Ravioli
Nothing is better than a homemade fresh Ravioli. Even if you mess up a few times in the beginning, it will be a fun process, and ravioli will still taste great. The great thing is, you can choose any kind of filling.
The dough preparation is similar then for a pasta
3 cups of fine white flour. I order mine on Amazon in bulk from Great River Organic Milling
3 eggs
2 tbs of olive oil
1/4 cup water
Make a volcano on a counter and into the crater go eggs, oil, and water. With a fork or wooden spoon start mixing and slowly incorporating the flour. As the dough thickens, start kneading with your hands. Keep adding flour in small amounts until the dough doesn't stick to your hands. Make sure you let it rest for at least 1/2 hour (under the bowl to prevent drying). Divide dough into even golf ball size balls. roll out the balls into flat thin strips or roll with Kitchenaid pasta adapter. You want to use enough flour on the counter and on the dough so it doesn't stick.
I added fresh dill to pasta sheets, then folded them and ran through a roller again
Here is a super simple filling
2 Tbs parsley chopped
2 eggs beaten
16 oz ricotta cheese
1 cup parmesan cheese grated
2 Tbs parsley chopped
1 Tbs olive oil extra virgin
1 tsp salt (I like using salt that has a lot of minerals like pink Himalayan)
1 cup spinach leaves baby spinach chopped.
Mix all the ingredients by hand or food processor if you have it and cool for a while in the refrigerator. Prepare this before you make a dough.
Spoon evenly separated on dough sheets
Brush egg whites on dough around the filling
Fold the half of your dough over the layered half of the sheets together and cut into squares. Press the air out of the pocket, otherwise it will fill with water. Throw into boiling salted water and simmer for about 10 minutes. Don’t overcook or you’ll make a sticky mess.
Serve with a light tomato basil sauce and sprinkle with grated parmesan
Add another layer on cookie sheet or saran wrap sprinkled with flower so you can freeze
