What are some good recipes for ravioli

Make ravioli yourself - the basic recipe

ravioli count with the most famous canned food in the world. When my parents used to go away for a weekend, my sister and I didn't have any major problems with lunch: ordering pizza or warming ravioli. The good canned ravioli were also a must at many festivals. But this association does not do justice to the Italian pasta classic: There are worlds, if not a whole universe, between Make ravioli yourself and the canned variant.

I went to work and tried out whether making ravioli yourself is really that difficult. The result: you don't have to be a professional! It takes a bit of time and manual skill, but with the following Tips and Tricks nothing can go wrong with making your own ravioli.

The great thing about homemade ravioli: you can prepare them how you like them best: hearty, e.g. with a spicy mushroom filling or sweet with chocolate, in bright colors or fried - with the filled pasta pockets you can really let off steam in the kitchen.

Table of Contents

The pasta dough - the alpha and omega

The flour

If you want to make ravioli yourself, it is best to use it double-handle wheat flour type 405. Due to its coarser grain size, this absorbs liquids more evenly and makes the dough more elastic so that you can roll it out and process it better. Italian wheat flour type 00 is also particularly suitable for making ravioli; You can buy this at the delicatessen store or on the Internet.

If you are using regular wheat flour, sieve it once before preparing the dough so that you end up with a smoother dough.

The ingredients

Ravioli dough has to be stickier than normal ribbon pasta dough, as it has to be particularly elastic for filling and molding so that it does not tear. Therefore, you should definitely prepare your dough with eggs. The rule of thumb is: open 100 g of flour you need for ravioli always an egg.

There are many variations in the ingredients of fresh pasta dough, but olive oil shouldn't be missing from your ravioli dough. It also helps to make the dough particularly pliable.

It is best to take your eggs for the pasta dough out of the refrigerator half an hour before you start preparing. At room temperature, they combine better with the flour and your dough will be smoother. The water you add to the flour should also be lukewarm to make the dough more elastic.

The preparation

You should have at least 5 raviloi batter, but Knead for a maximum of 10 minutes. He should slightly sticky but if you knead it for more than 10 minutes, the gluten contained in the flour will combine too strongly and you will get a tough, too sticky mass. If you press in the finished dough lightly with your fingers, it should expand again after a few seconds.

When it is ready, wrap the dough ball tightly in cling film or cover it with a slightly damp tea towel and let it rest for at least 30 minutes. There has to be time, so the dough will be nice and smooth.

The rolling out

It is very important that your Dough does not dry out. It is therefore best to work in portions. Always cover the cuts that are not your turn with a damp tea towel (or wrap in cling film).

Sprinkle your pasta roller regularly with a thin layer of flour so that your elastic dough doesn't tear or stick to it.

Pass the pieces through the first stage of your roller about 5 times. In this way you ensure that the dough becomes even more elastic. If the pasta sheets are too sticky, dust them with a little flour.

Now it's getting a little tricky: your dough shouldn't be too thick, but not too thin either. If it's too thick, your ravioli will be too doughy and the noodle will mask the taste of the filling. If it is too thin, the ravioli will tear and the filling will ooze out.

Your ravioli dough is ideal if it is 1-2 mm thick. Pasta dough that has already been bought is usually very thick, which means that the result is not so fine. If you are short of time, but still want to fill the pasta pockets yourself, the ready-made dough will always do it.

If you want to make ravioli yourself, there are many kitchen helpers. I made my pasta pockets with the help of a pasta roller. It makes it easier to roll out and allows you to make very thin sheets of pasta. If you don't have one at home, you can roll out the dough with a rolling pin or a smooth glass bottle. Then repeat this process several times. With a ravioli tray or stamp, the little pasta favorites also turn out very well and you save some time.

The filling - the heart of your ravioli

Ravioli are in the Italian cuisine of the Middle Ages originated. The pasta pockets were used to process the leftover food from the previous day. So they were filled with everything the kitchen had to offer. Meat or fish was finely pureed along with leftover bread and vegetables. Later, the variant with ricotta and spinach or other leafy vegetables became very popular.

The seasoning

Preferably you always season your filling little bit. Later, together with the pasta, it will taste just right. If you are afraid to try your filling because it contains raw eggs, meat or fish, you can briefly pre-cook 1 teaspoon on a saucer in the microwave to try it, so you can taste and season without hesitation.

The consistency

Ravioli fillings are nice and creamy. This is sometimes a problem during preparation, as they can be too runny and soak the pasta dough too much.

A little trick: put the filling in a bowl, cover with cling film and put in the fridge for a few hours. This is how the Mass solid and loses moisture. After you've cooked the ravioli, the filling will be nice and creamy again.

Portioning

The Ratio of pasta dough and filling should always be right, otherwise your ravioli won't hold up and tear apart. In general, you can remember: Do not use more than 1 teaspoon of filling per raviolo if your sheet of dough is approx. 10 cm wide. There should be a finger's width of space around the blob with the filling so that you can connect the two sheets of dough together well later. You can use two teaspoons for perfect portioning. Alternatively, it works very well with a piping bag or a plastic bag, which you cut open slightly at the bottom.

When you're done with your first serving, cover the finished ravioli with a slightly damp tea towel so that they don't dry out.

The art of pasta: molding

No matter which method you want to use to make your ravioli yourself, it is always important that you includes as little air as possible. The air will expand when you cook the ravioli, causing your little noodle favorites to crack or burst. Therefore, when folding the pasta sheets, carefully brush out the air with your fingers.

During the preparation of your ravioli, you should make sure that the side of the pasta you want to fill is not dusted with too much flour. It should be as sticky as possible so that the pasta will stick together well later.

Before you fold the pasta sheets for your ravioli, moisten the edges. You can do this with water, egg white, or egg yolk. I find that the dough sticks best after brushing it with egg yolk.

Extra tip: You can also prepare the ravioli and then keep it in the fridge until your guests arrive. To do this, place the small pasta pockets on a baking sheet lined with baking paper, cover with cling film and place in the refrigerator. If you want to enjoy your work in the kitchen a little longer, you can also freeze the ravioli. Place on a baking sheet lined with baking paper, cover with cling film and place in the freezer for an hour. Then you can put them all together in a freezer bag and freeze them without them sticking together.

So, enough theory - let's get into the kitchen!

Make ravioli yourself - with a classic beef filling

Preparation steps

Put the flour, eggs, water, salt and olive oil in a bowl. First stir roughly with a fork. Then, with slightly moistened hands, knead the mixture into a smooth dough. After approx. 1 minute, remove from the bowl and knead for approx. 5-10 minutes on a clean work surface lightly dusted with flour. To do this, form a ball of dough over and over again and press it flat with the heel of your hand, fold it up and repeat the process.
Wrap the finished dough in cling film and let it rest for 30 minutes at room temperature.
For the filling, peel and finely chop the onion and garlic. Heat a pan with a little olive oil and sauté the onions and garlic for about 1 minute. Add ground beef and fry vigorously for 3-4 minutes. Take the meat out of the pan and let it cool down briefly.
In the meantime, dice the carrot, celery and 2 cloves of garlic as finely as possible. Finely crumble the dry bun. Put the diced vegetables together with the seared minced beef, the bread roll, salt and pepper in a bowl and puree finely with a hand blender. Pass through a sieve to drain off excess liquid. Then return to the bowl, cover with cling film and place in the refrigerator.
Wrap the dough out of the foil and cut into quarters. At first, only process one piece, while the other three pieces are wrapped in cling film again or covered with a slightly damp tea towel. Shape the piece of dough into a flat, oval flat cake with the palms of your hands. Then attach the pasta machine to the work surface and dust the roller with flour.
Set the pasta machine to the largest distance between the rollers and turn the dough through the machine. Then fold the flat piece by folding two sides in the middle once. Turn the narrower side through the roller again. Repeat this process approx. 5 times.
Then reduce the distance between the rollers. Work ahead from level to level. First set the second largest setting and roll the dough. After each pass you can reduce the distance between the rollers. If your pasta sheets get too long, just cut them in half with a knife and work with the individual pieces in stages. Don't forget to dust the machine's rollers with flour again and again, otherwise the dough will stick to it.
In the end, your panels should be about 1-2 mm thick. Repeat this process with the other three pieces of dough. In the meantime, always cover the rolled out sheets so that they do not dry out.
Now cut the long, approx. 10 cm wide noodle strips with a knife into approx. 30 cm long pieces. Then place them on top of each other and carefully cut off any protruding edges. Now fold each piece of pasta in half widthways, press lightly and then open again. Now trace the line with a wooden skewer or a knife by pressing the skewer lightly into the pasta dough. Then press evenly across, approx. 4-5 cm large rectangles.
Take the filling out of the refrigerator and add 1 teaspoon to each of the preformed rectangles. Make sure that you always place the filling in the middle.
Brush the edges with egg yolk.
Place a second sheet of pasta with the same pattern pressed out exactly over the piece of pasta with the filling. Then cut out individual ravioli with a knife.
Carefully press the pasta dough around the filling with your fingers.
Lightly press the prongs of a fork into the edges of the ravioli. This way, they will stick together ideally later during cooking and get the typical, beautiful pasta pattern.
Bring a large pot of salted water to the boil and cook the ravioli in portions for 1 to a maximum of 2.5 minutes. Timing is required here: only half a minute too long and all the effort was in vain. It is best to stand right next to the pot during the cooking time and remove the ravioli with a skimmer as soon as they float to the surface (or after 2.5 minutes at the latest). If you let them cook longer, they'll get soggy and fall apart easily.