How to make ravioli

For 36 raviolis, you will need:

1 300 g Fresh pasta dough
Total weight: 300 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Start to finish
1 hour 17 min.	1 hour 17 min.

Keeping:

A few days in the fridge, cowvered with plastic film. Freezes well.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 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.

Stage 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).

Stage 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.

Stage 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.

Stage 5 - 1 min.

Flour the ravioli mould generously.

Stage 6 - 2 min.

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

Stage 7 - 5 min.

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

Stage 8 - 2 min.

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

Stage 9 - 1 min.

Moisten the second sheet of pasta all over.

Stage 10 - 2 min.

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

Press to seal the layers of pasta.

Stage 11 - 2 min.

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

Stage 12 - 2 min.

...then in the other.

Stage 13 - 2 min.

Peel away the pasta trimmings.

Stage 14 - 3 min.

Then take the ravioli out of the mould...

Stage 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.

Stage 16 - 40 min.

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

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 36 raviolis : 0.49 €
Per ravioli : 0.01 €

Note : These prices are only approximate

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