3 1/2 c. flour
1/2 tsp salt
6 eggs
2 Tbsp water
About 3 cups of your desired filling
(This is a great place to use leftover cooked meats)

Mix all in medium speed with the paddle, the whisk wont be able to handle it. Let rest, covered, 30 minutes. 

When ready to use split the dough into balls smaller than a baseball but bigger than a golf ball. Make sure the pasta you aren't working with at the time is covered with a damp paper towel to keep the pasta from drying out. Flour the dough on all sides and run through the hand crank on the "1" setting, re flour and then run through again on the "4" setting. Four was the thinnest I could make the dough without it being too thin to hold the filling. Spray the metal part of the ravioli press with no-stick cooking spray (this is really important or you wont be able to get the pasta off the press without ripping the pockets open) 

Press the off-white plate into the dough to create indents in the dough. Fill the pockets with your fully cooked filling. Make sure to not over fill and keeping all the filling in the middle so the edges can seal properly. 

Take a second sheet of pasta and slightly moisten on one side. Place the moistened side down on top of the ravioli press. Roll a rolling pin over the top to cut and seal the ravioli. Remove the excess from the side, flip over and push gently on a couple of the ravioli on one end to release. They should come right out. 

Place on a baking sheet while you finish the rest of the pasta. This recipe made about 8 dozen for me.

 These are great cooked right away or they freeze really well. Place in the freeze on parchment paper. Once they are frozen solid place in a freezer safe bag.


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