Making your own pasta is so satisfying! Here is a recipe for a couple of different kinds of ravioli. You can use my fillings or create some of your own.
Whether you use a pasta machine to roll your pasta, or roll by hand, it doesn’t take too much effort to create a lovely lunch or simple supper!
The basic recipe for the pasta is based on a Jamie Oliver recipe. It’s pretty easy to do and the pasta dough is rich and silky. The quantity makes enough for 12 ravioli.
Ingredients
3 large free-range eggs
300g Tipo 00 flour
Method
Put the flour into a large bowl. Make a well in the centre and add the eggs into the bowl. Break up the eggs with a fork in the well.
Gradually incorporate the eggs into the flour, mixing with your fingertips. Mix until you have combined all the eggs into the flour and you have a rough dough.
To make the Taleggio and Walnut Ravioli, I mixed in a small handful of fresh thyme leaves to half of the dough quantity before the kneading stage.
Now knead both kinds of rough dough until each comes together into a smooth ball, and continue kneading until the dough has been really worked well, and is smooth, soft and silky.
Wrap the doughs in cling wrap. Leave in the fridge to rest for 30 minutes to 1 hour, in order to make it easier to roll and shape.
For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.
If unsure about how to roll the dough using a pasta machine, there are plenty of “how-to” videos on YouTube.
You can also roll your dough by hand using a rolling pin. Jamie Oliver’s advice is to roll small pieces of dough, one at a time. Try to get them as thin as you can.
Thyme, Taleggio and Walnuts Ravioli
Combine 100 gms or so of taleggio cheese (any soft rind cheese will do) and a dozen or so walnuts chopped.
Ravioli with Pecorino and Sundried Tomato
Combine 100 gms or so of pecorino cheese (parmesan will work too) and a small handful of chopped sundried tomatoes.
For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.
Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.
Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.
For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.
The Quirk and the Cool 