How to make ravioli

A recipe from cooking-ez.com

For 36 raviolis, you will need:

• 1 300 g Fresh pasta dough
• Total weight: 300 grams

Times:

Preparation
1 hour 20 min.

Step by step recipe

• 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.
• 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).
• 3: 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.
• 4: 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.
• 5: Flour the ravioli mould generously.
• 6: Lay a strip of pasta over the mould. This should overhang a little all round.
• 7: Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).
• 8: Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.
• 9: Moisten the second sheet of pasta all over.
• 10: Place the second sheet of pasta moistened side downwards on top of the mould.
  Press to seal the layers of pasta.
• 11: Roll over the top with a rolling pin to cut the ravioli, first in one direction...
• 12: ...then in the other.
• 13: Peel away the pasta trimmings.
• 14: Then take the ravioli out of the mould...
• 15: ...and place on a wire rack.
  Remove any excess flour with a dry brush.
  Your ravioli are ready for cooking or freezing.
• 16: Repeat the whole process with the remaining dough, adding in the trimmings from stage 13 of the first batch.
• 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.

Remarks

It isn't easy to get the dough to the ideal thickness: too thick and the texture is unpleasant to eat, too thin and it will tear during filling. Do make a note of the settings on your pasta machine when you find the right ones, so that you will know for next time.

---