We hosted Friendsgiving in our small apartment last year to showcase some of our Italian inspired recipes. Friends brought wine and dessert, we had the meal covered!
Do you know how easy it is to make homemade pasta dough? Did you know we are going to use half of it to make fresh pasta and the other half to make ravioli?
2 3/4 cups All Purpose Flour
Pinch Kosher Salt
Ravioli filling ingredients (if making)
1 cup ricotta cheese
1/2 cup grated Parmesan-Reggiano cheese
Salt and Pepper
Cream sauce ingredients (if making)
1 stick of salted butter
2 cups (pint) heavy whipping cream
1 tsp garlic salt
2 tsp garlic powder
2/3 cup grated Parmesan cheese
In your stand mixer, put the flour in the bowl, sprinkle with kosher salt and make a well in the middle, leaving room for the eggs. To start, only use 3 eggs.
Turn on the stand mixer on low* for a minute or two and allow the mixture to combine. If you notice the dough is not really coming together, now is the time to add the 4th egg in. Turn the speed up to medium for another 4-5 minutes, the dough should really start working together and eventually forming into a ball.
When the dough is now a ball, turn off the mixer, wrap the dough in plastic wrap and put in the fridge for at least 30 minutes to rest.
*You certainly can mix this by hand if you do not have a stand mixer with a dough hook, it does take some elbow grease. There are a lot of helpful videos on Google or YouTube on how to make this by hand!
Cut the rested dough into 4 even pieces. Always keep what you are not using, cool, in the fridge.
On your stand mixer, add the attachment for the pasta roller. Shape the 1/4 piece of dough into a rectangle to help the pasta roll out evenly. I like to send my pasta through the press, several times, you will start to see the shape coming through more evenly as you send through.
Adjust the roller to setting number 1, sending the dough through once. Next, change the setting to number 2 and send through a few times until you get a longer, rectangular sheet. Repeat this process with the next 3 disks of dough. Lay each sheet on a generously floured (and obviously clean) surface (baking sheet, counter, table).
Once all sheets are formed, switch the attachment from roller to spaghetti or linguine shape. This is the easy and fun part! Send your first sheet through, low speed (1) and place the noodles back on the floured surface. Try to keep the noodles separate so they don't stick together! A drying rack helps (pictured above) but is not necessary. Send the 2nd sheet through and the pasta portion is complete!
The noodles will cook in 3-4 minutes in a pot of salted, boiling water. Drain and add sauce of choice to serve!
Mix all ingredients for the ravioli mixture with a fork to combine- keep in a bowl, covered, in the fridge until you are ready to use!
With the remaining 2 sheets of pasta, you will scoop a heaping teaspoon of the ricotta mixture, 1-2 inches apart. Fold the half of the dough over the ricotta mixture and with a ravioli press or knife (if using a knife, you'll need a fork too to seal the dough), and press the dough firmly to seal together. Use the press (with the middle centered over the cheese), to cut out the shapes. If using a knife, hand cut the shape out and use a fork to seal the edges. Place all finished raviolis on a floured sheet pan until ready to cook.
Note: If you have a ravioli mold, you can use this too :)
To freeze- If you are making these ahead, place the sheet pan in the freezer and allow ravioli to freeze for 24 hours. They can then be placed in a freezer safe container or zip lock bag for a few months.
To cook- in a pot of salted, boiling water, gently drop the fresh or frozen raviolis in (you might want to do in batches depending on how many you make) and cook for 1-2 minutes after they begin to float. Using a spider strainer, gently remove the raviolis and place in a colander to drain fully. Continue cooking in batches until all are fully cooked.
Serve with your favorite sauce. I love ravioli in a cream sauce... see below.
Easy Cream Sauce
In a large saucepan, slowly melt the butter with garlic salt and garlic powder.
When the butter is melted, add the heavy whipping cream and whisk to combine, stirring every few minutes for 20-30 minutes. Make sure it is simmering, but not boiling.
When the butter and cream mixture has cooked for 20-30 minutes, turn off the heat on the pot and add in the grated parm cheese, whisk to combine until cheese is melted and sauce is thicker. Serve immediately with cooked pasta!