Ah yes, another food post. But take heart, dear ones, this time it’s not a baked good! No need to even turn on the oven for this one.
I’m not sure why I got the idea in my head that I needed to try making ravioli… I know it’s been simmering in there awhile though. Probably ever since Shannalee posted about her experience. But this past week, I promised myself that I was going to make ravioli (using her recipe) as soon as I got a free afternoon. I even shared the goal with others, just for accountability.
Since we don’t need to stick to a gluten free diet, I used all-purpose flour instead of spelt, but that’s the only change I made.
2 cups spelt flour (all-purpose)
3 eggs, at room temperature (although mine weren’t)
1 heaping pinch of salt
2 tablespoons olive oil
1 cup of ricotta cheese
Generous teaspoons of salt and pepper
Any herbs desired (She used basil, I used Italian Seasoning)
Mix ingredients together to form filling; chill until ready to use.
Sift the flour and salt together in a bowl or on a work surface. In a small bowl, beat the eggs with the oil. Make a well in the flour and then stir in the eggs and oil with a spoon. Finish mixing with hands and then knead on a lightly floured surface until it comes together into a small ball of dough. Cover in cling wrap and allow to rest for 20 minutes (good time to make the filling!).
After letting the dough rest, divide it in half, then in half again.
Take a quarter of the dough and roll it with a floured rolling pin on a floured surface until it is as thin as possible. It should still be stretchy and pliable.
Cut out circles using a cookie cutter (or in a pinch, the lid of a mason jar works nicely).
Plop a teaspoon of ravioli filling in each circle.
Brush the lower half of the edges with water, bringing the top half of the dough over to create a half circle/moon shape. The water acts like a kind of glue to help it all stick together. Place raviolis on a baking sheet lined with parchment or wax paper.
When ready to cook, drop raviolis into boiling salted water. Cook for five to seven minutes, depending on how al dente you like it. You can also freeze them in a single layer, then toss them in a freezer bag to save for later.
Top with meat sauce & enjoy!
A few things I learned along the way
:: Try to get the dough even thinner next time.
:: Try adding a little garlic to the filling or the sauce.
:: Putting the teaspoon of filling on the top half and folding it towards you helps center it and minimizes leakage.
:: Pressing the edges with a fork gives a pretty design and extra seal.
:: If some filling does happen to seep out, don’t worry about it.
:: Of course, there are unlimited possibilities for the filling and sauce – perhaps a meat filling and a clear broth-ish rather than traditional cheese-filled and tomato & meat sauce?
:: Keep the dough you’re not working with covered with plastic wrap, and after cutting out the circles, gather the scraps back into a ball and put it with the rest of the dough as soon as possible so it doesn’t dry out.
:: It is a lot of work but it’s totally worth it.