Italian Ravioli Recipe
Home Made Ravioli
Italian Ravioli
The Ravioli in Italian, basically means stuffed pasta. There are various ways to make raviolis and they may be filled with any combinations of vegetable, meats, ricotta, fish and chicken.
For this home made ravioli recipe here are two methods for making the pasta dough:
Ingredients for Pasta Dough
- 2 1/2 cups all-purpose flour, un-bleached
- 1/2 cup semolina flour
- 4 eggs
- 1 tsp. salt
Fontana Method
Combine both flours, salt and mound on a large flat work surface. Make a hole in the center of the mound with your fist or a small bowl to create a well or the "Fontana". Next, crack the eggs into the center of the well and beat gently with a fork or similar tool in order to break up the yolks. Using one hand, begin bringing up the flour from inside the well or flour wall to mix with the eggs. Move in a clockwise motion. Use your other hand to keep the outside of the flour wall together and upright. Try to avoid breaking through the wall.
Continue working the flour into the eggs until a ball of dough is made that is not soupy and holds together keeping it's shape. If you have excess flour, push aside. Keep kneading the dough till a smooth ball is made. If the dough is sticky, add a little more flour but do not add too much. This will make the pasta dough tough.
When the right consistency is obtained, set the ball of dough on a floured surface, cover with a bowl or damp cloth and let set for 30 minutes. When you are ready to roll out, cut dough into 4 smaller balls.
Hand Cut Method for Ravioli
Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle. If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife 6 rows of five 2 inch squares. In the center of each square place a small amount of your preferred ravioli filling and gently cover with a second sheet of pasta dough using the same rolling method as before.
Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli. Then take a pastry wheel and cut between the rows in both directions. You now have 24 Ravioli ready to cook.
Using a Ravioli Form
Roll out dough same as above to fit a ravioli form leaving a 1/2 inch over-hang. Using the top of the form, make a slight impression on the dough and place a small teaspoon of desired filling in each impression. Cover with a second layer of pasta dough and using a rolling pin, press down firmly and roll over the top of form to cut the ravioli. Turn the form over and gently press out the individual pieces. Place on floured sheets or wax paper until ready to cook.
Making Pasta Dough in a Food Processor
For making Pasta dough in a processor, insert metal blade and using the same ingredients as above, add eggs and process till smooth. In a separate bowl combine the two flours, salt and slowly add to the egg mixture till a ball is formed and the dough leaves the side of the mixing bowl clean. If dough is too sticky, add more flour. If it is too thick or dry add small amounts of water and continue to process.
When the right consistency is achieved, knead the ball of dough on a floured surface for 4 to 5 minutes, then set aside and proceed as shown above.
For a chicken ravioli recipe try this:
Italian Chicken Ravioli
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