After great success with making fresh pasta, I got a ravioli stamp and finally attempted to make some ravioli. It was incredibly time-consuming, but with a few more practices I should be able to breeze through the process.
I cooked a small batch right after and had the biggest smile on my face. The rests were dusted with tons of flour and refrigerated overnight. The next day when it was time to cook, all of the ravioli were stuck together! You can imagine how terrified and angry I was. I went into panic mode and carefully peeled each one away from one another. Yes, it took forever to do that. My guests arrived and I was still cursing while separating the ravioli…. But thanks to all the encouragement, I was able to cook all the now stretched-out and ugly ravioli and finished them in a simple mushroom cream sauce (saute sliced mushroom and garlic with butter, lemon juice, red pepper flakes, a touch of cream, and season). They still tasted awesome despite the fact that they now look like wrinkly wontons.
So, I am guessing that the moisture from the filling caused the sticking, anyone have a better solution? The only suggestion I’m seeing from online is to freeze the ravioli in a single layer.
(adapted from BHG.com – The below recipe is doubled, and no porcini was used)
- 9 ounces fresh mushrooms (crimini, button, shitake), finely chopped
- 2 tablespoon olive oil
- 2 tablespoon snipped fresh Italian (flat-leaf) parsley
- 2 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolk, lightly beaten
- 1 cup ricotta cheese
- In a medium skillet, cook mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add parsley and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.
- In a medium bowl, combine egg yolk, ricotta cheese, and cooled mushroom mixture. Cover and chill until needed.
Fresh pasta sheets are widely available at fine supermarkets, but nothing beats the sense of accomplishment from making your own 🙂
Pasta dough recipe here , I rolled the dough to setting #6 and dusted with plenty of flour.
- Place 1 heaping teaspoon of filling about 2 inches apart
- Brush the dough around the filling with water
- Place another sheet of rolled dough on top, use your fingers and press down the dough to get rid of any excess air and ensure a good seal.
- Use the ravioli stamp and stamp out individual raviolo. If you don’t have a stamp, use a knife or pasta cutter to cut out square or rectangular shaped ravioli.
- Cook fresh ravioli in salted and boiling water for about 4-5 minutes. Toss with your favorite sauce and serve.