Wednesday, February 17, 2010

Cooking Together: Homemade Ravioli

Valentine's Day 2010: a night at home cooking, eating, and watching the olympics!

Homemade Ravioli.
Homemade pasta is a breeze if you have a pasta roller - but you still should hand knead for 10 minutes for proper elasticity.
While letting the dough rest for about 30 minutes - H made the filling for our ravioli: a mixture of Ricotta, Parm, ground pork, ground veal, basil, and garlic.

I rolled out the small nougets of dough - about 2x bigger than an egg. I rolled as we needed it to avoid drying and help it stick together without water. H. got to work filling, folding, and squeezing.

IMPORTANT: when filling and folding, you must get all air out of the pocket - this prevents tearing or splitting later.
We froze most of the batch - and kept out enough for dinner. Freeze flat on a sheet for about an hour, then transfer to a ziplock in serving sizes. Do not thaw before cooking.

Cook at a HIGH SIMMER [not a rolling boil]. The rolling boil is too violent for the little handmade wonders and they tend to split.

Served with butter and parmesan. YUM.


Frieda said...

Homemade ravioli is the BEST! I'm going to try fried ravioli for my hubby's birthday dinner...wish me luck!

kat said...

Its been much too long since my husband has made me his fabulous homemade ravioli

Claudia said...

Perfect! Love homemade ravioli and thinking this would be a good weekend. I love devising the fillings and it is indeed a lot easier with a pasta roller!

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