Monday, October 24, 2011

Homemade Ravioli

I love learning new things.  Especially when it comes to food.  In Seattle we found this great place called Cook's World that offers all kinds of cooking classes. My friends and I tried the pasta class and loved it! I will definitely be making more pasta.  The fam loved it and asked when we were going to make more. Awesome!

                          This was me!

 This is my good friend Megan.
And my good friend Shelley.

Luckily I already had this pasta maker I bought years ago at Shars. It's a great Gilbert, AZ store that sells everything for the kitchen and then some, and teaches free classes.  I missed them while in Seattle. I bought mine on sale for about $30. Amazon has the Norpro Pasta Maker here.

 Anyway I've wanted to try the recipes we made in our class and thought I'd share.

Wet Pasta Dough for Filled Pasta

In a mixing bowl place 1 1/4 cups all purpose flour or 10 oz and make a well in the center. (I doubled the recipe since I'm feeding 7.  It was just enough)

In another bowl whisk 2 whole eggs and  pour into the flour well.  Stir with a fork to combine. Drizzle 1 Tbsp cold water over flour mix and stir until it begins to form a mass. I added a bit more water to get the consistency I wanted. With your strong hand knead the dough a few times incorporating any loose flour.

Turn dough onto a lightly floured surface and knead 4-5 minutes until it is uniform in color and texture and springs back when you poke it.

 Wrap the dough in plastic wrap and let rest on the counter for at least an hour.
*don't forget this step. It makes it much easier to work with.

When the dough is done resting divide into halves, 4 if you doubled the recipe. Recover the pieces you're not using to prevent drying.  Run the dough through the pasta maker at setting 1 for about 5-6 times, folding dough onto itself between rolls.
 Move the setting to 2 and roll through 2-3 times.
Then setting 3 and roll 2 times.
Setting 4, roll 2 times.
Setting 5, roll 1 time.

Heavily flour counter and lay pasta down.  It will seriously stick to the counter without alot of flour.  I had to re-roll one of the pieces because it stuck so bad.

 Make your filling. Get creative.
I used 1 1/2 cups butternut squash cooked.
3 oz goat cheese
1 heaping Tbsp parmesan cheese.
Pinch of favorite seasoning blend.

Puree mixture and spoon onto pasta.
Wet one side of the pasta with your finger an fold over pressing to seal. Cut with decorative cutter if you have one, otherwise use a pizza cutter to separate each ravioli.  Drop into salted boiling water and remove when they float.

I tossed mine with melted butter and a sprinkle of parmesan cheese. Add a side salad and you're done!
So Yum!

1 comment:

  1. Gosh that looks SO good! I want to eat it now! And that picture of me looks even more horrible than I'm sure I was feeling at the time. Too bad we can't do a class with me not pregnant now that you are gone! If I ever move back to AZ we will have to go to some classes at Shar's together! Miss you!


Print It Button