Name: How to make ravioli
Prep time: 1 h 17 min
Total time: 1 h 17 min
Yield: 36 raviolis
Cuisine: French
Ingredients: 300 g fresh pasta dough

Step by step recipe

Step 1

Prepare 300 g fresh pasta dough, prefarably the day before, and leave in the fridge to rest for several hours or overnight, wrapped in plastic film.

Step 2

Cut the dough into lumps of about 3 ounces (75 grams) and roll out the first one with a rolling pin, roughly into a strip.

Pass this strip through the pasta machine on its thickest setting ("1" if you have a Kenwood like mine).

Step 3 - ⌛ 10 min.

Pass through several more times, reducing the thickness each time by 1 setting, until the pasta is quite thin ("7" or "8* on the Kenwood).

Note: as it gets thinner, the pasta strip will get longer.

Step 4 - ⌛ 2 min.

When the strip is the right thickness, lay on a lightly floured worktop and cut into 2 pieces to fit the size of your ravioli mould.

Step 5 - ⌛ 1 min.

Flour the ravioli mould generously.

Step 6 - ⌛ 2 min.

Lay a strip of pasta over the mould. This should overhang a little all round.

Step 7 - ⌛ 5 min.

Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).

Step 8 - ⌛ 2 min.

Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.

Step 9 - ⌛ 1 min.

Moisten the second sheet of pasta all over.

Step 10 - ⌛ 2 min.

Place the second sheet of pasta moistened side downwards on top of the mould.

Press to seal the layers of pasta.

Step 11 - ⌛ 2 min.

Roll over the top with a rolling pin to cut the ravioli, first in one direction...

Step 12 - ⌛ 2 min.

...then in the other.

Step 13 - ⌛ 2 min.

Peel away the pasta trimmings.

Step 14 - ⌛ 3 min.

Then take the ravioli out of the mould...

Step 15 - ⌛ 3 min.

...and place on a wire rack.

Remove any excess flour with a dry brush.

Your ravioli are ready for cooking or freezing.

Step 16 - ⌛ 40 min.

Repeat the whole process with the remaining dough, adding in the trimmings from stage 13 of the first batch.

Step 17

At the end you will no doubt have a little dough left over.

This need not go to waste: roll the dough out thinly and simply cut into tagliatelle with a knife.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=15 %	48 g RDI=18 %	4 g RDI=5 %	269 kcal RDI=13 %	1,126 kJ RDI=13 %
Per ravioli	1 g RDI=1 %	4 g RDI=2 %	< 1 g	22 kcal RDI=1 %	94 kJ RDI=1 %
Whole recipe	30 g RDI=46 %	144 g RDI=54 %	12 g RDI=16 %	807 kcal RDI=40 %	3,379 kJ RDI=40 %