PREP: 1 hour STAND: 10 minutes COOK: 7 minutes per batch MAKES: 48 to 60 ravioli
Homemade Ravioli
What You’ll Need
1 recipe Homemade Pasta (page 325)
1 egg, lightly beaten
1 Tbsp. water
Desired filling (pages 332–333)
How to Make It
1. Prepare Homemade Pasta dough. To shape ravioli, in a small bowl combine egg and the water; set aside. Cut dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Drop about 1 tsp. of desired filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling. Let stand about 10 minutes before cooking.
2. To cook ravioli, in a Dutch oven bring a large amount of salted water to boiling. Gently drop 12 to 15 ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently 7 to 9 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
To use a ravioli frame: Cut a sheet of rolled dough so it is a little longer and wider than the frame. Place dough over frame, making sure it completely covers frame. Using your fingers, lightly press dough into hollows of frame. Fill each hollow with about 1 tsp. filling. Moisten the dough around filling by brushing it with water. Cut another sheet of rolled dough so it is a little longer and wider than frame; place on top of filled dough. Using a rolling pin, roll over top of dough, pressing firmly to seal and score ravioli. To remove ravioli, carefully invert frame onto a floured surface. (You may need to tap one end of the frame against the surface to dislodge ravioli.) Cut dough into individual ravioli, trimming excess dough. Repeat with the remaining dough and filling.
PER 6 RAVIOLI WITH CHEESE FILLING: 353 cal., 16 g fat (3 g sat. fat), 101 mg chol., 560 mg sodium, 40 g carb., 2 g fiber, 13 g pro.
1. Brush the dough strips lightly with beaten egg. This will help form a seal.
2. Fill the ravioli by dropping filling at 1-inch intervals along the dough strips. Cover the filling with another strip of dough.
3. Press down firmly on the top strip of the dough to seal the edges around the filling.
4. Cut each ravioli from the strip using a pastry wheel, pizza cutter, or knife.