Homemade pasta is excellent. Homemade pasta with a curd, herb, filling? Even better.
Whether you are pleased to make home -made pasta noodles and want to flatten full shapes or simply making fresh pasta for the first time, Ravioli made at home It's easier than you think. The whole process can essentially be divided into four steps: flip, fill, form and simmer.
Here's how to master them, step by step:
Photographs by Danielle Sykes; Food styling by Kaitlin Wayne
Step One: Rotate your pasta dough
Once you have your pasta dough ready and rest for at least 30 minutes (any standard egg -based dough will work; tons Ravioli house cheese It's a great!), You have to roll it into flat sheets, just like most homemade pasta.
If you have one pastaGreat! Use it to flip the dough to place #8 on a standard pasta roller (0.6 mm thick).
If you do not have a pasta machine, not to worry: you can roll your dough by hand with a rotary peg until it is about 0.6 mm thick; We recommend a right, rolling peg with a long dowel. To roll, start in the middle of the dough piece and roll away from you. Turn your pin in the middle of the part, then roll towards you. Repeat this move: Start again in the middle, roll away from you, then turn your pin in the middle and roll towards you. You want to roll all the way to the edge of the dough so that it is thick. (Our bigger tips? If the dough is turning back as you try to flip it, let it rest for 10 minutes, then restart the syllable, which allows the gluten to rest.)
Cut your pasta sheets into long rectangles about 4 3/4 “wide. Now you are ready to fill the ravioli.
Step Two: Fill your pasta dough
Choose your filling. We like This classic cheese fillingmade with ricotta and parmesan and punched with fresh herbs. This pleasant pumpkin filling It is also quite beautiful.
Place a ravioli sheet on a work surface of flour powder so that the long side is closer to you. Dolop 1 tablespoon 1/2 “filling from the left edge and 1/2” from the lower edge of the pasta sheet. (The upper half will eventually be folded horizontally over the lower half of the pasta sheet, so the filling tumulus should be in the lower half of the dough.)
Continue adding 1-tabs of filling to 1 “intervals below the length of the pasta sheet until you have reached the bottom of the pasta sheet. You are now ready to fold and cut!
Photographs by Danielle Sykes; Food styling by Kaitlin Wayne
Step Three: Form your ravioli
To form your dough into the finished ravioli, coat a thin layer of cold tap water on the pasta sheet along the lower edge 1/2 “and on both sides of each of the tumulus filled with pieces. This water operates As a glue to help the dough refrain from adhering and prevent the filling from the flow.
Fold the top half of the pasta sheet to cover the filling stones, matching the upper edge with the bottom edge. Starting from the center of the pasta sheet and moving out in both directions, press each air pocket between the filling tumulus and lightly seal the pasta to close the filling.
Now that the filling is locked inside, it's time to cut into ravioli shapes. The good news is that you can cut ravioli with a variety of tools, from the ornate ravioli stamps to a simple knife of a chef. Here are your options:
Sharp chef OR knife: Working with the basics? You can still cut your pasta dough with a chef or a metal bench knife. It is not as accurate as the other tools, but it works well on a top.
A car: Like the knife of a chef, this is not completely accurate, but it allows you to work quickly and cuts a breeze. Plus, you can get a fairly ardent advantage.
Cookie: Use round or square cookie cutters to seal uniform shapes, whether with straight or fried edges.
Ravioli: For more flexibility with your shapes and accurate accuracy, use ravioli stamps. These are a great way to achieve fun shapes – like hearts! – and professional touches as a flying skirt; Plus, they allow you to cut and seal the pasta in one step. Make sure your stamps are nice and bold, as a movable stamp can be difficult to work with and results in messy cuts.
Baker tips: Make sure you seal any raviolo well when forming; Otherwise they can flow or explode while boiling.
Photographs by Danielle Sykes; Food styling by Kaitlin Wayne
Alternative way to form ravioli
A ravioli: Another useful tool, a ravioli tray does quick work of filling, forming and signature; It also makes each raviolo the same shape and size. This formation process works slightly different: Put your dough on the tray, pressing it is flat against the end of each well. Dollop Depressing the depressions on the tray, spray the dough around with water, then place a second piece of dough on top and use a rotary pin or your hands to press to climb. Cut with a knife or pastry wheel and remove from the tray.
A Ravioli attachment For your pasta car: A pasta machine does not just make noodles – with the right connection, you can also make ravioli. This process is a little different: Dolop your filling at the opening on top of the connection and turn the handle to sandwiches between the pasta sheets. This is a costly tool, but if you are doing a lot of ravioli, it's worth considering!
Photographs by Rick Holbrook; Food styling by Kaitlin Wayne
Step Fourth: Ravioli boil
To cook ravioli immediately: Bring a large pot of salt water too much to a boil. Add part of the ravioli to the water, ensuring that everyone can cook without overlapping. Simmer for 6 to 8 minutes, rolling individual ravioli every two minutes to promote cooking. Drain the ravioli and serve immediately with your chosen sauce.
To cook ravioli later: Raise roasted ravioli on a baking sheet attached to the flour until solid; Then transfer it to a chain bag. Store in the refrigerator for up to two weeks and boil directly from the frozen. Frozen ravioli can take a few extra minutes of cooking time.
Plan to make more pasta? Here Tools you need to start making home -made pasta.
Photo covered by Rick Holbrook; Food styling by Kaitlin Wayne.
