You don�t need special equipment to make ravioli - just a rolling pin, a knife and a fork.
Making ravioli is a little easier if you happen to have a ravioli stamp or a ravioli press, but those aren�t necessary. Ravioli can be made ahead and frozen for later use.
Start this project by making the filling and setting it aside until the ravioli dough is prepared.
Combine all ingredients and mix well. Refrigerate until ready to use.
Basic Ravioli Dough
Sift together flour and salt. Mix eggs, oil and water in a separate bowl. Make a well in the center of the flour mixture and add liquids gradually, mixing until all liquid is absorbed. On a floured board, knead dough for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14- by 8-inch rectangle, with a thickness of no more than 1/8 inch.
If using a ravioli press: Lay one piece over the form and place 1 to 2 teaspoons of filling in the center of each square. Top with second piece of dough and roll over with a rolling pin until creases are visible between each square. Separate ravioli and place on a baking sheet. Cover and set aside. Repeat process with remaining dough and filling, reincorporating dough scraps into each dough ball as you go.
Without a press: With a knife, lightly mark one layer of dough into 21?2-inch squares (without cutting through the dough). Place 1 to 2 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside.
When baking sheet is full (with a single layer), refrigerate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes.
Makes 25 to 30 2-inch ravioli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 2" Ravioli (66g)|
|Recipe Makes: 25-30 2" Rav|
|Calories from Fat: 51 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 137.8mg||42 %|
|Sodium 287.1mg||10 %|
|Potassium 82.3mg||2 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13.5g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
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