• Make Your Own Ravioli

    Imagine biting into fresh, tender pasta filled with your decadent crab, hearty meat, or even a delicious 3 cheese filling . . . now imagine that it only cost about .50 per person to make! Well, stop imagining- making your own fresh ravioli is relatively easy, even for a beginner!

    I've read about folks using their food processors to make fresh pasta, but I've never had the inclination to try it myself. There are a few tools that make ravioli making extremely easy and are well worth the initial investment.

    Those items are:


    • A Pasta Extruder (Or Pasta Machine) - this item is used to roll the dough out evenly at various thickness'. There are numerous models available for around $40 and will last a lifetime if properly taken care of (Don't Submerse it in water!) There are a number of different types, we actually use the kitchenaid mixer attachment.


    • Ravioli Form - we use the Norpro Ravioli maker and press- I love this particular model because it does offer a press which makes it considerably easier to keep the ravioli all the same size (which helps when cooking!). If you decide to get a ravioli form- keep in mind that it should have an open bottom, rather than a solid one or the ravioli will get stuck and split/break open when you try to remove them.


    Now, you don't HAVE to have these items to make your own fresh ravioli, but it certainly makes the job faster and easier.

    For a Basic Egg Pasta you'll need:

    3 Large Eggs, well beaten
    2 c. all purpose flour

    In a mixing bowl mix beaten eggs and flour together until it forms a ball, (about 30 seconds in all). If the dough doesn't come together well add a teaspoon or two of water.



    Turn the dough ball onto a lightly floured surface and knead it until it's smooth, (about a minute). Cover tightly with plastic wrap and let it rest for 20 minutes- to 2 hours. This gives the dough time to relax and gives you time to make whatever filling you'll be using to fill it with!

    Cut 1/6 of the dough off at a time to use and rewrap the remaining dough with plastic wrap to keep it moist.

    Flatten the dough into a disc shape and run it through the extruder on the thicker setting first, then fold it gently and run it through the extruder again. Fold the dough again and run it through the extruder again. Then, without folding it, reduce the thickness of the extruder and run it through 2 more times, or as many as needed to get the dough very thin.



    When the dough is ready you should be able to see the outline of your hand very clearly through the dough. This Italian Pasta dough, pictured above, is still just a little Too Thick!

    You'll need a length of dough that is double the length of your ravioli form.

    Place the pasta on a clean surface and cover with dampened papertowels to keep it from drying out while you work the remaining dough.

    Once all the dough has been rolled, spray the ravioli form with non-stick spray, or dust liberally with flour. Lay the dough across the form:



    Using the Press, place it over the dough and gently press down to create even cavities.



    Fill each ravioli cavity with whatever filling you'd prefer.


    Then wet your finger with a dab of water and run it along the edges of the ravioli pasta, wetting the dough slightly helps it to seal.



    Bring the other end of the dough over the entire tray of ravioli.



    Using a rolling pin, start at the already closed end and gently roll over the top of the ravioli form to seal the raviolis shut.


    Gently invert the ravioli form onto a lightly floured surface, separate and repeat until all the raviolis have been made.



    This recipe makes about 48 ravioli

    Variations:


    Making your own Flavored pasta is simple:

    • Old Bay Pasta- this is excellent for seafood fillings, just add 1 1/4 tsp Old Bay seasoning to the flour before mixing with eggs
    • Pizza Pasta- add 1 1/2 tsp Pizza Seasoning to the flour before mixing with eggs
    • Fresh Herb Pasta- 2 Tablespoons finely minced blend of fresh parsley, basil, mint, cilantro,thyme, sage or oregano
    • Black Pepper Pasta- add 1 1/2 teaspoons coarsely ground tellicherry pepper
    • Tomato Pasta- increase flour to 2 1/4 c. flour, add 2 Tbs Tomato Paste
    Comments 12 Comments
    1. HerbLady's Avatar
      HerbLady -
      Do you have cooking times for both thawed and frozen?

      I assume you make lots and lots of these little pockets of yummy goodness and freeze them. Do you put them on a tray and freeze before bagging to prevent sticking? Or do you bake and then freeze them so you can throw them in the microwave?

    1. mechelle's Avatar
      mechelle -
      Quote Originally Posted by HerbLady View Post
      Do you have cooking times for both thawed and frozen?

      I assume you make lots and lots of these little pockets of yummy goodness and freeze them. Do you put them on a tray and freeze before bagging to prevent sticking? Or do you bake and then freeze them so you can throw them in the microwave?

      HerbLady,
      I often make my own pastas simply because it is so easy and tastes better than any of the boxed pastas you will find in stores. I've picked up a few tips from different places and people that make it much easier, one being that once you have your pasta, ravioli or whatever type of pasta made place it on a pan/platter dusted with plain corn meal. This prevents the pasta from sticking as well as getting "gummy" when cooking. If you want to freeze ravioli's simply do this then place them in the freezer to flash freeze for an hour or so then pop them into labeled bags.
      Hope this helps
    1. mom2boyz's Avatar
      mom2boyz -
      i so want too try this!!
    1. HerbLady's Avatar
      HerbLady -
      Thanks Mechelle, it helps loads.

      I am lucky enough to have had a noodle maker given to me so extruding the dough will be WIN. My ravioli form should be here in a week. I can't wait to start fooling around with this in the kitchen. Butternut squash is in season and can be made into REALLY tasty sauce as well as made into filling.
    1. HerbLady's Avatar
      HerbLady -
      It took me forever to get around to making the ravioli. I was far too busy with the holidays. I gotta say this was super easy. I used stone ground whole wheat for the dough and just mushed up a leftover cheese ball with some spinach and poof there was a fast and easy filling.
    1. mamabird's Avatar
      mamabird -
      These look amazing! I gotta know, has anyone successfully substituted gluten-free flour for this? I'd love to try this recipe because right now the cheapest GF ravioli I can find have to be special ordered and cost about $3 per serving. Please help!!
    1. HerbLady's Avatar
      HerbLady -
      Quote Originally Posted by mamabird View Post
      These look amazing! I gotta know, has anyone successfully substituted gluten-free flour for this? I'd love to try this recipe because right now the cheapest GF ravioli I can find have to be special ordered and cost about $3 per serving. Please help!!
      I found the stone ground wheat needed a little more time than all purpose. I'd just let whatever you use have a bit extra rest time before you start rolling.
    1. JoBook's Avatar
      JoBook -
      Those look so good! I was just talking about making some, I think I need to act. Also, @mechelle thanks for your advice about freezing!
    1. laurol's Avatar
      laurol -
      i use a Ravioli Roller to make these. I find it so much faster and easier because I can make several dozen at a time. I got mine from ravioliroller - Ravioli Roller and there is a video on how to use it at Arnco Ravioli Roller and Cookie Cutter Demo Video - YouTube if anyone is interested. It is a good investment especially if you make a lot of ravioli and freeze it. I also use it for homemade wonton, cookies, pierogies and more.
    1. Charley711's Avatar
      Charley711 -
      Hi! have you ever used low carb all purpose flour to replace the white flour? I just purchased some and wasn't sure how it would work out. Want to make my own to control the carbs Any advice - flour is NOT soy based.
    1. Liss's Avatar
      Liss -
      Quote Originally Posted by Charley711 View Post
      Hi! have you ever used low carb all purpose flour to replace the white flour? I just purchased some and wasn't sure how it would work out. Want to make my own to control the carbs Any advice - flour is NOT soy based.
      No Charley I haven't, but what is your flour made from, we may be able to determine if it'll work/hold together...
    1. Texasgirl's Avatar
      Texasgirl -
      Quote Originally Posted by HerbLady View Post
      I found the stone ground wheat needed a little more time than all purpose. I'd just let whatever you use have a bit extra rest time before you start rolling.
      Yes, I have used gluten free pasta to make ravioli. Find your favorite gluten free pasta recipe, ( I use a variation of a recipes in The Gluten=Free Gourmet cookbooks). Roll it to desired thickness and follow the rest of the recipe. Turned out great and no one knew it was gluten free until I told them. They also freeze well.
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