Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!
I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!
Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli
3 cups flour
1/2 cup water
Extra flour for surface.
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped
Clean your work surface. If it is porous, cover it with waxed paper.
Wash your hands!
Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.
Add water 1 tbsp. at a time and continue kneading until a dough ball forms.
If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.
When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.
Sprinkle some flour on the pasta machine and work surface.
Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)
Place 1 tbsp. of filling on the dough approx. 1 inch apart.
Fold the dough over and press finger between filling.
Cut with a knife into squares.
Press and seal the raviolo’s edges with a fork.
Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.
I made a quick SanMarzano pan sauce.