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.
I used my food processor with it’s dough blade.
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.
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
Prep time about an hour. Cooking time 3-5 minutes per batch.
- 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
- 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
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.