Fresh Ravioli Pasta
- 1 ½ cups Flour
- ¼ teaspoon Salt
- 2 Large Eggs
- 1 Tablespoon Water
- 2 Teaspoons Olive Oil
- Combine the flour and salt in a large mixing bowl and toss well.
- Make a well in the center of the flour and add eggs, water, and olive oil. Blend the liquids with a fork.
- Then, using a fork, gradually mix the flour into the well by pulling into the liquid with quick strokes. Keep blending until it forms a sticky ball around your fork. There will still be flour left in the bowl.
- Remove the fork and begin kneading the dough in the bowl by pressing and folding it on itself and rotating the dough to incorporate more of the flour.
- When the dough begins to look a little shaggy, turn the dough onto a lightly floured surface and continue to knead the dough 3-4 minutes until you create a smooth and elastic ball. Should feel like a firm memory foam or stress ball. Place dough in a covered bowl or plastic bag and let it rest 5-10 minutes. This allows the gluten strands to relax and makes it easier to roll out.
- Using a pasta machine or rolling pin, roll out pasta sheets that are almost paper thin 1/16” or thinner.
- Using a ravioli cutter, cookie cutter, or even a small glass, cut pasta into circles or squares and keep covered so they do not dry out.
Cheese Ravioli Filling
- 4 oz. cream cheese (1/2 pkg.)
- 1/2 cup shredded or grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons Italian Seasonings or fresh chopped herbs
- Salt and Pepper to taste
- 1 egg, optional
- Combine all filling ingredients together in a large bowl and mix well to combine.
- Spoon mixture about 1-2 teaspoons onto the center of the cut-out ravioli pasta.
- Dampen finger with water and trace around the edge of the piece of ravioli dough.
- Top with second piece of ravioli dough and press to seal the edges, avoiding pressing down the filling. This should create a sealed dome of filling. You can also use a fork to crimp the edges.
- To cook, Place in salted and boiling water for about 2-3 minute until they float to the top. If using an egg in the filling to create a firmer filling, make sure to cook 3 minutes so the egg can reach 140 F.
- Enjoy with your favorite sauce.
Chef Note: If you would like to incorporate a protein into your filling, cook in advance and cool before adding to cheese mixture.
Rustic Red Sauce
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 3/4 cup wine or chicken broth
- 2, 14.5-ounce cans crushed, diced, sauce: tomatoes
- 1/4 cup orange juice
- 2 tablespoons sugar
- 1/4 cup Italian Seasoning
- 1 generous cup freshly grated Parmesan cheese
- Heat olive oil and butter together in a large skillet over medium heat.
- When butter is melted and oil/butter mixture is hot, add onions. Cook 5-7 minutes until soft and translucent.
- Add sugar, Italian Seasonings, and salt and pepper to taste.
- Add garlic and gently stir for 2 minutes.
- Pour in wine. Allow wine to cook down until reduced by half, about 2 minutes.
- Pour in crushed
tomatoes and orange juice and stir to combine.
Allow to cook for 30 minutes.
- *Cook pasta until al dente*
- Toward the end of cooking time, add chopped parsley and give sauce a final stir.
- Place cooked noodles on a plate and cover with sauce and add Cheese on top. Serve immediately.
Pro Pasta Making Tips from Chef Mary
Check out Chef Mary’s demonstration of our Way Cool Rustic Red Sauce and homemade Ravioli to follow along with us at home!