Homemade Ravioli
INGREDIENTS
For the dough:
400 g all-purpose flour (Type 00 if available)
4 large eggs
A pinch of salt
(Optional) 1 tablespoon of extra virgin olive oil
For Potato Filling:
2 medium-sized potatoes (about 300-400 g)
50 g Parmesan cheese, grated (or pecorino cheese)
1 large egg
Salt (to taste)
Pepper (to taste)
1 tablespoon olive oil (optional, for richness)
Fresh herbs (such as parsley or sage), finely chopped (optional)
DO YOU WANT AN AUTHENTIC EXPERIENCE OF MAKING THIS IN ITALY?
HOW TO MAKE RAVIOLI
Prepare the flour:
Place the flour on a work surface (or in a bowl) and form a well in the center
Add the eggs:
Crack the eggs into the well. Add a pinch of salt
If you like, you can also add a tablespoon of olive oil to make the dough more elastic
Knead the dough:
Begin mixing the eggs with a fork, gradually incorporating the flour from the edges of the well
Once the eggs are fully mixed into the flour, start kneading the dough by hand
Knead until the dough becomes smooth and elastic, about 10-15 minutes
Let the dough rest:
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the dough to relax and makes it easier to roll out
Cook the Potatoes:
Boil the Potatoes: Place the 2 potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 20-30 minutes). Drain and let them cool slightly.
Peel and Mash:
Once cool enough to handle, peel the potatoes and mash them until smooth.
Mix the Filling:
In a mixing bowl, combine the mashed potatoes with the 50 g of grated Parmesan cheese.
Add 1 large egg and mix until well combined.
Season with salt and pepper to taste.
If desired, add 1 tablespoon of olive oil for added richness and fold in finely chopped fresh herbs for extra flavor.
Fill the ravioli:
Cut the sheet into squares or circles, place your desired filling in the center of each piece of dough, and fold them over, pressing the edges firmly to seal them so they don’t open while cooking
Tips:
Make sure the dough is well-sealed. You can brush the edges with a little water or egg white to ensure a tight seal.
Don’t roll the dough too thick, as thick pasta can make the ravioli heavy after cooking.
Fresh ravioli cook quickly, usually in about 3-5 minutes in salted boiling water!
Buon Appetito!