One of the more popular Italian pasta dishes is ravioli. Ravioli
is essentially stuffed pasta that comes in numerous variations. It can
be filled with cheeses, vegetables, and a variety of meats. Here is a
basic pasta recipe and the different ways that you can make the noodles
at home. You can choose to stuff your ravioli with whatever you would
like.
Ingredients
There are only four ingredients that you need to make ravioli dough. These include 2.5 cups of all purpose flour, half a cup of semolina flour, four eggs, and just a teaspoon of salt. From there you can prepare the dough and then cut or shape it into ravioli.
Preparing The Dough: Fontana Method
It is easy to prepare ravioli dough by hand using the Fontana method. You will need a large, flat work surface. Start by combining the two flours with the salt and creating a mound. At the center you will need to make a well with your fist or a small bowl (this is the "Fontana").
Crack the eggs into the well, and the beat gently with a fork to break the yolks. Using one hand, bring the flour up from the inside of the well to mix with the eggs, working in a clockwise motion. You should keep the outer wall of flour in place using your other hand.
Continue to work with the flour and the eggs until you have a soft ball of dough that will hold its own shape. Push excess flour aside and continue to knead the ball until it is smooth. Add a little flour as needed to prevent the dough from being sticky, but use care not to add too much as it will cause your raviolis to be tough.
Once you have your dough at the right consistency, set it on a floured surface and cover with a damp cloth. Allow to sit for 30 minutes and then cut it into four smaller balls for rolling.
Preparing The Dough: Food Processor Method
If you prefer, you can make your ravioli dough in the food processor. Process the eggs until smooth. In a separate bowl, combine the flours and salt, and then slowly add this mixture to your eggs. Continue to add the flour until you have a ball of dough that no longer sticks to the side of the bowl. You can continue adding flour until it reaches the right consistency, or if it becomes to dry add a small amount of water. Remove the dough from the bowl and knead it before allowing it to sit as mentioned above.
Ravioli: Hand Cut Method
Once you have prepared your dough it is time to cut it. Roll one of the smaller balls into a 12 by 10 inch rectangle. Using a ruler and a kitchen knife, you should cut 6 rows of five 2 inch squares. You should then spoon in your filling. Roll out a second sheet and cover. Press down between the rows to seal the ravioli, and then cut with a pastry wheel. Repeat for the remaining dough and cook.
Ravioli: Form Method
You can also make ravioli using a form. Roll out the dough so that it will fit your form, leaving half an inch in overhang. Make a small impression in the dough to spoon your filling into. Cover with a second layer of dough, pressing down firmly with a rolling pin. Flip the form over and press out the pieces, repeat for the remaining dough, and cook.
There are only four ingredients that you need to make ravioli dough. These include 2.5 cups of all purpose flour, half a cup of semolina flour, four eggs, and just a teaspoon of salt. From there you can prepare the dough and then cut or shape it into ravioli.
Preparing The Dough: Fontana Method
It is easy to prepare ravioli dough by hand using the Fontana method. You will need a large, flat work surface. Start by combining the two flours with the salt and creating a mound. At the center you will need to make a well with your fist or a small bowl (this is the "Fontana").
Crack the eggs into the well, and the beat gently with a fork to break the yolks. Using one hand, bring the flour up from the inside of the well to mix with the eggs, working in a clockwise motion. You should keep the outer wall of flour in place using your other hand.
Continue to work with the flour and the eggs until you have a soft ball of dough that will hold its own shape. Push excess flour aside and continue to knead the ball until it is smooth. Add a little flour as needed to prevent the dough from being sticky, but use care not to add too much as it will cause your raviolis to be tough.
Once you have your dough at the right consistency, set it on a floured surface and cover with a damp cloth. Allow to sit for 30 minutes and then cut it into four smaller balls for rolling.
Preparing The Dough: Food Processor Method
If you prefer, you can make your ravioli dough in the food processor. Process the eggs until smooth. In a separate bowl, combine the flours and salt, and then slowly add this mixture to your eggs. Continue to add the flour until you have a ball of dough that no longer sticks to the side of the bowl. You can continue adding flour until it reaches the right consistency, or if it becomes to dry add a small amount of water. Remove the dough from the bowl and knead it before allowing it to sit as mentioned above.
Ravioli: Hand Cut Method
Once you have prepared your dough it is time to cut it. Roll one of the smaller balls into a 12 by 10 inch rectangle. Using a ruler and a kitchen knife, you should cut 6 rows of five 2 inch squares. You should then spoon in your filling. Roll out a second sheet and cover. Press down between the rows to seal the ravioli, and then cut with a pastry wheel. Repeat for the remaining dough and cook.
Ravioli: Form Method
You can also make ravioli using a form. Roll out the dough so that it will fit your form, leaving half an inch in overhang. Make a small impression in the dough to spoon your filling into. Cover with a second layer of dough, pressing down firmly with a rolling pin. Flip the form over and press out the pieces, repeat for the remaining dough, and cook.
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