Ever since I had my first fresh pasta making experience just two weeks ago I have been wanting to try it again, to, first and foremost, put right my grievous error of the case of the tough dough, and secondly .. to expand upon it slightly …
Going off of something my mom had suggested to me, I decided that I would make ravioli.
While it seems complicated, with images of pasta making machines… and ravioli molds filling ones head, making it by hand it not particularly difficult, and with some help, would be relatively quick and easy. ( although definitely more for a weekend). As with all things though, the first time is the hardest, and I am sure I could pull this off even faster the second time around.
The pasta dough is the same as before .. although I found a new method given a lack of 5 eggs like before.
So for the old … you can refer to my old post, but if you presently lack 5 eggs.. and happen to have 3, luck abounds.
- 1 cup whole wheat flour, with up to 1/2 a cup more
- 3 eggs
- 1 teaspoon of salt
- water… depending on consistency.
- simply mix the eggs with the salt and 1 cup of flour, and add a little of the extra flour at a time until you have a dough that this sticky, but can hold some shape.
- form into a ball as best you can with the spoon you are working with, and dust the outside with a bit of flour so it is managed with your hands.
- over in plastic wrap, and refrigerate for at least 1/2 an hour to up to 24 hours. ( it is best to make the filling before you roll out the pasta)
- when want to make the pasta, remove from the plastic wrap, and put onto a heavily floured work surface.
- cut the dough in half, working one at a time.
- using a floured rolling pin, wine bottle, or whatever, roll out to about 12″ (or more if not thin enough) by 6″ roughly, until very thin. (use your judgement .. thiner will yield better pasta i think)
The great thing about ravioli is that there are countless creative options when it comes to the filling. From the traditional ricotta, to the slightly more obscure butternut squash and chive … the list abounds. Being the mushroom lover that I am, and having a box already in the fridge, I decided to go with a mushroom and mascarpone filling.
The hardest part about the filling was chopping up all the mushrooms into tiny pieces, which could have been achieved in 10 seconds with a food processor .. but ended up taking about 15 minutes.
Mushroom Mascarpone Filling
The Ingredients are as follows:
- 1 tbs olive oil
- 1 clove of garlic, minced
- 1 box white button mushrooms (i bought two … but that was too much)
- 1 onion
- 1 teaspoon oregano
- 1/2 cup of mascarpone
- salt and pepper
- dash of chili flakes -if desired
- heat oil in a pan until hot, adding garlic for a minute, and then onion until translucent.
- add mushrooms, stirring occasionally until they release their liquid.
- season with oregano, salt, pepper and chili flakes
- when liquid is mostly gone, remove from heat and allow to cool.
- when cooled, mix in mascarpone, and check for enough salt and pepper.
Making the Ravioli
With your pasta rolled out into big rectangles.. and your filling completed you can move on to making the ravioli.
There is a great blog that I sourced this technique from, so I encourage you to check that out… given the death of my camera batteries at this point in the process. Below is my attempt at an explanation.
Put a sizeable spoonful of filling about an inch from one edge of the long side of the dough, and work your way down, leaving your desired ravioli size in between the spoonfuls of filling.
Once you have put as many as you can, fold the dough over, and press your fingers around where each dollop of filling is.
Then, with a knife, cut out the ravioli into squares, and trim as necessary, reserving extra dough to be rolled out again.
Taking a wet fork, press around the edges of each ravioli to seal it, and flour the ravioli and reserve on a plate for cooking. (be sure to seal it securely otherwise the ravioli filling will explode into the cooking water)
Heat a pot of salted water until boiling, (note: it is better if it is a timid boil .. as a roiling one might cause the ravioli to break apart)
Cooking time varies, but I found that it was approximately 10-12 minutes. I taste tested a corner of one of them along the way to test for doneness.
Drizzle with a little olive oil, garnish with some grated parmesan and serve immediately.