Homemade Ravioli

A couple  of weeks ago, my friend Courtney came over and we made king cakes.  As the cakes rose and baked, we looked through  my cookbooks and discussed things we'd like to try cooking.  We both really wanted to try our hands at making pasta, so we decided to make homemade ravioli.  We filled some with a spinach and cheese mixture and others with meat (because boys are silly).  

(sorry my photos aren't very good, it's a bit embarrassing to make company wait to eat so I can snap pictures!)

 

We used a pasta recipe from my awesome Better Homes and Gardens New Cookbook and I just sort of created the spinach cheese mixture.  

 

Courtney made the meat mixture before coming over, following Alton Brown's meatloaf recipe.  I'll find that recipe sooner or later and actually try it.  From the ravioli, it seems super tasty!

 

Homemade Pasta

(Better Homes and Garden New Cookbook, page 414)

• 2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp dried basil
• 2 eggs
• 1/3 cup water
• 1 tsp olive oil
• 1/3 cup flour

In a large bowl, combine 2 cups flour, salt, and dried basil.  Create a well in the center.

In a separate bowl, beat the eggs.  Mix in water and oil.  Pour into the well in the flour, and gently stir to combine.  It is okay if all of the flour does not fully incorporate; you're going to knead it next.

On a lightly floured surface, using the remaining 1/3 cup flour, knead the dough for 8-10 minutes, until smooth and elastic.  Cover and let sit 10 minutes.  

Divide the dough into quarters.   Roll each piece into a 12" by 12" square, or until it's about 1/16" thick.  (You can roll it too thin, and then you're have ravioli that look like brains!)  Let sit 20 minutes, uncovered.

Using a cookie cutter, pasta cutter, or glass, cut as many circles as you can.  Place approximately 1 tablespoon of filling on half of the circles, then dip your finger in water and run it around the outer edge of the pasta circle.   Place another circle of dough on top and seal shut. 

In a large pot, bring water with a generous splash of olive oil to a boil.  Boil 4-5 ravioli at a time, making sure not to crowd them, for 7-9  minutes.

Spinach and Cheese filling

• 1 bunch of spinach
• 1 tbsp mascarpone
• 7 oz ricotta
• 1/4 cup mozzarella 
• 1/8 cup shredded parmesan 
• salt and pepper to taste

Bring a pot of salted water to a boil; add spinach and boil 30 seconds.  Drain immediately and run cold water over the spinach to stop the cooking.  Press the spinach to remove as much water as possible.  Finely chop and pat away excess liquid.  Combine in a bowl with the other ingredients.