Homemade Pasta Suggestions?
Just got a pasta roller (my first one...yay!), looking for suggestions on the dough. And simple fillings for ravioli, if you have one. Would prefer something light, vegetarian friendly if you have it.
I just know there are some great CHs out there with the answer to this one...
I make a well with 11oz of AP Flour and put 3 beaten eggs in, then incorpated the flour from the center outwards. It's a very quick process which doen't require cleaning equipment.
The rest (20 minutes minimum) is crutial. Ravioli's should not be cut until stuffed. Lay the sheet of pasta out and drop your filling in a line in 1/4 of the way in, then fold the sheet in half and cut either with a pizza or flutted roller or with a biscuit/cookie cutter.
All good suggestions on the dough. Resting the dough is CRITICAL. Don't skip that step. Raviolis are not that scary if you're not a perfectionist. I personally don't care too much if they're exactly the same shape or size so unless making them for guests, I don't get too anal about it.
A good basic filling would be ricotta/grated parm/spinach. I use frozen spinach, thawed & drained/squeezed. You can also do with fresh, blanched/chopped & squeezed. Another really delicious filling is pumpkin/ricotta or mascarpone/throw in some grated parm for the heck of it... oh, and freshly grated nutmeg. Serve with brown butter/sage sauce. This is a classic.
I remember seeing a recipe that used whole sage leaves in the dough sheets: once you've got it run through the machine once, you somehow add whole sage leaves (stem removed) and fold the dough, and then run it through a few times in narrower and narrower settings. I think they were using those to make raviolis after. I just recall how beautiful those translucent, leafy sheets of pasta were in the picture.
100 gram AP flour + extra for the board, 1 large egg. Make a pile with the flour, using your fingers make a bowl in the center of the flour, break the egg in to the depression.
With your fingers, work the flour from the inside out, into the egg, when you have a dough thats not dry or to sticky, pick it up and sweep the left over flour to the side, leaving enough on the board to keep the dough from sticking to it. If more flour is needed to make the dough, add more to it.
Kneed the dough by press on the ball and move it away from you, fold it in half and repeat for 5 minutes, set aside.
Roll out the dough following the rollers instruction.
At this point cut you fresh pasta into whatever size you like, for ravioli, cut into 2” by 2” squares.
8 oz ricotta cheese, drain as needed
8 oz mozzarella cheese, grated
½ cup mascarpone
1/2 cup (give or take) coarsely chopped fresh basil
1 large egg, lightly beaten
Kosher salt and freshly cracked pepper to taste
1 large egg lightly beaten & 1 Tsp. fresh water, for egg wash to close the dumplings.
combine cheese and basil season to taste before blending in the egg.
Place 1 tsp. Filling in the center of half the squares, once they have all been filled, wet the edge of each dumpling with the egg wash, place a square of pasta over each and press down from the center out, try to remove any air trapped near the filling.
Cook in salted boiling water just until they float, drain and add to a pan with whatever sauce you're using, cook for a minute or two and serve.
The thing to remember, sauce is to pasta what mustard is to the hotdog, a condiment.
When you DO attempt your 1st ravs, I like a simple filling of ricotta w/ chopped parsley piped out of a ziploc, one or two small cubes of mozz and a drizz of evoo before sealing them. Didn't mean to scare you off of ravs, but you should start with baby steps before doing them.
Love home made pasta!
After some experimentation, I've found that a cup of all purpose flour, a cup of semolina flour, one egg, some salt, and enough water to take the place of what would normally be a second egg makes a great pasta. I dump it all into a food processor to mix the ingredients, gather it up into a ball and wrap it in saran wrap, and stick it in the fridge for at least 1 half hour (sometimes I'll do it a day ahead of time).
I've made linguine, spaghetti, angel hair, ravioli, tortellini, Hungarian derelye, and even lo mein noodles using this formula and it's great. And the result is better than anything you can buy.
Just remember that fresh pasta cooks a LOT faster than the dried stuff...angel hair is done in less than 30 seconds (maybe even 20)...so don't over cook your home made pasta!! Forst time cooking it, sample it every 30 seconds or so until you get a feel for the texture you want.
Got my pasta machine as a gift more than 30 years ago...it's one of the best gifts I ever got. You'll have fun with it!
Basic dough: 1+1/2 c. AP flour, 1/2 cup semolina, 3 lg. eggs. (or 2 c. AP if you don't have semolina....) Put all ingred. in bowl of stand mixer w/ dough hook and once the dough comes together, let machine knead on speed 2 for 6-8 mins. Knead dough on floured board for a minute and wrap in saran for 30-60 min. Divide dough in 4ths and begin thinning. DO NOT repeat DO NOT attempt raviolis your 1st time out. It leads to fighting and sleeping on the sofa. Stick w/ fettucine. Didja get a Kitchenaid or a manual roller? Whichever, mangia bene. Adam