Whether you make fresh pasta dough by hand, or the easy way, with a food processor, homemade ravioli is a treat like none other. Best of all, the filling possibilities are endless. Get started by mixing up our Fresh Pasta Dough recipe, and then follow the next slides for our never-fail method for cutting, filling, and crimping ravioli.
After you mix your dough, and it rests for 30 minutes, it's time to start rolling. Roll one portion of the dough into a square. If necessary, trim the sheet into a square with a small sharp knife.
Cut your rolled-out pasta sough into two-inch-wide strips using a pastry wheel for ruffled edges. A sharp knife works just as well.
Brush the dough strips lightly with beaten egg. This will help form a seal.
Fill the ravioli by dropping the filling at 1-inch intervals along one of the strips.
Cover the ravioli filling with another strip of dough.
Press down firmly on the top strip of dough to seal the edges around the filling.
Cut each ravioli from the strip using the pastry wheel (or sharp knife). And you're done! At this point, you can either freeze them, tightly wrapped, or boil in salted water for 3 to 4 minutes, or until tender. See the next slide for our quick, shortcut ravioli tip.
For super-quick ravioli, stuff ready-made Asian wonton or dumpling wrappers with Italian fillings. Here's how:
-- Thaw wrappers overnight in the refrigerator if they are frozen. Prepare desired filling. Lay one wrapper on the floured work surface. Cut wrapper into squares.
-- Moisten the quarters with beaten egg. Mound about 1/2 teaspoon of filling in each of two quarters. Place another wrapper on top of the first and press down, working from the center out to the edge to force out air. Seal edges well by pinching or crimping with a fork. Repeat with second filled quarter.
-- Boil ravioli in plenty of salted boiling water, following timings for handmade ravioli.