On the Menu Today~
How to use a Ravioli Plate~
Making homemade ravioli is really not as difficult as it seems and
the results are delicious!
Once you master a few techniques,
you’ll never go back to frozen ravioli again..
From sweet to savory,
the filling possibilities are endless….
You can literally use any filling you want…
Such as: beef, sausage, mushroom, pear & gorgonzola,
mascarpone & thyme, goat cheese, ricotta cheese,
butternut squash, pumpkin, and lobster.
A few added ingredients to the dough
such as: spinach, tomato paste, saffron, beets, herbs, wine, lemon, and
dried porcini will add color and flavor.
You can even make Tri-Color Ravioli.
This year for Christmas I hope to “upgrade” my pasta maker and
then I will definitely try my hand at making tri-color ravioli.
Let’s start making Ravioli!
unsifted all-purpose flour
3 to 4 tablespoons
- Measure flour into a medium bowl, make a well in center, add eggs and water. Beat with a wooden spoon until dough forms a ball and leaves the side of bowl.
- Turn out onto floured surface, knead until smooth and elastic, 6 to 8 minutes.
- Divide into quarters, on a lightly floured surface roll one quarter, (keep remaining dough covered with plastic wrap) into a 17 by 13 inch rectangle. Cover with plastic wrap. Roll a second quarter into a 17 by 13 inch rectangle. Cover with plastic wrap.
- Follow directions below that can be found on the ravioli maker box.
- Lay a sheet of dough over the metal “cut-and-seal” plate.
- Gently press the 2nd “form plate” on top to create pockets.
- Fill pockets with your homemade filling.
- Cover with a second sheet of dough, roll with a rolling pin to separate.