Many styles of ethnic cuisine feature a filled dough or pasta. Wontons or dumplings are common in certain types of Asian cuisine and pierogies are enjoyed in areas of Eastern Europe. For Italians and Sicilians, the stuffed delight of choice is likely ravioli.
The word ravioli comes from the Italian riavvolgere, which means to wrap. Although the origins of ravioli are obscure, the earliest mentions of the dish date back to the fourteenth century. The pasta is made from thinly rolled sheets of dough, which are filled with cheeses or meats, then topped with another sheet of dough, and pressed and cut to form the desired shapes.
Ravioli made fresh can be a delight to eat. Enjoy this recipe for Homemade Ravioli, courtesy of Chef Billy Parisis online recipe resource Let’s Cook.
Homemade Ravioli
Servings: 24 ravioli
For the dough:
2 cups fine ground durum semolina flour
1Ú2 teaspoon sea salt
2 large eggs
2 tablespoons extra virgin olive oil
1Ú4 cup cold water
For the filling:
2 eggs
1/2 pound ground beef
1 1/4 cups whole milk ricotta cheese
1/4 cup Pecorino Romano cheese
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
3/4 teaspoon garlic granules
In a food processor, pulse together the flour and salt 3 to 4 times. Next, whisk together the eggs, oil and water in a small bowl or liquid measuring cup until combined.
While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated. You may need to add a tablespoon or two of water to help make the dough while in the food processor. Process until the dough turns into a tight ball and cleans the side of the processor.
Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like Play-Doh¨. Cover and let the dough rest for 20 minutes.
In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.
Cut the pasta dough into eight individual balls. Press each dough ball down and lightly flour on both sides. Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other seven dough balls, and hang them on a pasta drying rack.
Lightly flour the top of the ravioli mold. Place one of the rolled-out dough sheets on top of the mold. Stuff each ravioli slot with 1 to 1 1/2 tablespoons of the filling, totaling 12 individual filling slots. Do not over-stuff. Place another sheet of rolled-out dough over top then light flour. Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.
Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or another pasta you’d like. Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process until you have all of the ravioli done.
You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through. After cooking, try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.
