RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
RAVIOLI DOUGH
Provided by Tyler Florence
Time 1h10m
Yield 24 ravioli
Number Of Ingredients 5
Steps:
- In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
- *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.
RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE
A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!
Provided by Malriah
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Put a pot of salted water on to boil.
- Melt butter in a large skillet over medium to medium/high heat.
- Add prosciutto and let cook for 5 minutes.
- Add chopped roma tomatoes and cook for 4 more minutes.
- Add chopped sage and pepper.
- Add your ravioli to the boiling water.
- Add heavy cream to your tomato/prosciutto mixture and stir well.
- Bring just to a boil and lower heat to a high simmer.
- As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
- Add cheese and gently toss to coat.
- Serve with a green salad and garlic breadsticks.
Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2
RAVIOLI DOUGH
This is the recipe is used by Chef Thomas McNaughton of San Francisco restaurant Flour + Water whenever he makes ravioli or a variety of other stuffed pastas, such as his Pumpkin Tortelloni with Sage and Pumpkin Seeds. McNaughton emphasizes that pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable-and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, he recommends kneading the dough for 10 to 15 minutes.
Provided by Kelton.A
Categories < 30 Mins
Time 20m
Yield 20 OZ
Number Of Ingredients 5
Steps:
- Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
- Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
- Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
- When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
- When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
- To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.
More about "ravioli dough and choice of 4 fillings food"
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) | FOOD.COM ...
From pinterest.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.ca
RAVIOLI DOUGH AND CHOICE OF 4 FILLINGS RECIPES
From tfrecipes.com
ITALIAN SAUSAGE RAVIOLI FILLING RECIPES
From tfrecipes.com
MEAT RAVIOLI FILLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAVIOLI DOUGH IN FOOD PROCESSOR - CREATE THE MOST AMAZING ...
From recipeshappy.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.com.au
BEST SITES ABOUT HOMEMADE RAVIOLI RECIPES
From great-recipe.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.co.uk
GIADA HOMEMADE RAVIOLI DOUGH RECIPES
From tfrecipes.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.ca
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.ca
HOMEMADE RAVIOLI RECIPE WITH KITCHENAID - ALL INFORMATION ...
From therecipes.info
MEAT FILLING FOR RAVIOLI : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RAVIOLI BEEF FILLING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
31 RAVIOLI RECIPES IDEAS | RAVIOLI, RAVIOLI RECIPE ...
From pinterest.ca
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.com
FRESH BEEF AND SPINACH RAVIOLI RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
PRE MADE RAVIOLI DOUGH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEAT AND SPINACH RAVIOLI RECIPES
From tfrecipes.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) | RECIPE ...
From pinterest.ca
WHAT TO MAKE WITH RAVIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MY FOOD REPORT
From myfoodreport.blogspot.com
RECIPES FOR RAVIOLI PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - …
From pinterest.com
MY FOOD REPORT: RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
From myfoodreport.blogspot.com
BEST RAVIOLI FILLING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM ...
From pinterest.co.uk
MEAT FILLING FOR RAVIOLI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOMEMADE RAVIOLI RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - …
From justapinch.com
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD NEWS
From foodnewsnews.com
RAVIOLI PRESS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE BEEF RAVIOLI FILLING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love