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Homemade ravioli dough and filling is incredible. To get the perfect effect, you are best to use a pasta machine. In this recipe, I have explained how to make the pasta dough using a rolling pin, as well. If you opt into using this method, the pasta will be a little thicker and perhaps a little chewier. The filling is not traditional, but very tasty. The combination of the three cheeses, garlic, salt, and pepper, makes the dish out of this world.
This dish makes an excellent main course that the entire family will love. It is excellent served up with freshly grated Parmesan cheese. Freshly baked buns and a salad also make excellent side dishes. Give our homemade ravioli dough and filling a try. You are guaranteed to love it. You can also add any sauce you wish over the top of the ravioli. In a pinch spaghetti sauce can be used. Although this is not really traditional is is tasty and adds a unique effect.
- 2 3/4 cups all purpose flour
- 3 eggs
- 1 tbsp olive oil
- a dash of salt
- 1/4 cup of milk
- 1 beaten egg for sealing
- 1 egg
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup of mozzarella
- 2 cloves of galic, crushed
- Salt and pepper
1. In a mixing bowl, combine the ricotta, Parmesan, and mozzarella cheeses. Add in the egg and the garlic. Season with salt and pepper. Stir using a fork until well combined and a smooth paste like texture forms. Cover with a plastic wrapper and allow to sit in the fridge for at least 30 minutes.
2. Place the flour on a flat surface. Form a well in the center. Add the eggs and gently beat with a fork. Add in the olive oil, milk, and salt. Using your hands, work the mixture until everything is well incorporated and a sticky dough forms. You can also do this in a mixing bowl using a spoon if you wish.
3. Dust the surface with a little more flour. Knead the dough for a few minutes until smooth and elastic. Place it in a bowl, cover with plastic wrap, and allow it to sit for half an hour to let the gluten rest.
4. Remove the dough from the fridge and place it on a floured surface. Form it into a disk about 8 inches in diameter. Cut the disk into 8 pieces – similar to slicing a pizza. Form each piece into a patty.
Using a pasta Maker:
Using a pasta maker, place the patty through using the highest or widest setting on the machine. Fold it in half and place it through the machine again. Make sure you apply a light dusting of flour to both sides each time you pass it through. On my machine I use setting number 7. Reduce the setting to about the middle (number 5 on mine). Run the dough through 2 more times. Reduce the machine to the second or third lowest setting. Roll the dough through 2 more times. You will now have a long, narrow strip. Set it aside on a flower dusted surface.
Using a rolling pin:
On a floured surface, roll each patty out as thinly as possible. You are going to want a long, narrow strip. You might have to roll in one direction, fold the dough in half, and roll in the same direction again. This process may have to be repeated 2 or 3 times before you achieve a good result.
5. Crack an egg into a small bowl and beat it well.
6. Scoop up about a teaspoon full of the ricotta mixture and place it along one strip of the pasta dough – about a 1 inch or so from the top edge. Make about a 1 1/2 inch spaces between fillings. Using a brush or your fingers, apply the beaten egg mixture along the side of the dough strip and in between the piles of filling. Place another strip over the top. It is best to start from one end and use your fingers to press around the filling to get the air out and seal it well. Make sure they are well sealed or the ravioli will explode while cooking. Using a knife or pizza cutter, trim each ravioli to your desired size and shape. You can also use a fork and press down along each edge. This creates a nice design. It will also ensure that the ravioli in well sealed.
7. Set the aside on a platter with a dusting of flour.
8. Cook the ravioli in a boiling water until it floats. This should only take about 1 1/2 to 2 minutes. Once floating, drain and set aside on a platter.
9. Serve with favorite pasta sauce and garnish with grated Parmesan cheese.