I think I’ve mentioned my husband’s propensity towards making pasta before. To encourage this talent (I benefit from his pasta wizardry, too!), I bought him several pasta-making accessories for Christmas this year, including a ravioli press. This simple gizmo, purchased at an anonymous-looking kitchen gadget outlet in Rehoboth, DE, simplifies the ravioli process tenfold. He is now able to whip up a dozen raviolis at once, and they are all the same size and hold the equal amounts of filling!
Of course, you can dress these up any way you’d like, but for his first test run with this gadget, Kevin stuck with a simple cheese ravioli topped with homemade alfredo (this recipe will come in another post) and broccoli.
The base recipe for these ravioli is Kevin’s go-to pasta recipe, cut differently and used in other recipes on this blog like: Asian Basil & Noodle Stir Fry and Aw Shucks! Pasta. You can cut it into squares, then pinch into bows for farfalle, strips for fettucini, leave in sheets for lasagna, etc.
Kevin’s Cheese Ravioli
- 2 1/3 c. flour
- 1/2 tsp salt
- 2 eggs (Valley View Farms)
- 1/3 c. water
- 1 tsp. olive oil
- 1 c. ricotta cheese (Keepsake Farm)
- 1 egg (Valley View Farms)
- 1/4 c. parmesan cheese (Klein Farm)
- 4 T. fresh basil (frozen from our garden)
- salt & pepper to taste
For the Pasta:
- Beat two eggs for pasta.
- Place flour, salt, and the two eggs in food processor.
- Pulse until mixture looks like cornmeal texture.
- With processor running, add water and olive oil.
- When dough forms a ball in processor, turn out onto a floured surface.
- Cover and let rest for 10 minutes.
- Divide dough into quarters and roll into rectangles about 7 inches wide by 12 inches long (or use a pasta machine, if you have one)
- Let sheets of pasta rest 20 minutes.
For the Ravioli:
- Mix ricotta cheese, fresh basil, parmesan, salt & pepper in medium bowl.
- Beat egg, then mix into ricotta mixture.
- If using a ravioli press:
- Place first sheet of pasta on press and push mold into pasta to form depressions.
- Fill depressions with ricotta mixture.
- Place second sheet of dough over press.
- Roll over dough with rolling pin, until perforations can be seen at ravioli edges.
- Remove individual ravioli from press.
- If forming ravioli by hand:
- Cut dough into whatever size squares you’d like.
- Place small spoonful of ricotta filling on center of a square.
- Brush edges of square with water or beaten egg and pinch another square of pasta on top.
- Repeat until pasta squares and filling are all used.
- Bring large pot of salted water to boil.
- Add ravioli, working in batches if necessary, and cook until they float to the surface.
- Strain ravioli.
- Serve hot, topped with your favorite sauce or butter and parmesan cheese.