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Ravioli Pasta Dough


Ravioli Pasta Dough
Fresh pasta is surprisingly easy to make and handle (like an edible Play-Doh!). And it’s very cost-effective compared to purchasing fresh pasta. But if you’re not equipped with a home pasta-making machine, or the time to use it, don’t despair; pick up several sheets of store-bought fresh pasta or a package of wonton wrappers. Any of these options will work as a vehicle for the best part: the cheesy gems inside.
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Ingredients
  1. 2¾ cups all-purpose flour, plus some for dusting
  2. 4 large eggs, at room temperature
  3. 2 teaspoons extra-virgin olive oil
  4. ½ teaspoon salt
Instructions
  1. Place the flour in the bowl of a food processor, fitted with a metal blade. Whisk together the eggs, oil, and salt in a medium bowl until well blended. With the motor running pour the egg mixture into the feeding tube in a slow stream. Process until a slightly sticky dough forms. (If the mixture is too dry, drizzle a few drops of warm water into the feeding tube and continue processing.)
  2. Scrape the dough onto a lightly floured surface. Knead the dough by gathering it into a ball, then pushing the dough away from you with the heels of your hands. Repeat the gathering-and-pushing motion for 1 minute. Press into the dough with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth and elastic; it should retract when you stretch it. This process will take about 10 minutes.
  3. Shape the dough into a smooth ball, and place it into a small bowl. Cover with plastic wrap, and let the dough rest for at least 2 hours at room temperature, or up to 1 day in the refrigerator, before rolling and shaping the pasta. (This is essential to allow the gluten to relax.) If the dough has been refrigerated, let stand at room temperature for at least 1 hour before rolling and shaping.
culture: the word on cheese https://culturecheesemag.com/

Jacqueline Plant

Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/