by Ava Morlier, Culinary Arts Writer
Happy March! Miss the rich flavors of the holidays (Valentine’s Day and Mardi Gras)? Can’t wait for the delicious Easter Sunday dinner of next month? Today’s dish will let you be satisfied with waiting (while also being meat-free and rich): Fresh Ravioli!
It may seem like too much work for something so small, but homemade ravioli is much better than your classic restaurant entree. The fresh pasta alone will leave you wondering why you’ve been avoiding making it. The rich filling is also much more fresh when you make it, and it allows you to play with the flavor a bit more. Not a cheese fan? You can simply replace it with ground beef if you prefer!
Making ravioli is a work-heavy feat, so if you have a bored family member or interested child, invite them to help you make it! It’s a great way to bond and learn to cook together. Even the most novice chef can help!
May this rich and delicious ravioli bring you good times and warmth in this chilly month with your family, whether in the kitchen or in the dining room.
For the Pasta
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tbsp. olive oil
For the Filling
15 oz. (1 carton) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, beaten
2 tsp. minced fresh basil (or 1 tsp. dried)
1 tsp. minced fresh parsley (or ½ tsp. dried)
1 tsp. minced fresh oregano (or ½ tsp. dried)
¼ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Large sheet pan (to make pasta on), sifter, fork, bowl, wet paper towel, medium bowl, liquid and solid measuring utensils, spatula, pastry wheel/ravioli cutter, rolling pin or pasta roller, two spoons, large pot, bowl.
Make the pasta:
On the sheet pan, sift flour, semolina flour, and salt together.
Make a well in the middle; add olive oil and cracked open eggs into the well.
Gently beat eggs with a fork, gradually adding more and more flour from the sides.
Once dough becomes thick, knead by hand until all ingredients are incorporated.
Knead the dough for 8-12 minutes or until smooth and elastic, gradually adding flour if the mixture becomes sticky.
Once kneaded, put in a bowl and cover in plastic wrap. Let rest for 30 minutes at room temperature.
Make the filling:
In the medium bowl, combine the ingredients for the filling, mixing well with the spatula.
Cover and refrigerate until ready to use.
Once pasta has finished resting, fill the large pot with water and set to boil.
Divide the dough into four portions. Roll out one portion to 1/16 in. thickness on a floured surface. Put the other portions back in the bowl under a damp paper towel.
Take out filling.
On half of the pasta sheet, put rounded spoonfuls of filling 1 inch apart.
Fold the pasta sheet over so that the filling is covered by the pasta sheet completely.
Press around the rounds of filling so that the filling is sealed in. Cut into squares with the ravioli cutter. Set aside finished raviolis and repeat with remaining filling and dough.
Salt the boiling water. Add ravioli gently to the water one at a time and reduce heat so that the water is simmering.
Cook until the ravioli floats to the top, about 1-2 minutes.
Take out with a slotted spoon and place in a bowl.
Add olive oil to ensure the raviolis don’t stick together.
Repeat with remaining ravioli.
Garnish with fresh herbs, sauce, or cheese and serve.