I’ll admit this recipe for Home made ravioli may not fall into the “easy” category but if you get the ladies together for a fun day of ravioli making, you won’t even notice the time that pass. The process itself is easy (like Pierogi), just a bit time consuming. Keep your eye on the prize and think about the delicious little pillows of goodness you’ll get to feast on at the end of the day.
There are so many different types and flavours of ravioli you can make, the possibilities are endless. And once the ravioli are done, what you drizzle overtop just makes them even more delicious. I just love how the spinach in the dough turned it a bright beautiful green colour. The ravioli will look so pretty on a plate.
Here are a few of my favourite recipes I’ve come across:
- Ravioli with goat cheese and spinach filling in parmesan cream sauce from Julia’s Album
- Classic Homemade Ravioli from Well Plated
- Chocolate Ravioli from Bell’alimento
- Cheese Ravioli with coloured dough from Crumb
Here are some pictures from the day.
Spinach Ravioli Dough
Place the spinach in the bowl of a food processor and pulse for a few seconds. Place the rest of the ingredients and and bowl and pulse together.
You’ll know the dough is done when the dough starts to pull together in the machine. Form into a ball and wrap in plastic wrap and let it rest at room temperature for 45 minutes.
Ravioli Filling
While your dough is relaxing, make your goat cheese filling in your food processor.
Using your pasta machine or pasta attachment, roll out the pasta to the #6 setting. Divide your dough into 3 and start rolling at the first setting. Change the machine to a thinner setting at each pass.
We used a round cookie cutter to cut out the dough. Moisten the edges of the dough with water and place about 2 tsp of filling in each ravioli. We used a piping bag (which we highly recommend) otherwise use a small tsp to scoop the filling into each ravioli.
Fold the dough in half and pinch the edges together, ensuring they are sealed. Place on a parchment lined cookie sheet or tray dusted with flour.
Fresh Homemade Ravioli
INGREDIENTS
Dough
2 1/2 cups all-purpose flour
3 eggs
5 oz cooked spinach, squeezed dry
pinch of salt
Filling
600 g (1 1/2 lbs) goat cheese
3/4 cup parmesan cheese, grated
4 green onions, thinly sliced
pinch of nutmeg
3 tbsp olive oil
DIRECTIONS
- Place the spinach in the bowl of a food processor and pulse for a few seconds. Place the rest of the ingredients and and bowl and pulse together. You’ll know the dough is done when the dough starts to pull together in the machine. Form into a ball and wrap in plastic wrap and let it rest at room temperature for 45 minutes.
- While your dough is relaxing, make your goat cheese filling in your food processor. Place all the ingredients in the processor and mix until well combined.
- Using your pasta machine or pasta attachment, roll out the pasta to the #6 setting. Divide your dough into 3 and start rolling at the first setting. Change the machine to a thinner setting at each pass.
- We used a round cookie cutter to cut out the dough. Moisten the edges of the dough with water and place about 2 tsp of filling in each ravioli. We used a piping bag (which we highly recommend) otherwise use a small tsp to scoop the filling into each ravioli.
- Fold the dough in half and pinch the edges together, ensuring they are sealed. Place on a parchment lined cookie sheet or tray dusted with flour.
- Cook from fresh in a large pot of boiling salted water for 3 minutes or freeze for future use.
Suggested sauce: Tomato Pancetta Butter
INGREDIENTS
4 oz pancetta, diced small
1/4 cup butter
8 oz cherry tomatoes, chopped
pinch of salt
fresh basil, sliced thin
DIRECTIONS
- Brown the pancetta in a large sauce pan until crispy. Remove the pancetta from the pot, discarding all but 1 tbsp of the oil from the pan. At the butter to the pot and melt. Add in the tomatoes and a pinch of salt.
- Cook for about 5 minutes until the tomatoes become soft and start to burst. Add in the fresh basil.
- Add ravioli to pan and toss to coat. Remove the ravioli from the pan and divide up between the bowls. Add the pancetta back to the pan to remove and combine with tomatoes. Spoon the remaining sauce overtop the ravioli, distributing equally.
