My kids love ravioli and tortellini, so with the kids on spring break, we decided to try our hand at making our own. We made a basic pasta dough, and then came up with our own filling.
- 3 cups unbleached white flour
- ½ teaspoon salt
- 2 eggs
- ½ cup water
Place flour and salt in a bowl and make a well in the center of the flour.Add 2 lightly beaten eggs, and begin to mix. Add enough water to make a stiff dough. While this recipe only calls for 1/2 c. water, I ended up putting almost 2.5 c. of water into mine. So, depending on your humidity and altitude, you may need more or less.
Knead until smooth and mixed and place in a ziploc bag, or cover with plastic, and let sit for 30 minutes.
Working in sections, roll out dough (or use a pasta maker) into very thin sections. Fill with 1 tsp. filling.Using a pizza slicer, slice into sections.Fold dough over filling and seal the edges. Seal edges again with fork tines. Edges may be moistened with milk or water if desired prior to sealing.
Allow to dry for one hour.
Heat salted water to a boil.
Add raviolis, and cook until they float to the top; approximately 2-3 minutes.
Serve with an Alfredo sauce, marinara, or toss with clarified butter.
Sausage & Ricotta Ravioli Filling
1 c. sausage, browned, drained and crumbled
1 c. ricotta
2 eggs lightly beaten
1/2 c. red peppers finely diced
1 garlic clove - finely diced
2 T. green onions, finely chopped
Mix together and fill raviolis with 1 tsp.
Red Pepper & Garlic Alfredo Sauce
Melt 2 T. butter in skillet
Add 1/2 c. chopped red pepper and 1.5 t. finely chopped garlic.
Cook for 2-3 minutes, stirring.
Add 1/4 c. flour and mix until peppers and garlic are coated.
Slowly add 1-2 c. milk, stirring constantly as a roux forms.
Add 1/4-1/2 c. parmesean cheese.
Add milk to thin if necessary.
Add 1/2 t. ground nutmeg.
Spoon over cooked ravioli and garnish with fresh red peppers and sliced green onions.