9. Serve with jar pasta sauce or homemade sauce. I used the homemade sauce and add 1/2 pound of browned meat. Italian sausage would taste good, too.
** Note this is very time consuming. I plan to make some up one morning we are snowbound and freeze a bunch. Freeze before boiling. Simply put on a cookie sheet in freezer for an hour. Once froze store in freezer or foodsaver bags. No need to unthaw before boiling.**