|This wonderful antipasto is worth the effort of creating your own fresh dough. Filled with your favorite Italian cheeses and savory ham, our recipe for baked ravoli is impressive in both looks and taste!|
Rustic Baked Ham & Cheese Ravioli
This wonderful antipasto is worth the effort of creating your own fresh dough. Filled with your favorite Italian cheeses and savory ham, our recipe for baked ravoli is impressive in both looks and taste!
- 8 cups all-purpose flour
- 4 eggs
- 1 cup DeLallo Extra Virgin Olive Oil
- 1 cup white wine
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 cup Grana Padano cheese, grated
- 1 cup Parmigiano-Reggiano, grated
- 1 cup DeLallo Whole-Milk Ricotta
- 1/2 pound cooked ham, diced in small cubed
- 2 eggs
- 2 tablespoons water
- Mound the flour in the middle of a wooden board. Make a well in the center of the flour. Break the eggs right into the center of the well. Beat the eggs with a fork until they are completely incorporated. Add all of your other wet ingredients, mixing them in the center of the well. Once fully combined, begin slowly whisking with flour. Introduce a little flour at a time, so the dough is well formed.
- You want to work the dough for a total of about 10 minutes. During the kneading, if the dough gets too nervous and tense (which is when it becomes too elastic and pulls back onto itself), you need to let it relax so that it is easier to work. Cover the dough for 5 minutes under a dry dishcloth and let rest.
- Divide the rested dough into equal parts. With the palm of your hand, press the dough as thin as you can get it with your hand. Using a rolling pin, or preferably a pasta maker, create thin sheets of dough, about 5-6 inches wide. It’s a good idea to only work on one sheet of pasta at a time, or else the sheets will dry out too quickly and be too hard to form the shapes. While you are working on one sheet, leave the rest under a clean, dry dishcloth.
- For the filling, combine Grana Padano, Parmigiano Reggiano, ricotta and cubed ham in a large bowl. Stir together until fully incorporated.
- For each sheet of pasta, dollop about 1 teaspoon of filling about 2 inches apart along one side of dough. Fold dough in half, lengthwise to cover filling. Cut out each ravioli with a pasta cutter. (See image.) Be sure to press ends with fork or finger to seal pockets.
- Cutting Ravioli
- Once formed, brush ravioli with an egg wash of 2 eggs and 2 tablespoons of water beaten together. Snip X’s into the top of each ravioli.
- To cook, heat oven to 400˚F. On a baking sheet, arrange ravioli atop parchment paper. Bake for about 10 minutes or until golden brown.