There are times when store bought ravioli will do, like when you’re short on time or you’re craving some quick comfort food. However, the difference between packaged ravioli and homemade ravioli from your kitchen is like night and day. If you don’t know how to make ravioli, what’s holding you back? Homemade ravioli is what pasta night dreams are made of.
Step 1: On a large, clean work surface, make a mound out of 4 cups of flour
Step 2: Make a well in the center of the mound.
Step 3: Crack 8 jumbo eggs into the well.
Step 4: Use a fork to beat the eggs until they are fully mixed.
Step 5: Using the fork, gradually pull flour into the eggs. You’ll only need as much flour as the eggs can absorb, so keep an eye on your dough.
Step 6: As soon as the dough comes together, knead it until it’s smooth and elastic. If it gets sticky, add more flour as needed.
Step 7: Wrap the dough in plastic and refrigerate for 30 minutes.
Step 8: Use a pasta machine or roll the dough into two long rectangles, about 1/16-inch thick. (For tips and an in-depth tutorial on making your own pasta, click HERE.)
Step 9: Use a tablespoon to place filling (see below for filling ideas) about ½-inch apart at the bottom of each rectangle.
Step 10: Moisten the dough at the bottom edge of the rectangle and in between the filling.
Step 11: Fold the top of the rectangle down and press around each tablespoon of filling to seal the edges.
Step 12: Cut the ravioli out with a crimped cutter or knife, then use a fork to add texture around the edges.
Step 13: Freeze the ravioli for 2 minutes.
Step 14: Bring a large pot of salted water to boil.
Step 15: When the water is boiling, gently add the ravioli. When they float to the top, remove them with a slotted spoon and place them on a plate.
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