Easy Ravioli - No Need For A Pasta Machine
From heathie_magoo 13 years ago
- 1 hour to make
- Serves 4
I was always too scared to make fresh pasta as the recipes called for about 12 eggs a time and demanded a pasta machine - both out of my budget! Ravioli is simple to make and is quite forgiving if your pasta is a little more rustic than a machine would produce. Read more The key is to roll it as thin as you possibly can without breaking the pasta. Here's my recipe with two ideas for fillings: See less
Ingredients
For the pasta
- 10 ounces (250 grams) pasta flour shopping list
- 3 eggs, beaten shopping list
- 1 tablespoon olive oil shopping list
For the spinach and ricotta filling
- A handful of baby spinach leaves shopping list
- 4 ounces (100 grams) ricotta cheese shopping list
- A handful of grated parmesan shopping list
- salt and pepper shopping list
For the bean pate filling
- 8 ounces (200 grams) of fresh broad beans in their pods, shelled to give about 4 ounces shopping list
- 4 ounces (100 grams) goats cheese shopping list
- 1 garlic clove, crushed shopping list
- 1 tablespoon lemon juice shopping list
- 1 tablespoon olive oil shopping list
- salt and pepper shopping list
How to make it
For the pasta
- Simply place the flour on a clean surface and make a well in the middle.
- Pour in the beaten eggs and slowly combine.
- Add the oil as required to form a firm ball of dough, and knead until smooth.
- Wrap the dough in clingfilm and rest whilst you make the filling.
For the spinach and ricotta filling
- Place all ingredients in a bowl and mash together with a fork, adding a little olive oil if needed.
For the bean pate filling
- Cook the broad beans in boiling water for 8-10 minutes until tender. Push them out of their skins, and place in a food processor.
- Blend the beans with the remaining ingredients.
To make the ravioli
- Roll out the dough on a floured surface as thin as it will go (a millimetre or two).
- Use a round cutter (3-4 inches diameter) to cut out pasta shapes. Keep the pasta rounds under a damp teatowel to prevent them drying out before use.
- Using a teaspoon, place your desired filling on a round, brush the edges of the pasta with water, and stick another round ontop. Repeat until you have used up all your pasta!
- Cook in boiling water for 4-8 minutes, depending on the thickness of your pasta and serve with a drizzle of extra virgin olive oil.
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