Can I save my pasta dough or can I make ravioli out of Premade lasagna sheets?
I suck at dough, pizza, pasta, you name it. But thought I would try again after a friends success at ravioli. I made a basic pasta dough using 100 g 00 flour to 1 egg ratio. I found my eggs ended up being a bit small and had to use one extra. I did all mixing and needing by hand. Let rest for 30 mins then tried a sample ravioli. Tough, super tough and kinda dry (the filling was great though!).
I have not yet used my pasta sheeted and wonder whether it will tenderize it?
I have bought fresh premade lasagna sheets from the grocery store as a back up. Will I be able to make ravioli out of these? Should I throw out the pasta dough or is there any way to save it?
I worked at an Italian restaurant that used pre made pasta sheets to make their ravioli so the answer is yes, you can do the same. As far as the homemade dough, if it's tough already, sheeting it is not going to change the fact that it's tough but you can roll it out, stuff it and make fried ravioli.
By sheeted do you mean rolled through a machine? It might help and could be worth a try if the dough hasn't dried out too much already. It sounds as though you didn't knead long enough. The problem with store-bought lasagna sheets is that they are sometimes treated so they won't stick together, which means you can't use them for ravioli, since they won't seal. Again, you'll have to try. Also check that they aren't too thick for ravioli.
I use 4 eggs to my miniscule amount of flour. Maybe a cup? (if you want to know I will look it up, also olive oil is an important addition). Other than that I can't say.