The time has come – we’re making homemade pasta and you’re going to crush it in the kitchen. I just know it! We’re making ravioli to be exact but once you understand the concept of making the pasta dough, the types of pasta you can make are endless. The process doesn’t take long at all. If you give me 30 minutes, I’ll give you an amazing meal. Promise.
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The most important thing is some kind of pasta contraption. You need to roll your pasta dough through a contraption of some sort to get a thin layer at the end. If you don’t, you’ll just have…well, thick blobs of pasta dough. I really like my Atlas 150. Link: https://amzn.to/4vbdBqC . You’ll need two additional items:
1.) A clamp ($10) for your machine to your counter which you can get here: https://amzn.to/4ewEv5l.
2.) And a couple ravioli stamps ($13). I found a set of 2 which also includes a roller wheel. Link: https://amzn.to/4uNnB8D
Once you have the pasta machine and ravioli stamps, you’re ready to be unstoppable.
Watch the video tutorial below, follow the directions and think of the endless ravioli options. Next I want to try some type of braised short ribs in the middle. Again, endless options.
On a previous post, I shared the easy recipe of the filling. You can find the link here: Lemon Ricotta Ravioli.
I only used half of the pasta dough but saved the rest for the very next day. If you don’t use it all, you have 24 hours. Once you take it out of the fridge, let it come to room temp again. Then you’re ready to start the process of rolling it through the pasta machine again.
You have all my tips and tricks. I’m letting you loose to create all your amazing ravioli. Please share pictures! Enjoy!
Pasta Ingredients:
- 2 ½ cups all purpose flour
- 1 tsp kosher salt
- 4 large eggs
- 1 tbsp extra-virgin olive oil
- Semolina pasta flour for dusting
Directions:
- Mix the flour and salt in a large bowl, whisk to combine everything
- Create a well in the middle with your finger
- Pour in eggs, then oil
- Mix with your hands until you have a dough ball
- Sprinkle semolina pasta flour on counter and dump ball over pasta flour
- Knead until the stickiness goes away
- Form into a ball, and lightly flatten into a disk
- Cover with plastic wrap and let sit for 20 minutes
- After 20 minutes, cut into 4 pieces. Work 1 piece at a time using the rolling directions below.
How to roll through the machine:
- First create a rough rectangle from the dough so it’s easier to send through the machine. Then set your dial to level 2. Roll through 2 times on level 2, 2 times on level 3 and 1 on level 4, 1 on 5, 1 on 6 and 1 on 7. Level 7 is where you want your pasta to be when making raviolis. If you make them too thick, you’re biting into a thick piece of pasta and a little of the filling – the ratios won’t be accurate. Slide the dough through, crank it through slowly and continue the process above until you’ve gone through level 7 one time.
- Use this link for the filling recipe previously posted on my site. Lemon Ricotta Ravioli.
- Scoop about 1 – 1 ½ tsp of the filling onto one side of your pasta within the ravioli stamp You’ll mark one side of your pasta with the ravioli stamp so you’ll know where to place the filling.
- Once you’ve got all your filling on one side, place the other smooth sheet of pasta dough over it. Stamp out the ravioli.
- Boil for 3 minutes and you’re ready to serve.
- The sauces are endless but as you saw in the video I just did a light pesto sauce but you could do a cheese sauce, a tomato sauce with some type of meat filling, etc.
- Just enjoy 🙂
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