Ravioli
Notes on making Ravioli from someone who has made it exactly once.
Cutter
Filling Options
- ricotta cheese, spinach, nutmeg and black pepper (Roam)
- ricotta and grated lemon rind (Sardinia)
Technique
- Roll out pasta dough to #7 on the pasta machine
- Cut into manageable size
- Folded in half length wise and creese
- Unfold and fill one side with filling scoops
- Wet other side with water using brush
- Fold and seal with thumbs trying to work the air out away from creese as you go
- Cut with pasta wheel cutter
- Boil in water ~3min
- Cook in sause a bit
- Serve
Pics
