There is nothing quite like fresh pasta! Yet many cooks purchase dough rather than making it themselves. A velvety dough is not hard to make and is also inexpensive. The recipe below can be made for not just ravioli but any of your favorites such as fettuccine, spaghetti or angel hair…
3 1/2 cups of all purpose flour
4 large eggs
1 tbsp olive oil
1 small bowl of watering for sprinkling on dough and hands
Extra flour for dusting work surface
Pasta roller and ravioli press
Yields 48 Ravioli
Place Flour in large bowl and make a deep well in the middle. Add eggs to the well…
Now gently begin folding flour into the eggs with your hands. Kneed the dough until a soft ball forms. Take the ball of dough out and dust your work surface with flour. Begin to kneed the dough in long smooth strokes; be careful to pay attention to the consistency- if your dough becomes sticky, dust with more flour. If your dough becomes too flaky: place your fingertips in the water and then continue to kneed. Total kneed time 15 minutes. Once complete coat the dough ball in olive oil,cover with plastic wrap and place in refrigerator for 20 minutes.
Now comes the fun part! Cut your dough into 8 equal pieces. At this point your dough is ready to be made into a pasta of your choice. Simply choose the setting on your pasta roller and get cranking!!
For ravioli continue on… Take 1 piece of your cut dough and run through the roller on the thickest setting. Gradually, run dough through the roller adjusting the setting each time to a thinner setting. Once your dough has reached the desired thinness, place in ravioli form.
Shrimp Filling Ingredients:
1/2 pd. pre-cooked shrimp 2 minutes in salt and pepper. Diced finely.
1 tbsp capers
1/4 cup Parmesan
16 oz. Ricotta
1 tbsp Thyme
1 tbsp Sage
1 tbsp Garlic Salt
Using the shrimp filling, gently place teaspoon size filling into each mold. Using fingers dampened in water: run fingers along all edges of the ravioli to create a “glue” to seal the dough. Place second sheet of dough over filling. Press into mold and cut scrap dough. Use the back end of a butter knife to ensure that each ravioli will be cut from mold. Now add ravioli to gently boiling water that has been salted. Cook until ravioli floats to the top: approximately 6 to 8 minutes.
Brown Butter Sauce:
1 stick of salted butter
1 tbsp Fig jelly plus extra for tops of ravioli
3 Whole Sage springs
Gently brown butter in sauce pan with sage springs and add fig jelly just before butter browns. Remove sage springs and serve over ravioli and use extra fig jelly to top each ravioli. Now revel in your success and enjoy!