How To: Throw A Ravioli Party. Many of my best memories center around our kitchen counter, a glass of very bad wine and my friends giggling helplessly and elbow deep in flour. If you’ve never tried to make ravioli, you’ll be pleasantly surprised at how very easy it is, and how utterly rewarding the results. (Editor’s note: remember, I’m the girl who’s “kitchen impaired.” If a slacker like me can make a mean ravioli, you’re going to rock this.)
The reason raviolis make for so much fun is once you’ve made the basic dough, you can stuff those suckers with just about anything and they’ll taste wonderful. I usually have the dough started and maybe even ironed into tidy sheets, ready for cutting. At the end of the night, everyone goes home with the extras for lunch tomorrow.
Fresh Pasta Dough for Ravioli
- In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
- Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer’s directions until dough is 1/16 inch thick.)
- To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
- To cook ravioli: in a heavy pan, bring a large amount of salted water to boiling. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
This is a great starter book, but my more cooking-accomplished friends say they’ve learned a lot from her as well.
This is the fun part, because it can be just about anything. We’ve tried everything from shrimp to butternut squash, and you really can’t go wrong. Here’s some of my favorite combinations:
Caprese Ravioli with Roasted Tomato Pesto Sauce from Proud Italian Cook
Pumpkin and Sage Ravioli from Petite Kitchenesse
Brown Butter Lobster Ravioli from Half Baked Harvest