Making ravioli at home

There are certainly many great ravioli products out there but it always seemed to me like such a special thing to make at home. I mean, the filling possibilities are endless and how fancy does making your own ravioli sound? Winking smile

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With that said, I always thought it was a little too advanced for me… until one day Shannon had me and Kerstin over for a little ravioli making fun (ok, that first picture of me is embracing. I think I’m going to have to pre-approve all future pictures of me in the blogosphere :lol: ).

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We made the most delicious butternut squash/mascarpone ravioli and that’s when I realized that with the right tools, homemade ravioli is actually quite easy! I added the KitchenAid pasta roller attachment to my wishlist that very night and was very happy when Adam purchased it for me for Christmas! He’s a good husband! Smile

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Well, over 3 months later I finally made my very first batch of ravioli at home! Shannon was coming over to hang out so I put her to work as well. Winking smile It really is easy – I’ll show you! Smile

We made pasta dough out of 150g Italian 00 flour, 50g white whole wheat, 2 eggs and a pinch of salt. You start by making a little well for the eggs (see above), and gently incorporating the eggs into the flour – one at a time.

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With a bit of muscle (and a bit of water, if needed) these few simple ingredients become pasta dough!

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Divide into little pieces, and cover under a damp (not wet!) towel.

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Roll each ball into a disk, and then it’s time to use your fancy equipment! There is a knob on the right of the attachment – start with 1 (thickest) and work your way up to the thickness (or should I say thinness?) of preference (with a bit of trial and error, we learned that “5” was perfect for ravioli).

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With each round, the pasta sheet becomes thinner and longer!

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Whoa! Smile with tongue out

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Fold into thirds (or more) and repeat 2 or 3 more times (again, starting with 1… going up to 5). This will result in a smoother texture of pasta.

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Ready to turn those pasta sheets into ravioli?

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We made 2 different fillings – mashed potato and mushroom (Russian inspired) and shrimp, sundried tomato & feta. Both were fantastic!!

I had this “fancy” ravioli mold which produced very pretty ravioli but was a pain! Here is what the process looked like – you could also just free style it (you’ll see below we switched to that method after a while).

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Don’t these look professional? We were very proud! Open-mouthed smile

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Repeat with the shrimp filling.

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This pasta sheet was done at a “6” thickness – it was too thin to hold the shape together. See what happened? No bueno.

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Btw, if you have any extra dough after shaping your ravioli, you can combine all your scraps and run them through the machine again – you may just have another batch there!

Fresh pasta cooks very quickly. These were ready in 2-3 minutes in boiling water.

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Here are the free-styled ones (we sauteed them in a bit of EVOO, balsamic vinegar and chopped basil). So yum!

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It took a bit more effort and love but the results were well worth it. I can’t wait to continue experimenting with different pasta dough recipes and fillings.

Have you ever made ravioli from scratch? What fillings should I try next?

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