The Foodie Photographer

Food is love and I'm sharing my passion!

  • Twitter

  • Facebook

  • Subscribe

  • Enter email address to be notified whenever new articles are published.

  • Article by Category

My Homemade Ravioli

Posted by Shannon on 01/05/2012

My first attempt at pasta-making went without mishap or inedible food!

The recipe for the ravioli dough is from Food.com (recipe) and note that when you adjust the serving size, the site recalculates the ingredient measurements for you automatically! Steve had already prepped the dough when I got home from work, so I divided it in half (for the top and bottom ravioli layers) and went to town.

First step was to roll the dough out. I constantly re-floured the rolling-pin, especially as the dough became thinner, as to avoid dough sticking and creating a hole.

Homemade Ravioli, Ravioli Dough

Steve mixed up the ravioli filling with a mixture that included ricotta cheese, proscuitto, arugula, nutmeg and salt. I spooned a tablespoon onto the dough, focusing on fitting in as much of the arugula and proscuitto as possible because the ricotta is a pretty airy cheese that took up precious ravioli dough real estate.

Homemade ravioli, ravioli filling, ricotta, proscuitto, arugula, nutmeg

One trick to note: Pat a little bit of water onto the dough (in the square shapes you will cut them into) before applying the top layer of dough. It will help hold them together during when they cook.

Once the top layer is applied, gently trace around the filling dome to get any air bubbles out. Then press around the edges before you divide them by cutting with your ravioli cutter device. P.S. A knife works just as well. To transfer the ravioli to a plate, tap a spatula in flour and shimmy it underneath each ravioli in short, quick motions.

Homemade Ravioli, Ravioli Dough

Tada! My first ravioli ever made!

Homemade Ravioli

Let the ravioli dry for 45 minutes to an hour. This gives the edges time to harden up a bit. It is a safeguard against any filling “blow outs” or leaks once you drop them into the boiling pot of water.

Homemade Ravioli, Pasta

Start a timer as you drop your ravioli into the pot, then check them for done-ness after five minutes. I was nervous my work would not hold together, so I gave my first one a kiss for good luck, then “ker-plop” it went. They can take anywhere from 5-14 minutes depending on the thickness your ravioli dough comes out.

Ravioli, Homemade Ravioli, Cooking Pot, Boiling Water

We had ours with a homemade tomato sauce. Steve made the sauce from scratch!

Ravioli, Pasta, Homemade tomato sauce

When done, spoon each one out of the pot and onto your serving platter.

Homemade Ravioli, Platter, Homemade Tomato Sauce

And finally, the most satisfying part of the meal… my first bite!

Homemade ravioli, Ravioli Filling

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: