pasta dough for ravioli

prep time:  tbd
cook time:  4 minutes
servings:  24 ravioli

2 cups flour + more for dusting
1 teaspoon salt
3 large eggs + 1 for egg wash
2 tablespoons olive oil
cornmeal for dusting

1.  in an electric mixer fitted with a dough hook*, combine the flur and salt.  add the eggs, 1 at a time, and continue to mix. drizzle in 1 tablesoon of olive oil and continue to incorporate all of the flour until it forms a ball.  sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, about 10 minutes.  brush with surface with the remaining olive oil and wrap the dough in plastic wrap.  let rest for about 30 minutes.

2.  cut the ball of dough in half.  cover and reserve the piece you are not immediately using.  dust the counter and dough with flour.  press the dough into a rectangle and roll through a pasta machine, 2 or 3 times, at widest setting.  pull and strech the sheet of dough with the palm of your hand as it emerges from the rollers.  reduce the setting and crank the dough through again, 2 or 3 times.  continue tightening until the machine is at the narrowest setting.  the dough should be paper-thing, about 1/8-inch thick.  dust the sheets of dough with flour as needed.

3.  beat 1 egg with 1 tablespoon of water to make an egg wash. dust the counter and sheet of dough with flour, lay out the long sheet of pasta and brush the top surface with the egg was.  drop tablespoons of filling on half of the pasta sheet, about 2-inches apart.  fold the other half over the filling like a blaket.  with your fingers, gently press out air pockets around each mound ofilling.  us a sharp kife to cut each pillow into squares and crimp the four edges with the tins of a fork to make a tight seal.  dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking.  lay them out to dry slightly while assembling the rest.  repeat with other half of dough.

4.  cook the ravioli in plenty of boiling water for 4 minutes (they will float to the top when ready) without crowding the pot.  bath the ravioli in sauce to lightly coat and serve.

*alternatively if you don't have an electric mixer, combine the foulr and salt on a flat work surface.  shape into a mound and make a well in the center.  add the eggsa dn 1 tablespoon of olive oil to the well and lightly beat with a fork.  gradually draw in the flour from the inside wall of the well in a circular motion.  use 1 hand for mixing and the other to protect the outer wall.  continue to incorporate all the flour until it forms a ball. 

- food network

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