How to make ravioli

Step by step recipe:

  1. How to make ravioli : Photo of 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.
  2. How to make ravioli : Photo of 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).
  3. 10 min.How to make ravioli : Photo of step #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. 2 min.How to make ravioli : Photo of step #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. 1 min.How to make ravioli : Photo of step #5
    Flour the ravioli mould generously.
  6. 2 min.How to make ravioli : Photo of step #6
    Lay a strip of pasta over the mould. This should overhang a little all round.
  7. 5 min.How to make ravioli : Photo of step #7
    Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).
  8. 2 min.How to make ravioli : Photo of step #8
    Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.
  9. 1 min.How to make ravioli : Photo of step #9
    Moisten the second sheet of pasta all over.
  10. 2 min.How to make ravioli : Photo of step #10
    Place the second sheet of pasta moistened side downwards on top of the mould.

    Press to seal the layers of pasta.
  11. 2 min.How to make ravioli : Photo of step #11
    Roll over the top with a rolling pin to cut the ravioli, first in one direction...
  12. 2 min.How to make ravioli : Photo of step #12
    ...then in the other.
  13. 2 min.How to make ravioli : Photo of step #13
    Peel away the pasta trimmings.
  14. 3 min.How to make ravioli : Photo of step #14
    Then take the ravioli out of the mould...
  15. 3 min.How to make ravioli : Photo of step #15
    ...and place on a wire rack.

    Remove any excess flour with a dry brush.

    Your ravioli are ready for cooking or freezing.
  16. 40 min.How to make ravioli : Photo of step #16
    Repeat the whole process with the remaining dough, adding in the trimmings from step 13 of the first batch.
  17. How to make ravioli : Photo of 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.

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.

Source:

Home made.

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