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Homemade Ravioli Recipe

Home > Lismore > Recipes | Food and Wine
by Louise Massey (subscribe)
I'm a connoisseur of all culinary delights, and experiment therein at
Published September 22nd 2011
Creating romantic occasions with a loved one is often much desired in a relationship, but making them come about can sometimes feel a little cliché, slightly forced. If you want something a bit outside the box, envision this: an afternoon together making ravioli from scratch, and then enjoying its pure deliciousness over a glass of red in the intimacy of your own home.

It may not sound like the most romantic idea you've ever heard of but I believe there is something therapeutic, something that brings two people closer together when they cook a meal in each others company. If you want some time bonding over food, this is the way to go.

Your night will end in sighs of satisfaction to be sure, that is, sighs of complete awe at what you just created and devoured together. Be warned, after this culinary delight, you will most likely dread going back to store bought, dry pasta shells and will find it hard to settle for less than homemade ravioli.

Ravioli Supreme

2 1/2 cups plain four
1/2 tsp. salt
4 eggs, room temperature
1/4 cup virgin olive oil
Your choice of filling (I used 200g cooked chicken, 2 cups of baby spinach, 150g pumpkin and cashew chunky dip and a little salt, garlic and lemon juice for mine.)
Your choice of sauce ( I used 1 cup of cream, 1/2 cup sliced mushrooms, 1/4 cup diced bacon and some salt)

1. Sift flour and salt into a large glass bowl. Make a well in the centre with the dry ingredients, and break each egg into the well. Add oil.

2.Using your fingertips, gradually blend the dry mixture into the wet mixture. Continue to blend little by little until a thick dough forms.

3.Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic. Leave dough on surface, cover with the mixing bowl and leave for 30-40 minutes.

4.Meanwhile, make the filling of your choice. (I used 200g cooked chicken, 2 cups of baby spinach, 150g pumpkin and cashew chunky dip and a little salt, garlic and lemon juice for mine. Process until fine in a blender)

5.Cut the dough into six even portions. Knead each into a ball, then pull the balls into long ovals. Using a lightly dusted rolling pin or you pasta maker, roll out each until thin and even (about 50 cm long and 10-12 cm wide.)

6.Cover strips with a clean tea towel to prevent drying out. Don't layer the strips as they will stick. Cut circles out of the rolled pasta dough.

7.Mound a teaspoon of filling into the centre of each and brush the edges with a little water. Fold in half to create a crescent shape. press the edges together with the end of a fork. Place on a clean tea towel.

8.When all pasta has been used, prepare a large saucepan of salted water on the stove top. Bring to a slow boil and add pasta, 6-8 at a time for 3-4 minutes until tender. Remove with a slotted spoon and place on a clean tea towel. Continue to cook the others in such batches.

9.Prepare a sauce. (I used about 1 cup of cream, 1/2 cup sliced mushrooms, 1/4 cup diced bacon and some salt, boiled over a low heat) Add all the ravioli parcels to the sauce and cook for a further 2-3 minutes. Serve.

Serves 4.

Notes: a rolling pin is a good substitute if you don't have a pasta roller. You can also freeze the ravioli for up to a month, uncooked. Add to boiling water frozen, and cook for an extra 3-4 minutes.
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Why? Home made and store bought pasta just don't compare
When: Anytime
Where: At Home
Cost: Cheap
This looks delicious, I've always wanted to try making my own pasta but didn't have a machine great idea didn't think about the rolling pin. :) thanks
By Sheree - senior reviewer
Friday, 23rd of September @ 08:05 am
Your blog looks fantastic. :)
By Sheree - senior reviewer
Friday, 23rd of September @ 08:14 am
Thanks Sheree. It's a time consuming business unless you have the extra pair of hands, but it's definitely worth it. I think you can buy the pasta makers relatively cheaply in some of those little nick-knack stores, otherwise the rolling pin is fine. Just make sure the pasta is rolled as thinly as possible, it tastes much better. Thick pasta can be a little gluey. I'm glad you enjoyed the post and the blog!
By Louise Massey - senior reviewer
Friday, 23rd of September @ 09:01 pm
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