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I’m one of those Americans that is a bit lost in her heritage, or maybe I should say my lack of heritage. I didn’t have an Italian grandmother who taught me how to make noodles from scratch or an Ethiopian family who shared recipes centuries old. I am who I am – a 100% American raised person.
I sometimes wish that I had more of an ethnic upbringing so I would have more to share with my future children (or future cookbooks) but I appreciate what I have learned throughout my cooking adventures. I think of cooking as a learning experience of a lifetime. I learn something every single time I create or recreate a recipe and homemade ravioli was no exception.
Now, this wasn’t my first rodeo with fresh pasta, but it did take me a few batches to get the hang of things. Even after resting my dough was very springy. I had to trick it into sticking to my countertop with a little water so I could add the filling. I eventually figured everything out… except one little thing. I knew this would be a tedious process so I made a double batch of the filling and the dough in hopes of freezing an extra batch. Thing is, even with the double batches, I ran out of dough.
Mister came up with a good idea for the leftover filling. I predict a goulash recipe in the near future. It’ll complement this gorgeous marinara sauce too. A new favorite – simple yet sooooo finger licking good. Simmer, simmer, simmer. It’s worth the wait!
A big thanks to the wonderful website, My Italian Grandmother, for filling in the gaps here.
And without further ado, visual stimulation:
First, crack some eggs, add some flour and get messy, like so:
Wrap your dough and let it rest while you prep your meat filling (if you are using meat) and kick butt marinara sauce.
For the meat filling, chop your veggies, make ‘em sweat and add your beef. Drain and add seasoning.
Drop the mixture into a food processor (preferably one bigger than mine) to make a meat paste.
(Vegetarians are freaking out now)
Set the paste aside. Make your delicious meat-free sauce, cover and simmer. I recommend spraying the bottom of your pot before doing this. That was a lesson learned…
Chop of piece of dough from your dough ball, recover and roll the chunk out as thin and as long as you can. If you like large ravioli, roll out two of these (one for the top and one for the bottom). Add your filling, drag a bit of water around the filling with your finger, cover with the second strip of pasta dough and press the ravioli around the filling to seal.
For smaller ravioli, you can use one of these pasta strips, add a little less filling, and stretch the pasta around the filling, like so.
Snip excess dough and combine with your large dough ball or save for later to make scrap noodles. Press the edges down with a fork if you’re feeling especially decorative.
Bring some water to a boil and add your ravioli. They are done when they float to the top. Pour some sauce on them and devour immediately.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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