The bf's mom is Italian and therefore is charged with teaching me EVERYTHING she knows about Italian cooking each time she comes for a visit. Luckily, I think she enjoys passing on the family secrets and tricks of the trade so we have a good time together. This trip I insisted on learning the art of making handmade raviolis. When I say art, I certainly mean it. Creating each perfect pillow of divine nosh is like creating a masterpiece suitable for any gallery or museum worth mentioning. So basically - you can just call me Picasso! 
This involves 1 cup of flour for each person eating and 1 egg per cup of flour. We had to add an additional egg because our dough was VERY dry that day. This all depends on the weather, the humidity etc so just make sure your dough a tad sticky and you should be golden. 
Let the dough rest.
Wrap in plastic wrap to preserve the moisture for about tens minutes. Trust me - your arms will thank you for the break. 
This requires a pasta machine with an electric piece (or guns of steel and entirely too much time for someone as popular as myself). Cut small chunks from the rested dough and begin kneading through the machine. My machine had seven settings so you want to go through each setting a few times. Setting one made it longer and flatter, setting two made it even more flat and long, etc, etc until setting seven when we had a full sheet of pasta! 
Use your ravioli pan (they have stamps too) and begin by laying one sheet of dough on the bottom. Then, stuff the dough with your filling (we used butternut squash, but you can use whatever filling you like) and topped the filling with another sheet of dough.
Use the tiny rolling pin that came with your pan to seal the raviolis. Don't be afraid to use some force. You want to ensure each ravioli is seal tightly! Then, pop them out!
Flour the raviolis and place on a pan to dry. We let ours dry over night since we weren't eating them until the next day; however, I am sure you could eat the same day. You will have to shmagoogle that one on your own kids.
Raviolis are actually not complicated like I originally thought. However, they take FOREVER and you must be meticulous. Here is the step by step guide if you are interested in becoming an artist like myself:
Make the dough.
This involves 1 cup of flour for each person eating and 1 egg per cup of flour. We had to add an additional egg because our dough was VERY dry that day. This all depends on the weather, the humidity etc so just make sure your dough a tad sticky and you should be golden. Let the dough rest.Wrap in plastic wrap to preserve the moisture for about tens minutes. Trust me - your arms will thank you for the break. Roll out the dough.
This requires a pasta machine with an electric piece (or guns of steel and entirely too much time for someone as popular as myself). Cut small chunks from the rested dough and begin kneading through the machine. My machine had seven settings so you want to go through each setting a few times. Setting one made it longer and flatter, setting two made it even more flat and long, etc, etc until setting seven when we had a full sheet of pasta! Create the raviolis.
Use your ravioli pan (they have stamps too) and begin by laying one sheet of dough on the bottom. Then, stuff the dough with your filling (we used butternut squash, but you can use whatever filling you like) and topped the filling with another sheet of dough.Seal the raviolis.
Use the tiny rolling pin that came with your pan to seal the raviolis. Don't be afraid to use some force. You want to ensure each ravioli is seal tightly! Then, pop them out!Set out to dry.
Flour the raviolis and place on a pan to dry. We let ours dry over night since we weren't eating them until the next day; however, I am sure you could eat the same day. You will have to shmagoogle that one on your own kids.Cook.Serve.Accept adoration and applause.Instruct all to address you by your official title, "Chef Betty Croker Picasso."
After bringing the water to a boil, we cooked the raviolis for three minutes and topped with a delish butter sage sauce.
Now that I am a pro, I am excited to attempt more fillings. I need to find the best of the best out there and experiment. I think I will make a million one day and freeze them for last minute dinners. What is your favorite ravioli filling?
Chef Betty Croker Picasso out!
Chef Betty Croker Picasso out!
On that day you decide to make a million, please send some to San Luis Obispo! :)
ReplyDeleteNom nom nom!