1 egg, lightly beaten
1 tablespoon water
Filling (as desired)
We did 2 cups of shredded cheese, and seasoned with herbs, garlic and onion.
In your standup mixer, combine the flour, 4 eggs and salt. Mix until it forms a dough. As needed, with the mixer running, add 1 to 2 tablespoons of water to the dough so that it doesn’t crack and dry out. When it’s formed a dough and all the flour is mixed in, remove dough from mixer and shape into a ball.
On a lightly floured surface, knead dough for about 1 minute or until it’s smooth. Then, wrap it in plastic wrap loosely and let stand for 30 minutes.
Next, divide the dough into 8 portions.
On a lightly floured surface, roll each portion into a 12-inch square (doesn’t need to be perfect, but aim for similar shapes if possible) Ideally, you’d get around 1/16 of an inch thick. The point is thin, but that it stays together.
Now the fun part!
Make your egg wash (1 egg and a tablespoon of water) and set aside.
Cut the rolled dough into 2-inch wide strips and separate into a “top” and “bottom” for your ravioli. Brush each strip with the egg mixture lightly.
Put about 1 teaspoon (we balled up the cheese mixture) at 1-inch intervals on one strip of dough. Then, down a second strip of dough on top (brushed side down) on top of dough and cheese mixture. Press the dough around the mound of filling to seal the raviolo. Finally, cut between the fillings to make your individual ravioli. (You have your first ravioli!))
Repeat until you’ve made up all your ravioli.
Cooking is the easiest part.
Bring a bigger pot of salted water to boil (to avoid sticking). With a slotted spoon, but them in one by one (do a few at a time). Let boil for about 3-4 minutes or until tender. Remove with a slotted spoon and set aside. Mix with your favorite pasta sauce and enjoy!
All told, this batch made about 50-60 ravioli for us. Size varied because we aren’t professionals. But it was delicious! Enjoy!
Please send me any other recipes you may have found during your quarantine time.
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