What you’ll need..
- 2 cups of flour
- 3 large eggs
- 2 egg yolks
- Parmesean cheese
- Measuring cup
- Rolling pin
- Ravioli stamp or knife or pastry cutter, etc.
- Pour out your 2 cups of flour onto whatever surface you’re working on.
- Gather all of the flour into a mound and then make a crater in the middle, big enough to hold all of your eggs.
- Add the 3 large eggs to the crater.
- Separate the other two eggs, whites from yolks, and add to the crater. If you don’t know how to do that, watch this video!
- Beat the eggs together (while in the crater) with a fork until blended together.
- Sprinkle some salt over your eggs and flour and start mixing together with your hands.
- Once you’ve beaten your eggs, slowly start incorporating the flour.
- If you find the dough to be too sticky, add a little bit more flour at a time. Too dry? Add a spritz of water.
- Start forming the dough into a ball and proceed to kneed it for about 10 minutes or until the dough bounces back when you push into it
- Coat with flour to avoid sticking and let rest for about a half hour. If you plan on using this mix at a later date, put it in the refrigerator.
- While the dough is resting, make your filling! This recipe is for classic ricotta ravioli, but you can pretty much put whatever mixture you want into these.
- Mix together your ricotta and grated cheese.
- Season to your taste and set aside.
- After a half hour, start rolling out your dough. If you have a pasta maker, amazing! If not, a rolling pin will do.
- Once it starts to get flat (assuming you’re using a rolling pin like me), cut in half.
- Take one half and roll it out until its about 1/8” to 1/16” thick. Do the same to the other.
- Once your dough is rolled out, now it’s time to fill! I use a teaspoon to spoon the ricotta mixture onto the dough.
- Space the spoonfuls about 1/2″ apart.
- Place the other sheet of dough onto the sheet with the filling and lightly press between the spaces with your fingers, just enough for the two sheets to touch, try not to push down.
- Take your cutter or ravioli stamp and place it with the mound of filling right in the center and press down until you’ve gotten all the way through. Just like using a cookie cutter!
- Once you’ve cut out all of the raviolis, repeat these steps with whatever dough is left until you feel like you’ve gotten all you can from what you’ve made.
- boil 5 at a time to avoid sticking and once they float, take them out and out them directly into whatever sauce you have prepared!
Viola! The finished product. These were so good! I love making recipes that remind me of my childhood, don’t you? I ate these with my Sunday Gravy, packed with tender meat, it’s the perfect sauce for creamy and smooth ravioli.