Here’s a quick video on how easy it is to make fresh pasta dough — and Ravioli! It’s easier than you think. Recipe is below. And video gives you a visual step by step. Let me know if you try it, and how it worked out. And if you have any questions. 🙂
Chef Paulette at ChefPaulette.net Music & Camera by DuaneSpencer.com Recipe: For the Pasta Dough: 2 cups all-purpose flour pinch salt 3 large eggs, lightly beaten 2 teaspoons olive oil Make the dough: Whisk the flour and salt in a large bowl. Create a “well” in the middle. Pour egg mixture into the well center. Using a fork slowly mix the flour into the egg, until the dough starts to comes together. Gather the dough and knead on a lightly floured surface until most of the floury color disappears, and the dough is smooth. Shape into a ball and cover with plastic wrap. Let rest for 30 minutes - 1 hour. For the filling: 1 and 1/2 cups ricotta 1/4 cup grated parmesan cheese 1-2 tablespoons minced fresh Italian parsley salt & pepper to taste Make the filling: In a medium mixing bowl, mix the ricotta, grated cheese, and parsley. Combine well. Season with salt & pepper. Make the ravioli: Cut the pasta full batch into 4 quarters. Use two of the four quarters of the pasta dough recipe. Work with one piece at a time and keep the other pieces covered in plastic wrap. Flatten the dough into a rough rectangle, and roll through the pasta machine, changing the numbers from thick to thinner, one at a time until you reach desired thickness …usually about the 5th or 6th number. Dust the sheet with flour in between every couple of numbers if it feels too sticky. Lay the sheet on a table. Place scant teaspoons-full of filling in row on the bottom half of the sheet, about an inch apart. Fold the top half over the bottom half. Press all the edges closed to seal well. Cut in between to make the individual ravioli. Place the finished ravioli on a flour-dusted sheet and repeat with the rest of the dough.