America’s Cheese Ravioli
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil
• Cornmeal, for dusting
To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
*Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• 1 lb. ricotta cheese (full fat)
• 1/3 cup grated Parmesan cheese
• 1/3 cup shredded Mozzarella
• 2 cloves garlic
• 1/2 tea. crushed red pepper
• 1 egg
• 1/4 cup fresh Italian parsley, chopped
• 1/4 teaspoon pepper
• pinch of salt
Thoroughly mix all of the filling ingredients in a large bowl. Cover & set aside in the fridge until you are ready to fill your ravioli.
To make the Ravioli:
Flour a 4 inch round cutter and start cutting your pasta. Place less than a tablespoon of the ricotta filling into the center of each ravioli round. Lightly moisten the edges of the ravioli with water, fold over one side of the round to make a half moon and press out any air that’s been trapped inside. Crimp the edges with a small fork and place on a floured baking sheet. Repeat process until all the dough & filling is used.
When you are cooking the ravioli in a large pot of salted water, they should take about 5-8 minutes til they’re done. If you are cooking them from a frozen state (like I did) 10-11 minutes should be your range. Make sure there’s enough room for them to move around (so they don’t stick). The general rule for ravioli is that they are done when they float to the top.
America’s Cheese Ravioli