Homemade Ravioli Dough
Homemade ravioli is a labor of love, where delicate pasta pockets are filled with a savory mixture of ingredients and draped in a flavorful sauce. The process of making them is as rewarding as the final dish, with each bite showcasing the care and attention poured into every step. Dive into this culinary adventure and savor the satisfaction of creating a truly special meal from scratch.
— Constant Cookbook
Ingredients
- 6 to 6-1/2 cups all-purpose flour
- 6 eggs
- 3/4 cup water
- 2 teaspoons olive oil
Instructions
- Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
- In a large bowl, combine your filling ingredients. Cover and refrigerate until ready to use.
- Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal.
- Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
- Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.
Yield
Serves 6
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