- 1 fresh egg pasta recipe
- 1 recipe ravioli filling
- 1 recipe tomato sauce
- Cut pasta sheets into long rectangles measuring 4 inches across.
- Use a spoon or filled pastry bag to place small balls of filling (about 1 rounded teaspoon each) in a line 1 inch from the bottom of the pasta sheet.
- Leave 1-1/4 inches between each ball of filling.
- Fold over the top of the pasta and line it up with the bottom edge.
- Use your fingers to seal around each filling, pressing to remove any air pockets.
- Use a fluted pastry wheel or ravioli stamp to cut along the bottom of the sealed pasta sheet and between each ravioli.
- Bring 4 quarts of water to a boil in a large pot.
- Add 1 tablespoon salt and half the pasta.
- Cook at a gentle boil, until the doubled edges are al dente, about 4 to 5 minutes.
- With a slotted spoon, transfer the ravioli to warmed bowls; add some sauce.
- Meanwhile, cook the rest of the ravioli.
FRESH EGG PASTA
- 2 cups all-purpose flour, sifted
- 3 large eggs, slightly beaten
YIELD: about 1 pound of noodles (serves 4 to 6) or filled pasta (serves 6 to 8)
- Break eggs into bowl and whisk slightly.
- Add flour and use a large spoon to combine until dough forms.
- If dough is too dry, add 1/2 teaspoon water at a time.
- If dough is too sticky, add 1 tablespoon flour at a time.
- Turn out onto a lightly floured surface and knead until the dough is smooth, about 1 to 2 minutes.
- Add flour and process for several seconds to aerate the flour.
- Add the eggs and continue pulsing just until a dough begins to form a ball, about 30 seconds.
- If dough is sticky, add flour, 1 tablespoon at a time, and pulse until ball is formed.
- If too dry, add water about 1/2 teaspoon at a time and pulse until ball is formed.
- Place dough onto a dry surface and knead until the dough is smooth, about 1 to 2 minutes.
- Cover with plastic wrap and let rest for at least 15 minutes or up to 2 hours.
- Divide dough into smaller balls (2 to 6 pieces, depending on rolling method) and keep unused portions wrapped in plastic.
In a food processor:
- Use 1/2 cup all-purpose flour and 1-1/2 cups whole wheat flour.
- Blend flours together.
- Add 3 beaten eggs.
- Follow directions for Fresh Egg Pasta.
Whole Wheat Pasta:
ROLLING AND CUTTING PASTA
- Flatten 1 piece of dough on a lightly floured surface and dust with flour.
- Use rolling pin or long dowel to roll out.
- Roll in all directions, turning over and dusting with flour every so often, until dough is rolled almost paper-thin.
- Do not worry about getting a perfect shape—this is the beauty of hand-rolled noodles.
- If desired, use a ruler to square off a section of your dough in order to cut precise pieces.
- Pasta may be hand-cut or machine cut into desired shapes and widths.
- If using immediately, lay flat on a clean towel and cover with a damp cloth to prevent drying.
- Otherwise, do not cover and allow the cut pasta to dry.
- You may also use a pasta rack, a plastic hanger or dowels set between chairs to dry.
Cutting Your Pasta:
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 large egg yolk
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 teaspoon salt
- In a medium bowl, mix ricotta cheese, Parmesan cheese and egg yolk.
- Add minced fresh flat-leaf parsley leaves, salt, and ground black pepper to taste.
- Cover and refrigerate until ready to use.
BASIC TOMATO SAUCE
- 1 garlic clove, minced
- 1 teaspoon water
- 1 tablespoon extra virgin olive oil
- 1 cup canned crushed tomatoes
- Sauté 1 minced garlic clove, combined with 1 teaspoon water, in 1 tablespoon extra virgin olive oil until fragrant but not brown.
- Stir in 1 cup canned crushed tomatoes and simmer about 10 minutes until slightly thickened.
- Season to taste. Use to top filled pastas.