Oct
06
2010

  Ravioli Attempt = Success

It turned out to be pretty easy to make my own ravioli, and they were delicious. Much better than the bulk frozen raviolis you get at the supermarket, and somewhat better than the fresh gourmet raviolis we can get at a local shop here.

I made the pasta dough the usual way (1 egg per 100g of flour, 1/2 semolina 1/2 unbleached white), and ran it through the pasta machine to a thickness of 6 on the dial. The first tray I made stuck to the ravioli tray a bit, so I sprayed some oil on the tray after that, and the next batches popped right out.

I made the filling very simple, just about 1 cup of ricotta, 1/3 cup shredded parmesan, 1 egg, salt, pepper, herbs.

I served it with sauce I made from fresh tomatoes last week.

Yum. I'll be making more ravioli in the future, for sure. It's way cheaper than buying the gourmet stuff, and tastes just as good, if not better.

I even have some linguini I cut from the leftover dough. Two pastas for the effort of one! I'll make that for lunch tomorrow. Today, I'm gonna heat up some chicken wings.