As I mentioned in my last post, I’ve been on the move. Turns out, readers, it is taking me longer than expected to get my kitchen in working order. I managed to make a simple taco salad last night, but it definitely was NOT blogworthy! While I finish up the last few tasks to get my new kitchen in shape, I’ve got a delicious recipe from Mrs. D of Mrs. D Loves to Eat. I am so glad she offered to do a guest post for me. Man, does she have a great blog!
I was especially happy when I saw what she’d be offering up–homemade ravioli starting with homemade pasta. I’ve got homemade pasta on my 30 Things to Make Before I’m 30 list. Mrs. D’s recipe looks wonderful and her instructions make it seem quite manageable. Thanks, Mrs D!
Without further ado, I’m turning it over to Mrs. D:
Hello Apple a Day readers! I’m so happy to be able to fill in with a guest post today.-->
I first attempted homemade pasta last summer and I'm sad to say that, until this week, my pasta roller was hidden away...shoved in the back of an empty closet. That doesn't mean we haven't been eating plenty of pasta in the last year. My pasta-loving husband and I may or may not have a carb addiction. Nothing compares to the texture and consistency of homemade pasta, and I've been craving ravioli lately. So this weekend, I decided to pull out my pasta machine and make good use of a noramally lazy Sunday.
Homemade pasta is much easier than you would expect, however it can be time-consuming. I prefer to double my pasta batch and freeze a portion for quick weeknight meals. (Pasta can be refrigerated for one week and frozen for up to three months.)
I doctored my original recipe based on a family friend's recipe and came up with the filling based on what I had at home. Next time, I would love to add some spinach and prosciutto to this recipe. Give this three cheese ravioli a try--you won't be disappointed!
Homemade Three-Cheese Ravioli
pasta adapted from Mrs. D's original recipe
filling a Mrs. D original
For the pasta:
2 c. all-purpose flour
4 large eggs
1 TBSP oilve oil
1 TBSP water
1/4 tsp. Kosher salt
For the filling:
15 oz. ricotta cheese
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese
1 tsp. salt
1 tsp. pepper
1 clove garlic, finely minced
1/2 tsp. dry Italian seasoning
1. Mound flour in center of a large work surface or a large bowl. Make a well in the middle and crack eggs into well. Using a fork, beat the eggs slowly and incorporate flour, beginning with inner rim of the well. Add olive oil, salt, and water and continue incorporating flour. When flour is fully incorporated, gather dough to form a rounded mass, adding flour as needed to handle.
2. In the bowl of a stand mixer fitted with the dough hook, knead dough on low speed until it is smooth and elastic, about ten minutes. If dough seems dry, add more water, one TBSP at a time, until dough begins to form and pulls away from the side of the bowl. Wrap dough in plastic wrap and let rest for 30 minutes at room temperature before using.
3. Divide dough into four pieces; keep three covered with a slightly damp kitchen towel. Before handling the dough, dust your hands, the machine, and any accessories with flour and lightly flour your work surface. Flatten dough to shape somewhat narrower than pasta machine opening and feed through machine widest setting (seven on my machine). As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds and roll out again, using flour, as necessary. repeat process until dough emerges smooth and supple, about eight to ten times.
4. Now it's time to thin the dough. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough progrssively through the thinner settings, without folding, two times per setting, until you have reached your desired thickness. (I did mine six times.) If pasta sheet becomes too long to work with easily, cut it into two pieces. Allow pasta to rest for ten minutes before cutting.
5. On a floured surface, use a sharp knife to cut 3x2-inch rectangles out of the dough. Spoon cheese filling into the center of half of the rectangles. Using water, lightly brush the edges of the filled rectangles. Place one of the dough rectangles on top and press the edges to seal in the filling. (If you want to freeze your ravioli, place on a baking sheet and place in you freezer for 15 minutes, then seal them in a freezer storage bag.)
6. Bring a pot of salted water to a roaring boil. Add the pasta and cook for 2-5 minutes, or until al dente. Enjoy!