fried meat ravioli and cheese ravioli

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This is a good amount of work, but so worth it.
Idea to make our own From good eats use your noodle.
youtube part 1
youtube part 2

We double batch it so it is worth the time and dishes it takes to make them. Of course we change it up a bit.

resh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

Kind of reminds you of american pie, but it is not warm. Actually it is a pretty big mess, but it works pretty good.

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get them into the fridge for at least an hour. Ours sat in there for a day or two.

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I did not get the pic of our pasta roller in action, but it is your normal hand cranked model. Takes a bit, but not having to knead it by hand makes it so worth it.

browned the meat.

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threw in some ricotta, parm, mozz, spinach, and an egg. Chopped it up pretty good.

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For the cheese ones it was the 3 cheeses, sun dried tomato, garlic, spinach, basil, and an egg.

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mmmm refrigerated goop. Makes dishing it out with a disher much easier.

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got the sheet down to the setting of 3 and dished the goop out. Theresa brushes on the egg wash which will be the glue.

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fold it over and squeeze all the air out.

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same with the meat ones.

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made two trays of them. They freeze well.

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Theresa whipped up a red dipping sauce, I made my basil, sun dried tomato, garlic, cheese sauce.

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for the fried ones we boil just like the others. Once they float they are done.

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Breaded with breadcrumbs with a little parm cheese in there. Fried in some oil. Only takes a minute to fry.

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adding the basil at the last moment traps in the flavor

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An awesome meal with a salad on the side. So nice knowing we made all of it from fresh ingredients.

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