PastaEric DiGioseApril 11, 2020Arrabbiata

Making Ravioli at Home

PastaEric DiGioseApril 11, 2020Arrabbiata

Ravioli are easier to make that you might think. Using the standard Sawce Pasta Dough recipe, used in the tagliatelle recipe, these ravioli will be rolled out to their thinnest possible thickness, stuffed with a spinach and ricotta filling, and tossed in a nice butter and olive oil pan sauce.

Working With Thin Dough

As you work through making the pasta dough, keep in mind that ravioli are actually two sheets of pasta, stuffed with a filling, so it will be important to roll the dough extra thin, as we will essentially be doubling the thickness in the final product.

As we will also be stretching the dough over the filling, the gluten will have to be very developed. It may seem like a lot of work, but kneading this dough for 10 minutes, or more if required, will ensure that the dough is developed enough to withstand a thinning out and a stretching.

Choosing A Filling

This recipe is going to use a spinach and ricotta filling, but any combination will work. It is important that all of your ingredients that need cooking are cooked beforehand, and brought down to room temperature.

These are fresh ravioli, so they will only be in the salted pasta water for 20-30 seconds. If using meats, this is no where near enough time to cook the filling, so be sure to cook it before hand. The same for any vegetables.

Another important consideration is avoiding liquid heavy fillings. This could be excess moisture from cheeses, a cut of meat simmered in a tomato sauce, or even vegetables that are sauteed.

Since we are resting these fillings into raw pasta, we want them as dry as possible, to avoid over hydrating our pasta sheets and causing a soggy, sagging pasta that will break part when cooked.

Ready To Get Started?

All you will need for this is a rolling pin, and any knife to cut the shapes.

What You’ll Need

Makes roughly 6 servings

For the ravioli pasta:

2 cups of flour (Photos use a cup each of 00 and semolina. Any type of flour will work fine
5 eggs (Will be using 3 yolks and 2 full eggs)
Salt
1/4 cup water (reserved, use as needed)

For the filling:

Olive oil
1 head of spinach, stems removed
1/3c ricotta cheese
Optional: 1-2 tbsp each of chopped parsley, grated Parmesan
Seasonings: Sawce Hot Italian, or Salt, Black Pepper, Red Chili Pepper Flakes, Oregano to taste

For the pan sauce:

Olive oil
2 tbsp of butter, divided in 4 pieces

Lets Do This

On a dry surface, combine the flour and salt
Create a well in the center and add 2 eggs and 3 egg yolks. When separating the eggs as seen above, reserve the egg whites in a bowl. These will be used to seal the ravioli together
Begin incorporating your egg into the flour by whisking with a fork. Eventually the dough will begin to form
When the dough forms, flour your hands and begin to incorporate the rest of the flour. Continue kneading the rough ball for 5-10 minutes, until a smooth ball forms. It is okay if some of the dough is not combining.
If the dough is too dry, and flakes apart, add water in teaspoon intervals, and knead through.
Continue kneading the dough for a total of 10-15 minutes, until the aforementioned round smooth ball forms as seen below
Lightly sprinkle with flour and cover in a towel or cling wrap. Let the dough rest for 30 minutes to help develop

While The Dough Rests: Making The Filling

On medium-low heat, add olive oil to a pan
When heated, add spinach and seasonings and toss until spinach has wilted down. Remove from the heat and let spinach drain on a paper towel
Meanwhile, in a mixing bowl add ricotta, parsley and Parmesan if using, and seasonings When spinach has cooled, add spinach and toss to combine the filling

Revisiting The Pasta

Take the pasta dough and cut into 3 equal pieces. Place two back in the cover to keep from drying, and on a well floured surface place the remaining piece
Flour your rolling pin and begin to roll on out pasta dough until very thin
When the rolling is complete, cut the dough in half leaving one sheet aside
Using 1/2 tsp increments, scoop your ravioli filling and place on the remaining pasta sheet, leaving 1 inch increments in between each piece of filling. This is the bottom half of your ravioli
Taking your finger, or a brush, dip into the reserved egg whites and paint around your fillings. The remaining area of the bottom half should now be coating a light egg white layer
Grab the reserved sheet of pasta dough and use the rolling pin once more to ensure it is thin. Once ready, place over the bottom sheet to create the top layer of your ravioli
Using your fingers push down on the area around the fillings, sealing the top layer to the bottom layer’s egg white coating
Once sealed, use a knife or ravioli cutter to cut your individual ravioli. As you cut each piece, place on a lightly floured flat surface
If not using right away, sprinkle flour over, and cover or place in a ziplock bag and freeze

You should see your fillings make little peaks. Thanks to that hard work rolling the dough, it won’t break!

Serving The Ravioli

Bring a pot of water to a boil, adding salt
Meanwhile, heat a pan on medium low heat, adding olive oil to coat the bottom and 2 pieces of butter, stirring together. The butter should foam, but not brown
When the butter has melted, working in 6-10 ravioli increments, drop the ravioli into the pasta water and cook for 20-30 seconds
As each ravioli cooks, and may float to the top, remove with a slotted spoon and place directly into the butter sauce
Add the remaining two pieces of butter and lightly toss the ravioli in the sauce to coat. Similarly, you can use a spoon to scoop the sauce from the bottom of the pan and coat the ravioli. Continue cooking into the sauce until the butter has melted and the ravioli are coated
Transfer to a plate, using a spoon to drizzle over any remaining sauce. Top with parmesan and parsley and serve hot