Step-by-Step Guide to the Perfect Homemade Ravioli Recipe

Video Description

Here is the ravioli recipe ⬇️ PASTA DOUGH - enough for 3 to 4 people) 00 Flour - 300g, 10 1/2 oz. or 2 Cups Large Eggs - 2 each Egg Yolks - 5 each Fine Sea Salt - fat pinch Extra Virgin Olive Oil - 1 tsp., about 3g or 1/8oz. Pour the flour out onto a work surface and make a well in the center. Add the whole eggs and yolks, the salt, and olive oil. Slowly incorporate the liquids into the solids. Eventually you will have a shaggy mixture. Start kneading the dough with your hands until it is smooth and silky in texture, about 5 minutes or so. This takes some elbow grease :) Form the dough into a ball and wrap it in plastic film. Rest for 30 minutes to an hour before rolling it out. SAUSAGE, SPINACH AND RICOTTA FILLING Extra Virgin Olive oil - 1 Tbsp. Dice Yellow Onion - 2oz. or 57g Minced Garlic - 1 clove Dry White Wine - 2 Tbsp. Ground Italian Sausage - 8oz. or 227g Fresh Spinach - 5oz. or 142g Ricotta Cheese - 4 1/2oz. or 120g Parmesan Cheese - 1oz. or 28g Sea Salt - 1/2 tsp. Ground Black Pepper - 1/4 tsp. Ground Nutmeg - 1/8 tsp. Place the olive oil in a saute pan over medium heat, then add the yellow onion. Cook until it starts to caramelize, 5 minutes or so. Add the minced garlic and cook for another minutes, then add the white wine to the pan. Continue cooking until the wine has mostly reduced, and add the ground sausage. Break up the sausage with a spatula, and cook it completely through. Add the fresh spinach to the pan and continue cooking until it's wilted and incorporated into the other ingredients. Transfer the mixture to a small baking sheet or plate and cool it completely. Add the sausage mixture to a food processor along with the remaining ingredients, and pulse the machine to break up the filling so it finer in texture. Transfer it to a container and chill it until your ready to make ravioli. MAKING THE RAVIOLI Set up the rolling machine and make sure that it's set to #1, which should be the widest setting. Cut off about a third of the pasta dough. Keep the rest of it wrapped in the plastic film so it doesn't form a skin and dry out. Use your hands or a rolling pin to flatten the dough a bit, then turn the machine on and start feeding the dough through the rollers lengthwise. Run the dough through the first few settings, until it's long enough to fold over a fews times. Flatten the sheet of dough with your fingers, dust it with flour, then start rolling out the dough from the first setting again. Run the sheet through the rest of the settings until you reach #6 or #7. Where you stop depends on the machine. Most importantly, the pasta sheet, when done, should be just about the same width as the rollers. Dust the sheet with some semolina flour, fold it up and store under a slightly damp paper towel, rag or some plastic film until you've rolled out the rest of the dough. Add portions of the filling to one half of a pasta sheet. Space them about 3/4" (19mm) apart and make two rows. Each portion should be about the size as half of a ping pong ball. Brush the pasta sheet around each portion of filling with egg wash, then take the empty side of the sheet and fold it over on top of the portioned side. Run your fingers around the filling and press down on the pasta in order to seal the two pieces together. This step is important because it will keep any water from entering the center of the ravioli while boiling them. Grab a glass or ring mold (flipped upside down) and place it over each filling, one at a time. Work it in a circular motion while gently pressing down on the dough. This helps to seal the pasta right up to the edge of the filling. Use a knife or a pastry cutter to trim the edges off of the pasta sheet, then cut down the center of the row and columns to form individual ravioli. Cook the ravioli in salted, boiling water for 3-4 minutes or until the pasta is tender. Serve with your preferred sauce. MY OTHER FRESH PASTA VIDEOS Fresh Pasta Shapes by Hand, No Machine - https://youtu.be/PgfpBeXQK08 Lasagna Bolognese - https://youtu.be/x7xvEhlq5RQ Tortellini in Brodo From-Scratch - https://youtu.be/l-QjrlHjdUg MY KITCHEN EQUIPMENT (Affiliate Links) KitchenAid 8 Qt. Stand Mixer - https://amzn.to/2XRDxJV KitchenAid Pasta Roller Attachments - https://amzn.to/2JZ8d4m Cuisinart 14 Cup Food Processor - https://amzn.to/2O7XJFg Metal Dough Scraper - https://amzn.to/2I1hlFd CHAPTERS Intro - 00:00 The Filling - 00:20 Fresh Pasta Dough - 02:16 Pasta Sheets - 03:21 Making Ravioli - 04:38 Cooking Ravioli - 06:15 This video and description contains affiliate links, which means that if you purchase something through one of the product links, I’ll receive a small commission, but it won't coast you anything extra. This helps support my channel. Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #freshpasta #ravioli #pasta