There are times when you are having some friends over and it is time to show who got talent, and who doesn’t.

Doing Ravioli is not rocket science, nevertheless a  little bit of patience and food loving is required.

What you need for the Pasta dough (serves 4 PAX)

  • 300 g of Flour (Type 00 or 480, maximum grip) – or just a little more than a Starbucks Cup
  • 3 Eggs
  • Some Salt
  • Splash of Olive Oil

The filling:
300 g Ricotta Cheese
Splash of Olive Oil
Zest of lemon
Salt and Pepper
4 Tablespoons of crushed bread crumbs
A herb or ingredient you love, such as fresh Basil, Dried Tomatoes,… (I used young garlic)

Place the flour on your board, make a little mould with your hands and then add the eggs, olive oil and salt. Start to mix it up with a fork in little circles. If you want to prevent a mess, you can start off with the Kitchen Machine to mix the ingredients together, after that you can knead the dough easier. It needs at least 15 minutes of kneading, so that it becomes soft and fluffy.

Insider Tip: Add some tomato paste to the dough, to give it a better color.

After your done, let the dough rest for at least 30 min in your fridge.

In the meantime you can prepare the filling for your ravioli:

Just put everything in a bowl and stir it up. I added some of my Young Garlic Pesto to give it even more flavour. Don’t be greedy with fresh herbs. Some freshly ground herbs will add additional flavour and freshness.

Take the dough out of the fridge, pour plenty of flour on your kitchen board, so that the dough does not stick on it. If you don’t have a Pasta Machine to roll the Pasta – don’t worry, just use a simple rolling pin. The dough needs to be super thin, but be careful not to rip it in pieces!

If the dough is not thin enough, the ravioli will be very hearty. Which is not bad, but it will be a very filling dish.

So now it gets a little tricky. (This is the easiest way to make them in my opinion. They won’t be super pretty, but of course super tasty)

  • Lay out the thin pasta leaves
  • Put a teaspoon of filling on it and leave about 2 cm of space between
    the filling
  • Get the yellow of an egg and mix it with a little bit of water (This will be your glue to stick the pasta layers on each other)
  • Take an ordinary brush and brush around the filling.
  • Then take the another pasta leave and carefully lay it on top of the filling.
  • Try to get the air out of the filling by carefully pressing the pasta leaves together
  • Now you can cut through the empty spaces in order to get the raviolis.
  • Repeat this process until your dough and filling is all used. If you have some dough left, simply roll it out thinly too and cut it in length, so you will get some pasta for the next day out of it.

Maybe the Ravioli will not win a beauty contest … You can actually make them look really beautiful by using the right tools. Such as a form or special Ravioli-Boards. Just ask your kitchen supplier. But I promise every single ravioli will look unique and handmade, and the effort speaks for itself.

Cook them:
2 min in hot boiling (salted) water. When they are swimming on top they are ready.

Pimp it:
I like making an Olive Oil broth with it. Simply heat Olive Oil with some Safran or Basil, or whatever you love and a glove of garlic (the whole thing, no need to peel and cut it) in a big pan, roast the safran and garlic a little bit. Turn off the head and add some of the boiling salt water (this is the trick) and a flake of butter. This will be just amazing!

Garnish in a high plate and add some parmesan cheese on top. Voila !

You will just absolutely love it !

 

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