Ravioli

Ravioli is a very delicious and easy pasta to make. It’s always much easier if you have a pasta roller, every time I make fresh noodles, I wish I had one.

The recipe is fairly simple and straight forward. This is also something you could make for valentines day to wow and amaze!

You can get creative with the filling, use cheese, pork, chicken, spinach, mushrooms, etc. (when using meat, make sure it is cooked prior to filling the ravioli).

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Ingredients:
2 cups all purpose flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra virgin olive oil

Directions:

Create a well in the middle of the flour with high sides.

Crack the eggs into the well. Add in salt and oil. Using a fork, beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well. As you continue to pull more flour and mix, the dough will start coming together.

Using your hands or a bench scraper, work the dough until it comes together. Add more flour if it is sticky, add a few splashes of water if it is too dry.

Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes or so.

Unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the mean time. Lightly flour your work surface. Roll out dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of pasta possible. Keep rotating and turning the dough to prevent sticking. Once your dough is rolled very thin, divide in half. Use your ravioli maker to form the ravioli.

If you don’t have a ravioli maker:
Once your dough is rolled very thin, place about a teaspoon of filling onto the dough about 1 1/2-2 inches apart. (Try your best not to overfill! It might take a few tries to figure out the perfect amount.)
Fold the top of the dough over the filling. Press the top piece of dough over and around the filling to remove any air bubbles.
Coat your circle cutter with flour and then press down firmly to cut out raviolis.
Place on a floured surface to prevent it from sticking.

Form the leftover dough into a ball and place in the plastic wrap to rest. Continue this pattern until all the raviolis are filled and cut out.

You can choose to freeze the raviolis in a plastic freezer bag for future use.

To cook, bring a large pot of salted water to boil.
Drop in your raviolis and stir gently. Raviolis will be finished cooking once they float to the top. Drain and pour back into the hot pot. Place on the warm burner. {You don’t need the burner on!}aker:

At this point you can place your trays of raviolis in the freezer for 24 hours and then transfer to plastic freezer bags for a quick meal.

Boil a large pot of salted water. Drop in the raviolis and stir gently. Raviolis are cooked when they float to the top.

Drain and pour back into the hot pot. Place on the warm burner to keep warm.

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