It’s been my goal to make homemade pasta at least every other week. So, after trying my hand at spaghetti and in the process christening my brand new pasta machine, I’ve proceeded to the next pasta level… that of filled pasta and specifically ravioli. There’s so many filled pastas I want to try – the possibilities of fillings and sauces are really endless – but I decided to start with an oldie but a goodie!
I’m getting the hang of it all now too. It’s not as hard or taunting as I first assumed and there’s something really worthwhile about making fresh pasta like this. It’s not even that time consuming!
For this ravioli, you’ll need to thinly roll out the pasta dough. I used my go-to recipe – 2 cups of flour with 3 eggs and a dash of olive oil and salt.
I’m getting better at using the pasta machine too!
Once you have your dough rolled out, it’s time for the fillings. I decided on classic cheese and used Parmesan and ricotta with an egg to bind it all together. Place a dollop of the filling in the center of the pasta and fold over, sealing the edges with your fingers.
Drop into boiling water for about 5 to 7 minutes or until tender. Add to your favorite pasta sauce.
Spinach and ricotta are a good combination as well and I might try a meat filled ravioli soon (though that always makes me think of Chef Boyardee). But, in the time being as a little bonus, I tried a little ricotta and fig jam filling and finished this ravioli off in a little brown butter for a more decadent variety!
I’m not going to lie, ravioli always seems a little boring too me so with this out of the way, I can move on to tortellini and agnolotti