Ingredients for pasta:
2 Cups flour
3 Large eggs or 4 small eggs
1 Teaspoon salt
1 Tablespoon oil
Serves 6 generously
Photo below: pasta dough drying before cooking using half of the dough recipe for 16 ravioli shapes
Over time I've developed my egg pasta dough, and the cutting and cooking technique.
In large bowl, stir together flour and salt. Break eggs into center of flour/salt mixture and add oil.
Stir together with fork until stiff and then knead mixture with hands like making bread, till blisters break on surface.
Cover ball with towel and let rest an hour.
I cut ball into 3 or 4 pieces, covering resting pieces I'm not working with. At this stage you could put extra cut sections into freezer to use another time.
On a floured surface roll out the dough section into a long rectangle and turn over, roll, and continue the process until it is as thin as 4 sheets of printer paper.
To make ravioli shapes, lay rolled out dough over the metal shape. Next lay on plastic mold to make depression, place 1 heaping teaspoon of filling (we like ricotta cheese mixed with grated parmesan) in depression. Lay on second layer of dough. Roll over with rolling pin until ridges on metal form poke through. Trim off dough around edges. Invert onto surface to dry out. - Allow at least 2 hours, turning over at least once to dry out evenly. Be sure all edges of each ravioli are sealed together before cooking. I use the Norpro set but use what you like. I bought this set myself and have not been paid to advertise it.
To cook raviolis, bring large pan of salted water to gentle boil, slip each ravioli into pan and cook 7-10 minutes on low heat. Using a slotted spoon, lift each ravioli out onto serving dish and top with favorite sauce. We like both melted butter and garlic and a marinara sauce of chopped canned tomatoes, added to sautéed fresh garlic and chopped zucchini.
How to Make Fresh Ravioli - Recipe and Photos copyright 2016 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
web site: http://www.susankramer.com
page created November 13, 2016