Homemade Ravioli Recipes

• 2 ½ cups All-purpose Flour (un-bleached)
• ½ cup Semolina Flour
• 4 Eggs
• 1 tsp Salt 

• Combine all the flours and salt and stack it on an even platform.
• In the center of the mound, make a hole with your fist or a small bowl.
• Crack the eggs in that hole and beat it with a fork to break the yolks.
• Mix the flour and the eggs, moving in a clockwise motion.
• Continue mixing the flour into the eggs until a firm ball of dough is made. Push aside the excess flour. Stop kneading the dough when a smooth ball is made.
• Add a little more flour but not too much if the dough is sticky.
• When you have the right consistency, put the ball of dough on a floured surface and cover it with a damp cloth or a bowl for 30 minutes.
• Cut dough into 4 smaller balls when you are ready to roll out.

Ingredients

Same as above.

Preparation:

• Make a small dough ball to create one 12 x 10 inch rectangle.
• Take a ruler and mark with a knife 6 rows of five 2 inch squares.
• In the center fill each square with your ravioli filling and cover it with a second sheet of pasta dough using the same rolling technique as before.
• Seal all the four corners by pressing it down.
• Cut between the rows in both directions with a pastry wheel.
• The ravioli is ready to cook.

Ingredients:

Same as above.

Preparation:

• Roll out dough using same technique as above to fit a ravioli form leaving ½ inch extra on the sides.
• Put a small teaspoon of your favorite filling on each piece.
• Cover it with a second layer of pasta dough and press down using a rolling pin and roll over the top piece to cut the ravioli.
• Turn the pieces over and press out individual pieces.
• Take floured sheets or wax paper and place these pieces it on it until ready to cook.

• 4 Eggs
• 2 Eggs, beaten (for egg wash)
• 3 cups All-purpose Flour (plus additional for dusting)
• ½ cup Water 

For The Ricotta Cheese Filling

• 1 cup Ricotta Cheese (well drained)
• 1 Egg
• Salt and Pepper 

Preparation For Ricotta Cheese Filling

• Mix all the ingredients in a bowl
• Put it in the refrigerator for few minutes to firm up.

Preparation For Ravioli Dough

• Take an electric mixer with a dough hook and add eggs 1 at a time and mix it. Continue mixing while adding all the flour and water. Mix it until it forms a ball.
• On your work surface, sprinkle some flour and mold the dough until it becomes smooth.
• Take a plastic wrap and wrap the dough in it and keep it aside for 30 minutes.  
• Cut the dough into half and immediately cover the rest of the dough preventing it from drying out.
• Sprinkle flour on the work surface and on the dough.
• Make rectangle shapes from dough and roll it through the pasta machine 2 or 3 times, at its widest setting.
• Once it comes out from the rollers, reduce the setting and put the dough again 2 or 3 times.
• Repeat this until the machine is at its narrowest setting.
• The final look of the dough should be paper-thin at about 1/8 inch thickness.   
• Sprinkle flour on the work surface and dough and put it on the long sheet of pasta. With egg wash, brush the top surface of dough.
• Put 1 tbsp of cooled filling about 2 inches away on half a sheet of pasta.
• Now fold the unfilled half over the filling.
• With a finger or espresso cup, form a seal by pressing out air pockets around each heap of filling.
• Cut each piece into squares, using a crimper.
• Before cooking, ensure that all the crimped edges are well sealed.
• Prevent them from sticking by dusting with cornmeal if you are planning to make ravioli in advance.
• For 10 to 15 minutes, cook the ravioli in plenty of boiling water.
• Do not overcrowd the pot since ravioli tends to float up once cooked.
• With a large strainer or slotted spoon, remove ravioli from water.
• Garnish your pasta plate with your favorite pasta sauce and grated cheese before serving.