Step away from your supermarket's refrigerated ravioli section; it's time to learn how to make these delightful stuffed pastas at home. Start with a batch of Fabio Viviani's recipe for fresh pasta dough, then watch the video to learn how to fill, shape, and cook up whatever variety of ravioli you choose. Need some flavor inspiration? For starters, try the zingy combination of goat cheese, lemon, pink peppercorns, and tarragon.
It's time to get over your fear of making ravioli at home. While the process isn't superspeedy, it's not particularly difficult either, and the results are well worth the effort. Read on for a step-by-step explanation of how to make this impressive dish, then get to experimenting with filling and sauce combinations.
Here's what you'll need:
- Pasta dough: either store-bought or homemade (For homemade dough roll it out very thinly; setting six on a KitchenAid pasta roller attachment
- Ravioli filling
- Egg wash
- A ravioli stamp or a cookie/biscuit cutter with a roughly three-inch diameter
Traditionally, homemade ravioli is a dish that's neither fast nor easy to prepare, but with a little ingenuity, it can be — relatively speaking. Instead of laboring over mixing and then rolling out pasta dough — a worthy weekend project, to be sure — swap out store-bought wonton wrappers
. (Look for them by the tofu.) While not an exact match to pasta dough, these pliant, eggy squares are a solid stand-in and can be filled, shaped, and cooked with ease.
To shape a ravioli, simply dollop a bit of your favorite filling, such as pumpkin or goat cheese and lemon in the center of a wrapper, brush the edges of the dough with egg wash, top with a second wrapper, and seal, pressing out any air bubbles. Repeat until the filling is used up, then cook as usual.
If you're going to go through the trouble of making homemade pasta dough, you may as well make it worth your while. Rather than drown tender noodles in sauce, why not take a more minimalist route, like in this lightly dressed dish of goat cheese ravioli?
Enhanced by little else than a confetti-like burst of crushed pink peppercorns, lemon zest, and tarragon, the delicate but toothsome pasta and its tangy filling shine. As a sneaky bonus, this minimalist sauce of sorts takes mere moments to whip up, a boon given the initial effort expended rolling out the homemade pasta dough.
More time-consuming than difficult to prepare, it would make for a rewarding weekend project. (If you have the time, make a double batch of the pasta, and freeze the extra filled ravioli for a speedy dinner down the line. Add the frozen pasta directly to boiling water, without thawing.) Trust me here, it's absolutely worth the effort.
Antonella Rana, daughter-in-law of the founder the 50-year-old Italian pasta company Giovanni Rana, may have convinced me otherwise. The animated chef and mom of two at home in Verona, Italy, was in town to host a "Pasta-Making For Kids" class at her family's first US restaurant, Giovanni Rana Pastificio & Cucina. With my 7-year-old in hand, we headed downtown for a morning of ravioli making, and to our surprise, it was easier than we ever imagined — and fun, lots of fun! From Antonella's explanation of her golden rules of cooking (see below) to rolling out the dough and creating fun shapes, we had a blast — and, as with almost anything you make from scratch, it was delicious. And we weren't the only ones who thought so. The class was such a hit that the restaurant will soon be offering it on a weekly basis, so if you're in NYC, it's a fun way to spend a Sunday morning.
I don't have a pasta maker, so I've never made ravioli at home before, but I'm starting to think I might buckle and finally splurge on the equipment so I can make my very own house-made ravioli. Have you ever made the stuff yourself?
- Alinea has been named the seventh best restaurant in the world. Huffington Post Food
- Tips for dealing with dinner party dramas. — The Atlantic
- Must make: asparagus salsa with ricotta ravioli. — Hands on Gourmet
- Learn the proper way to frost a cake. — Chow
- Curry leaves provide fresh Indian flavor. — The Epi-Log
- Everything you need to know about Carménère. — Eat Me Daily
- How to toast spices. — Serious Eats
- Great ideas for hosting a contemporary urban baby shower that's not overly babyish. — Hostess With the Mostess
- Ruth Reichl follows @RuthBourdain on Twitter.— Eater
- BBQ master Adam Perry Long discusses his new cookbook and restaurant. — Grub Street NY
Source: Flickr User xmatt
Tonight, I plan to use leftover canned Italian plum tomatoes, chopped salami, and spinach ravioli to create a straightforward Italian dinner.
Hoping to make it a meatless Monday? Then simply omit the cured meat. Either way, with a chunky, bright sauce and just-grated cheese, the result will taste just as good as any restaurant special. Get the recipe now.
- Katie Lee admits that having the last name Joel helped her career get started.— New York Magazine
- Black ravioli with pumpkin is the perfect Halloween dinner.— Saveur
- Feeling sick? Start eating these flu-fighting foods.— The Epi-Log
- Here are 10 creepy but festive Halloween recipes— Endless Simmer
- An inside look at Ad Hoc at Home, Thomas Keller's new cookbook. — Eat Me Daily
- Celebrate Fall by turning tortillas into leaf-shaped chips. — Eddie Ross
- Singing and dancing in the grocery store is so much fun! — Serious Eats
- Get a glimpse of the Top Chef season seven casting call. — 7x7
This recipe thinks outside the baking dish by tossing store-bought ravioli with a quick homemade marinara sauce and lots of grated cheese.
The resulting meal is a crunchy, chewy, comforting mess of pasta that's sure to please the children in your life. For a balanced dinner, serve mixed greens on the side. Get the creative recipe when you read more