How to make ravioli
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta.
In practice, it's a bit trickier than that and having the right equipment is important.
This recipe shows you how to make beautiful ravioli step by step.
In practice, it's a bit trickier than that and having the right equipment is important.
This recipe shows you how to make beautiful ravioli step by step.
28,5674.2/5 for 11 ratings
Last modified on: May 30th 2016
For 36 raviolis, you will need:
- 1
300 g Fresh pasta dough - Total weight: 300 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, cowvered with plastic film. Freezes well.
| Preparation | Start to finish |
|---|---|
| 1 hour 17 min. | 1 hour 17 min. |
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?
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).
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.
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.
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.
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.
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
How much will it cost?
- For 36 raviolis : 0.49 €
- Per ravioli : 0.01 €
Source
Home made.More recipes?
This recipe uses (among others) | Fresh pasta dough: You can get more informations, or check-out other recipes which use it, for example: |
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