How to make Ravioli

Making Pasta Dough by Hand

Rolling Fresh Pasta by Hand

How to make Stuffed Pasta

Dumpling Wrappers Recipe

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Ingredients:
1 lb 450 g Bread flour
5 Eggs
½ fl oz
15 ml Olive oil
pinch Salt

Directions:
1. Put the flour in a mound on a work surface. Make a well in the center and add the eggs, oil, and salt.
2. Working from the center outward, gradually mix the flour into the eggs to make a dough.
3. When it is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour has been incorporated, add more flour, a little at a time.Knead well for at least 15 minutes.
4. Cover the dough and let it rest for at least 30 minutes.
5. Cut the dough into 3 to 5 pieces. Set the rollers of a pasta machine at the widest opening.
Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.
6. Working with one piece of dough at a time, decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook. See below for cutting instructions.

Step 1
Set the rollers of the machine at their widest setting. Pass the piece of dough through the rollers, fold in thirds, and repeat until the dough is smooth.

Step 2
Decrease the opening between the rollers one notch at a time and pass the dough through them to roll to desired thickness.

Step 3
Pass the rolled-out dough through the appropriate cutters to make pasta of desired size and shape.

Homemade Cheese Ravioli Filling

Per serving: Calories, 410, Portions: 25
Ingredients :
3 lb 1.4 kg Ricotta cheese
8 oz 250 g Parmesan cheese, grated
5 Egg yolks
¾ cup 50 g Chopped parsley
½ tsp 2 ml Nutmeg
to taste Salt
to taste White pepper
4½ lb 2 kg Fresh pasta

Directions :
1. Mix together the ricotta, parmesan, egg yolks, parsley, and seasonings.
2. Roll the pasta into thin sheets.

3. Over half the pasta, make small mounds of the cheese filling about 1 tsp (5 ml)each, arranging them in a checkerboard pattern about 1½ –2 in. (4–5 cm) apart.
4. Lay the remaining pasta over the top and press down between the mounds of cheese to seal well. While doing this, try to avoid sealing large air bubbles inside the ravioli. Note: If the pasta is fresh and moist, the layers will seal together if pressed firmly. If it is dry, moisten the bottom layer lightly between the
mounds of cheese, using a brush dipped in water. Do not get the pasta too wet.
5. Cut the ravioli apart with a pastry wheel. Check each piece to be sure it is completely sealed.
6. The cheese filling does not keep well, so the ravioli should be cooked the same day they are made. They can be held briefly on sheet pans covered with dry, clean towels; turn them over from time to time so they do not stick. Alternatively, cook them immediately in boiling salted water, keeping them slightly underdone. Drain and rinse under cold water, drain, and toss with oil or melted butter. Spread in a single layer on a sheet pan and refrigerate. They can then be reheated to order by sautéing them briefly in butter or oil or by dipping them in boiling water.
7. Serve with your choice of sauce, such as tomato sauce, meat sauce, tomato cream sauce, or just melted butter and parmesan cheese.

Step 1
To make ravioli, lay a thin sheet of pasta on the workbench. Deposit portions of filling on the dough using a spoon, small scoop, or pastry bag.

Step 2
Cover with another sheet of pasta.

Step 3
Press down between the mounds of filling to seal the layers of pasta together. Try to remove air bubbles from between the layers.

Step 4
Cut out the ravioli with cutters, or cut them apart with a pastry wheel.