Ravioli From Scratch (Cooking for two)

There is nothing better then freshly made ravioli and the best part is you can fill them with what you have on hand.  You don’t need to have a production line of family members to help make the dough, then roll it out and fill them.  It is not as intimidating to make as it looks.  You don’t need special equipment though it is nice to have the food processor and a ravioli tray but the dough can be mixed easily by hand.  The ravioli can be stuffed and cut by hand.  Anyone can make this recipe because it small and makes 4 servings about 24 ravioli depending on size.  Extra uncooked ravioli can be frozen which makes this a good recipe for cooking for a small family.

Webp.net-resizeimage (65)I used my food processor with it’s dough blade.

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You divide the small dough ball in 4 equal pieces. Put the ones that is not being rolled out in a plastic bag.

I have some fresh spinach and some left over ricotta cheese lingering in my refrigerator that needs to be used.  This will be a traditional filling for the ravioli.  There are many recipes for other fillings and the possibilities are endless.  This is a good dough to master and add to your recipe box when you are out of ideas and money.  The focus of this recipe will be on the dough with this simple basic classic filling.  The sauce will be your choice.

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I find it easier to use a small round cookie cutter then making strips.  I just cut the circles out first and then fill them.  I just stretch the dough some for the top before putting it on and pressing the edges. 

Ravioli from Scratch

  • Servings: 4 servings
  • Difficulty: easy
  • Print

Prep time about an hour.  Cooking time 3-5 minutes per batch.

Ingredients:

  • 1 1/2 cup all purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 – 2 tablespoons water ( if needed to make pliable dough0

Filling:

  • 3/4 cup of fresh spinach chopped
  • 1 cup ricotta cheese
  • 4 tablespoons grated parmesan cheese
  • 2 tablespoons of finely chopped onion
  • 2 tablespoons oil
  • 1 egg

1 egg beaten with 1 tablespoon water to seal ravioli

Directions:

To mix dough by hand, you will need a medium mixing bowl to add flour and salt.  Whisk flour and salt and make a well in the center.  In the well add beaten eggs and mix by pulling the sides of flour into the egg.  Continue until a ball is formed.  If needed at small amount of water spoonful at a time to make the dough pliable.  Knead on a floured surface for a couple of minutes to make the dough elastic.  Wrap dough in plastic and let rest for 30 minutes.

To mix dough with food processor, you will need to use the blade to mix with. Add the flour, salt and eggs into the processor pulse until dough forms a ball.  Add water a spoonful at a time if needed pulsing after wards to form a ball.  On a floured surface knead dough for a couple of minutes to make the dough elastic. Wrap dough in plastic and let rest for 30 minutes.

While dough is resting make the filling.  Wilt spinach in salted boiling water. Drain and squeeze out the water then chop.  In a small skillet sauté onion in oil until translucent.  Drain oil off of onions.  In a bowl mix ricotta, parmesan cheese, and beaten egg.  Add in spinach and onion mix.  Also in a separate small bowl beat egg and water with a fork and set aside.

To role out dough. Dived dough into 4 equal parts.  Take one piece leaving the others wrapped in plastic to keep from drying out.  On a floured surface roll the dough into a 8 inch square.

To make ravioli. Cut dough into 2 inch strips total of 4 strips.  Brush egg wash on 2 strips. Drop by teaspoon filling leaving 1/2 inch from the edge and one inch between each drop ending with 1/2 inch edge.  Place one of the strips that was not brushed on top of the strip with filling.  Press around each mound to seal and form pillows.  Cut between each mound to make ravioli.  Repeat until all the ravioli is made.

To cook ravioli.  In a large stock pot bring plenty of water to boiling.  Gently place ravioli with a large spoon into boiling water.  They will sink but will surface when cooked. Remove with a slotted spoon.  Serve with sauce of your choice.

Any extra uncooked ravioli can be frozen in sealed plastic bags.

 

 

14 Comments Add yours

  1. I’m going to try making homemade pasta using your ravioli recipe, thanks for sharing i’m going to try making homemade pasta using your ravioli recipe, thanks for sharing 🙂

    Liked by 2 people

    1. trkingmomoe says:

      It is a small recipe so you can practice first if you want. It is something that you have to get the feel for. More flour if it is too sticky or more water if it seems to roll out too dry. Have fun with it.
      Thanks for your comment.

      Liked by 1 person

  2. Wow! I want to come to your house to eat! I love ravioli and homemade – wow!

    Liked by 2 people

    1. trkingmomoe says:

      Give it a try. It is like quilting because it takes a little practice. Stick with it and after a while you will be whipping some up every few weeks for your ravioli fix. If it is too sticky add a little flour and if it is too dry add some a sprinkle of water. In a few months you will be rolling very thin pasta by hand. Mine was a little thick and chewy but everyone like it. Thanks for your comment.

      Liked by 1 person

  3. butterflies and boundaries says:

    Oh my gosh I need to try this 😍😍

    My new post is here, it was a tough one to write but I’d really appreciate if you could give it a read 💛
    ‪butterfliesandboundaries.wordpress.com/2018/10/21/daddy-issues/‬

    Liked by 1 person

  4. Indra says:

    Sweeeeet! Pasta seemed so intimidating to make, but you explain it in a clear and helpful way. Thank youuuuu. Will letcha know when I try this one with your recipe.

    Liked by 1 person

    1. trkingmomoe says:

      Just have fun with it. It is a small recipe so you won’t be losing a lot if you don’t succeed at first. Not all of us have Italian grandmothers to walk us through the process so we have to figure it out on our own. Thanks for taking the time to comment.

      Liked by 1 person

  5. The first time I made homemade pasta, it was with my kids. THEY weren’t afraid, and we enjoyed it so much, it became one of our most favorite things to do together. After a couple of times, I felt like an Italian grandmother!

    Liked by 1 person

    1. trkingmomoe says:

      It is fun to do. All it takes is a little practice. It is better then playdough because the kids get to eat it afterwards. Thank you for taking time to add to the discussion.

      Liked by 2 people

  6. I’m interested to know. If the power went out could you make this recipe by hand. Can you please give me some pointers on making this without electric utensils? Sounds crazy I know but is it possible?

    Liked by 1 person

    1. trkingmomoe says:

      Yes you can make it by hand. I would put the dry ingredients in a bowl and mix. Then make a well in the middle of the flour and put the eggs, oil and water in that well. Take a fork and pull down the sides of the flour into the middle where your wet ingredients and stir in. Continue pulling in the flour until all mixed. Then turn out on a floured surface and knead until smooth. Chill and roll out. You can find videos on you tube that shows how to make noodle dough by hand.

      Thanks for stopping in and reading the recipe.

      Like

  7. Bernice says:

    I love fresh pasta and ravioli!!

    Like

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