This may seem like a complicated recipe but it's actually quite easy.
For this recipe, I used my kitchen aid stand mixer with lasagna noodle attachment. The lasagna noodle attachment is essentially just a roller. You can use the attachment, a regular roller, or a hand cranked pasta roller. The hand cranked pasta roller is what my family uses. It works just as well as the kitchaid roller, however I think the kitchenaid roller is easier because you only need one set of hands. If you are using a regular roller, you can use the same instructions. Just skip the kitchaid instructions and roll the dough very thin.
Makes approximetly 24 medium sized ravioli
Ingredients
For dough:
3 cups all purpose flour
1/2 teaspoon salt
2 eggs - slightly beaten
1/2 cup water
For filling:
1 lb ricotta - drained (or drain yourself using cheesecloth)
3/4 cup Romano cheese - freshly grated
2 eggs, slightly beaten
1 dash nutmeg
salt and pepper
1/2 teaspoon parsley
Directions
1. In medium bowl, mix together flour and salt.
2. Pour flour mixture onto work surface. Make a well in the middle. Pour slightly beaten eggs into well.
3. Carefully begin to combine eggs with flour with your hands. Continue combined until eggs are incorporated. Slowly add 1/2 cup of water little by little until a dough forms.
4. Continue to work dough with your hands until smooth.
6. While dough is sitting, make filling. Combine all filling ingredients in a bowl. Set aside.
7. Divide your dough until 4 parts. It makes it easier to manager if you do it this way. Form one of the parts into a flat square shape. Using the number "1" setting on the kitchen aid roller, put the dough through, on the mixers lowest speed. Guide the dough through and catch it out the other side with your other hand.
8. Turn the roller setting to 5 and roll the dough through again.
9. Place your dough on a well floured surface. As you continue on with the following step, be sure to continuously add additional flour as needed to keep the surface well floured. If you don't, your ravioli will stick to the surface!
10. Drop spoonfulls of the filling onto the dough a few inches apart. Imagine a long line down the middle of the dough. Keeping filling on one side of the dough. You will be folding the dough over. Be careful not to add too much filling or it will be hard to seal your dough. Be neat.
11. Fold dough over as pictured.
12. Pat the dough down firmly but carefully around the filling. If you feel air bubbles gently squeeze them out before sealing closed. Take care not to get filling in the seal.
13. Using a ravioli roller, carefully roll around the edge of each part of filling as shown. If you don't have a ravioli roller you can use a very sharp knife. Repeat along each section.
14. After you've completed cutting out each ravioli, press down over where you cut, along the edges with a fork. Be extra careful not to puncture the dough. If you do you'll lose the filling when you cook them!
15. Allow ravioli to dry at least one hour before cooking. You can put the on a well floured baking sheet and freeze them and then put them in zip lock bags to cook later. Or you can just allow them to dry for an hour and cook right away.
16. Repeat all of the above steps from remained pieces of dough.
17. To cook ravioli when fresh and not frozen, simply boil in a pot of hot, salted water until they float. If cooking from frozen, cook in salted boiling water as well. But after they float allow them to cook a few minutes longer or you'll have frozen centers. If you end up with frozen centers, just pop them in the microwave for a few minutes before serving. Top with your favorite marinara sauce and some freshly grated Parmesan for the perfect Italian meal!
Note: be careful when removing the ravioli from the water as they can be quite delicate. Use a slotted spoon.
9. Place your dough on a well floured surface. As you continue on with the following step, be sure to continuously add additional flour as needed to keep the surface well floured. If you don't, your ravioli will stick to the surface!
10. Drop spoonfulls of the filling onto the dough a few inches apart. Imagine a long line down the middle of the dough. Keeping filling on one side of the dough. You will be folding the dough over. Be careful not to add too much filling or it will be hard to seal your dough. Be neat.
11. Fold dough over as pictured.
12. Pat the dough down firmly but carefully around the filling. If you feel air bubbles gently squeeze them out before sealing closed. Take care not to get filling in the seal.
13. Using a ravioli roller, carefully roll around the edge of each part of filling as shown. If you don't have a ravioli roller you can use a very sharp knife. Repeat along each section.
14. After you've completed cutting out each ravioli, press down over where you cut, along the edges with a fork. Be extra careful not to puncture the dough. If you do you'll lose the filling when you cook them!
15. Allow ravioli to dry at least one hour before cooking. You can put the on a well floured baking sheet and freeze them and then put them in zip lock bags to cook later. Or you can just allow them to dry for an hour and cook right away.
16. Repeat all of the above steps from remained pieces of dough.
17. To cook ravioli when fresh and not frozen, simply boil in a pot of hot, salted water until they float. If cooking from frozen, cook in salted boiling water as well. But after they float allow them to cook a few minutes longer or you'll have frozen centers. If you end up with frozen centers, just pop them in the microwave for a few minutes before serving. Top with your favorite marinara sauce and some freshly grated Parmesan for the perfect Italian meal!
Note: be careful when removing the ravioli from the water as they can be quite delicate. Use a slotted spoon.
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