Fresh Homemade Ravioli Recipe
Photo source: Grandmother's Kitchen
A Delicious recipe for fresh homemade ravioli. This is a family favorite meal.
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
1 1/2 pounds of spinach
3/4 cup of ricotta cheese
1/4 cup parmesan
1/2 tsp salt.
2 cups marinara sauce
1/4 cup parmesan cheese
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. 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 very thin. Dust the sheets of dough with flour as needed.
Rinse spinach with water and then toss it in a large pot with out drying it. Cook over medium heat until the spinach wilts and reduces dramatically in size, about 5 minutes. Add more water if it is too dry and burning on the bottom of the pot. When done transfer the spinach to a colander and let it drain. Press more water out with paper towels until the spinach is relatively dry. Then chop on a cutting board.
Dump the chopped spinach in a large bowl and add ricotta cheese, egg, parmesan, and a sprinkling of salt. Stir until well combined.
On a sheet of pasta, placed about 1 tablespoon of the spinach filling at regular intervals. around the edges of the filling brush a little water on for a seal. Then put another sheet of pasta on top.
Then using a small knife cut them around the filling. press fork around edges of each ravoili to seal well.
Cook the ravioli in plenty of boiling salted water for 4 minutes; theyll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a strainer or slotted spoon.
Serve topped with tomato sauce and sprinkling of Parmesan cheese.