I made up some pasta dough in the kitchenaid with the dough hook, then wrapped it in plastic and let it rest in the fridge for an hour.

While the dough was resting, I used 8 ounces of ricotta, some granulated garlic, black pepper, 1 cup of grated parmigiano romano, 1 egg and a handful of parsley and mixed up the filling.

When the dough was done resting, I divided it into small pieces and ran it through my pasta rolling attachment for the Kitchenaid. I took it down to #4 on the roller...thin, but not paper thin.

Then out came my ravioli mold...one of the most useful gadgets I have in my kitchen. keeps your ravioli uniform, and they seal up very nicely with the use of a rolling pin.

First I either spray the mold with oil or dust it with flour, and lay one pasta sheet on it. After that, you take the "dimpler" and lay it over the pasta to create the little wells in the pasta.

Fill the wells with about a teaspoon of the ricotta mixture, give it an egg wash around the edges, place another sheet on top and go over it with a rolling pin.

And voila! instant raviolis....I later boiled them up for about 5 minutes, then put them into a pomodoro sauce with meatballs, and served it with a nice tossed salad. Sorry I have no pics of the plated dish...I was so hungry it slipped my mind when we had dinner.

 

Where did you find the mold? I've wanted one for years, but have never been able to source them.

From one of my very favorite suppliers, located in Philly Brook... http://www.fantes.com/ravioli.html - Here's a link . I have nothing but good things to say about Fantes and their customer service.

 

Quite a selection they've got. Now I have to make a decision.

 

Thanks.

 

I use a blend of Italian cheeses that I make: grated dried pecorino sardo, ricotta home made, fresh buffala mozzarella and grated Reggiano Parmesano ...

 

Thanks so much for posting.

 

Margi

Certainly Margi...it was a very basic cheese ravioli consisting of :

8 ounces Ricotta cheese

1 large egg, well beaten

1/2 teaspoon granulated garlic

1 cup freshly grated parmigiano 

1/4 cup chopped parsley

several grinds fresh black pepper

mix well and fill raviolis.

 

i got to thinking that this goes well with your recent polish pierogi and russian verenyky posts. also, of course, with so many great posts for italian pasta dishes that we have seen lately. great job!

 

Apologies, I think I sent a message to Historic Foodie, not Hoser.

 

Thanks both of you, anyway.

Margi.

 

*** this can be nice for St. Joseph´s Day legal bank holiday Monday.

 

Thanks alot for the recipe ... Mine is similar ... Amazing flavour when You make ur own ... I add A mix of cheeses, including: Pecorino Sardo ewe aged cheese from Sardinia ( available in NYC at Di Palo - 200 Grand St. - 212 226 1033 - Dettori Farms - Sardinia ), mailto:online@murrayscheese.com - online@murrayscheese.com

and the Formaggio Kitchen: 888 212 3224

 

Kind regards.

Margi.

 

 

I have used several Chris, but this one is my favorite.

I will usually knead it in my kitchenaid mixer for about three or four minutes and then finish the kneading by hand.

Ingredients

• 2 cups all-purpose flour, plus more for dusting

• 1 teaspoon salt

• 3 large eggs , plus 1 for egg wash

• 2 tablespoons extra-virgin olive oil

• Cornmeal, for dusting

Directions:

For the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

 

Margi Cintrano

I'm gonna try making pasta again soon, watch me..

Good luck and have fun with it.