- May 13, 2008
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Ok as promised here is the short version of Al's Homemade Ravioli from scratch. Some of the more complex things are kinda hard to explain as all of my Italian recipes are just in my head and not written down but you will get the idea of it.
I started by getting my Sauce going or as we call it in Italian=Sugo totaly from scratch complete with some homemade meatballs. This sauce takes 5 hrs to make before being ready.
Next the fresh Italian Boule comes out of the oven to cool.
This is the Filling for the Ravioli, Homemade Ricotta cheese, I make it here at home because I can't buy it the way it's made back home so I just make it from scratch in my own kitchen. It has chopped spinach, finely ground pork (browned first), 4 egg yokes, aged Asiago cheese, aged Romano cheese, salt & pepper to taste. Mix well and set in fridge to firm up a bit.
My trusty Pasta machine, We use it on a weekly basis as we always make fresh pasta never store bought. you can get them at any specialty shop but the good ones like this can be a little pricey. I use this machine to roll out the pasta, you can roll it out with a rolling pin too.
To make the pasta dough, put the flour in a large bowl and make a well inside it, next add the eggs I use only the yokes for a richer tasting texture. this dough only consist of eggs & flour that's all, so you can't really mess it up and you can find the exact amounts in any recipe book, I just go by the feel of the dough. I also add the essence from the chopped spinach super finely ground into the dough to give it a cool green color.
Now I start to form the dough and incorperate the color and texture by running it through the machine several times folding and flouring as you go until just right, fold the dough and let rest 10 min.
Now with long wide swaths of pasta layed out I spoon drop the filling onto the dough, brush the edges with a little water to bind the top piece of dough and gently form to remove any air pockets, then cut into circles with any old bisquit cutter. Go around the edges with a fork and seal the edges, set aside to dry briefly until all are done. this batch made 10 doz, we like them at our house LOL.
Now the water has to be a rolling boil salted with a teaspoon of the nectar of the god's (Olive oil) added to preserve the color of the pasta. now you can gently slide in your round disk of wonderment for about 4-5 min tops no more, drain in a collendar and serve.
The finished plated Coup de Gra, top with some grated Romano cheese and prepare to be amazed at the wonderful texture and rich flavor of these Ravioli's.
I hope you enjoy them as much as we do, they are a staple in our home and I would never think of being without a doz or 5 in case of an imprompdue knock on the door at dinner time LOL.
AL
I started by getting my Sauce going or as we call it in Italian=Sugo totaly from scratch complete with some homemade meatballs. This sauce takes 5 hrs to make before being ready.
Next the fresh Italian Boule comes out of the oven to cool.
This is the Filling for the Ravioli, Homemade Ricotta cheese, I make it here at home because I can't buy it the way it's made back home so I just make it from scratch in my own kitchen. It has chopped spinach, finely ground pork (browned first), 4 egg yokes, aged Asiago cheese, aged Romano cheese, salt & pepper to taste. Mix well and set in fridge to firm up a bit.
My trusty Pasta machine, We use it on a weekly basis as we always make fresh pasta never store bought. you can get them at any specialty shop but the good ones like this can be a little pricey. I use this machine to roll out the pasta, you can roll it out with a rolling pin too.
To make the pasta dough, put the flour in a large bowl and make a well inside it, next add the eggs I use only the yokes for a richer tasting texture. this dough only consist of eggs & flour that's all, so you can't really mess it up and you can find the exact amounts in any recipe book, I just go by the feel of the dough. I also add the essence from the chopped spinach super finely ground into the dough to give it a cool green color.
Now I start to form the dough and incorperate the color and texture by running it through the machine several times folding and flouring as you go until just right, fold the dough and let rest 10 min.
Now with long wide swaths of pasta layed out I spoon drop the filling onto the dough, brush the edges with a little water to bind the top piece of dough and gently form to remove any air pockets, then cut into circles with any old bisquit cutter. Go around the edges with a fork and seal the edges, set aside to dry briefly until all are done. this batch made 10 doz, we like them at our house LOL.
Now the water has to be a rolling boil salted with a teaspoon of the nectar of the god's (Olive oil) added to preserve the color of the pasta. now you can gently slide in your round disk of wonderment for about 4-5 min tops no more, drain in a collendar and serve.
The finished plated Coup de Gra, top with some grated Romano cheese and prepare to be amazed at the wonderful texture and rich flavor of these Ravioli's.
I hope you enjoy them as much as we do, they are a staple in our home and I would never think of being without a doz or 5 in case of an imprompdue knock on the door at dinner time LOL.
AL
