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Making Ravioli From Scratch Two Ways: A Virtual Resident Event Highlight

This month our favorite resident event includes a culinary special where our TFLiving communities have the opportunity to learn how to make ravioli from scratch with two popular filling choices. The flavors featured include a three cheese ravioli and a spinach and ricotta filling. Using only a handful of staple ingredients for the pasta dough and fillings more minimal, you can still enjoy an amazing meal that’s perfect to share with friends and family virtually or at in person.

Here we’re summarizing everything you need to follow along and enjoy this fun activity anyone can enjoy from the comfort of your home.

Ravioli Pasta Dough

What You’ll Need:

  • 4 large eggs
  • 2 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Make it Right Now:

  1. Working on a flat surface, shape and knead dough into a mound, making a well in the center. Add 3 of the eggs and a tablespoon of olive oil and lightly mix with a fork. Gradually mix flour from interior of dough mound to outer areas in a circular motion. Continue to incorporate 2 cups of the flour until it is well mixed, of an elastic consistency and able to form into a smooth ball. If you have an electric mixer with a dough hook, you can use this instead. Allow the dough 30 minutes to set after final formation.
  2. Using the extra 1/3 cup of flour, dust the prep surface and ball of dough with an additional coating. Shape and press dough flat into a rectangle and roll through a pasta machine or rolling pin, creating as thin of a layer as possible (1/8 in). Use any additional flour as needed to continue to dust the sheets of dough.
  3. Beat the final egg with a tablespoon of water to make an egg wash which acts as a glue. Spread your egg wash over the dough and drop teaspoons of your favorite filling (suggestions below) on 1/2 the pasta sheet, with your fillings roughly 2 inches in distance. Take the other half of your pasta sheet and fold it over like a blanket.
  4. Using a tiny cup or your fingers, press out air pockets around each mound of the filling. Use a sharp knife to cut each pillow into squares and crop edges with a fork to seal.
  5. Bring water to a boil and cook pasta for approximately 4 minutes, or until they start to float at the top.
  6. Finally, pour your favorite sauce over top ravioli and enjoy.

Helpful Tips:

For a greater detailed recipe, visit Food Network here.

*To prevent sticking as you assemble ravioli, lay out ravioli on a sheet pan with cornmeal.

*To avoid the dough drying out as you assemble, work in smaller sections f dough, covering the rest with plastic wrap as you go.

*An espresso cup or smaller cup of size can be a useful tool to help trim and shape ravioli.

Three Cheese Ravioli Filling

What You’ll Need:

  • 1 cup whole-milk ricotta cheese
  • 1 egg
  • 1/3 cup grated Pecorino Romano Cheese
  • 1/3 cup flat-leaf parsley, rough chopped
  • 1 tsp black pepper, freshly grated

Make It Right Now:

  1. Beat egg in a small dish.
  2. In a separate bowl, mix together ricotta cheese and romano cheese. Add in chopped parsley and black pepper. Slowly stir in egg last.
  3. Set aside or keep in fridge until ready to assemble into ravioli dough.

Spinach and Ricotta Ravioli Filling

What You’ll Need:

  • 6 oz fresh baby spinach
  • 1 cup whole-milk
  • Ricotta cheese
  • 2/3 cup grated Pecorino, Romano or Parmigiano Cheese
  • 1 egg
  • 1 tsp nutmeg
  • 1 tsp black pepper, freshly grated

Make It Right Now:

  1. Set ricotta in a strainer with a paper towel or cheese cloth and allow excess liquid to drain for up to 10 minutes while prepping the rest.
  2. Blanch spinach by placing into a large saucepan of boiling water for just 30 seconds. After 30 seconds, remove spinach and drain, running under cool water immediately.
  3. Finely chop spinach.
  4. In a small bowl, beat egg.
  5. In a medium prep bowl, combine spinach and egg. Add whole milk. Slowly incorporate in ricotta cheese, parmesan cheese, topping off with pepper and nutmeg. Mix around so ingredients are well-balanced. Taste and adjust or add more seasoning as necessary.
  6. Set aside or keep in fridge until ready to assemble into ravioli dough.

For extra tips, recommendations or more details, visit full recipe on The Spruce Eats here.

Catherine Rotman