For those of you that like a challenge, feel free to continue (you will probably have an easier time than I did). I used one site for the ravioli (http://www.seriouseats.com/2015/02/how-to-make-homemade-ravioli-recipe.html) and another for he filling (http://www.foodandwine.com/recipes/four-cheese-ravioli). I’ll try to do this in a way that you can go through the steps… Wish me luck…
Step 1: Make the ravioli dough (I did half the recipe since it’s just 2 of us). Using a clean work surface, place 1 cup of flour on it and make a well in the center. Add 2 egg yolks (keep the whites for later on), 1 egg (the whole thing), and 1/2 tsp salt to the well. Using a fork, mix the eggs and salt till it’s well combined, then slowly start mixing in the flour. Once you get to a point where you can make the dough into a soppy ball, start pressing the heel of your hand into the ball (kind of kneading it gently), turning 45 degrees each time. Once it feels like play dough, wrap it tight in plastic wrap and let it sit on the counter for about 30 minutes.
Step 2: Make your filling. This part is easy. Mix together 3/4 C whole milk ricotta, 2/3 C fontina shredded, 1/2 C mozzarella diced into cubes, 1/2 C freshly shredded parmesan, and salt and pepper to taste. Add an egg beaten and stir to combine. Note: you can make this he day before and store in the refrigerator overnight, or you can freeze it for later too.
Step 3: Prepare to roll out your dough and make raviolis. You will need a pasta roller, rolling pin, flour, your egg whites from earlier, a pastry brush, a ravioli cutter, and a cookie sheet lined with parchment paper, a towel, and your awesome hands.
Step 4: Roll out your dough and make raviolis. This is where I struggled, but it still worked. Note that when you go to fill them, they should have about 1 tbsp of filling per ravioli. Ok. Flour your work surface, and cut the dough in half. Dip the cut edge in flour and the. Re-wrap the dough in the seran wrap so t doesn’t dry out. Working with the other half, roll it out using the rolling pin till it’s about 1/2″ thick. Start on the thickest setting on your pasta roller and send it through gently catching it on the other side. Repeat 2 more times. Fold both ends in so they meet in the middle and then fold in the middle where they met. Flatten with your rolling pin to about 1/2″ thick again. Pass through the rollers 3 more times. Now, narrow it by 1 and pass it through. Repeat the folding step, and roll it out again, and then pass it through at that same thickness. Now, narrow it by 1 notch and roll it through on each setting till you get to the second or third to last setting. Your dough should be delicate and elastic to the touch and slightly translucent. Each half of the dough should make about 12 raviolis… I’m not that good… Lol. Cut your long dough in half and put one part under a towel so it doesn’t dry out. Take the other half on your work surface, fold in half so you know where the middle is, then reopen, and drop tablespoons of filling on the bottom half of the dough about 1/2″ apart. Using your pastry moisten the dough by brushing egg whites around the filling and edges. Fold over the dough and gently press inbetween each filling bump to seal them, trying to press out any air bubbles before sealing the edge (note: if you don’t get a good seal, when you boil them the filling escapes and your raviolis just look sad. I know from experience). Now, use the fluted side of the ravioli cutter to cut the edge and between the raviolis. Set these on the parchment lined baking sheet under a towel so they do not dry out, and repeat for the other half of dough already rolled out. Once done with these, repeat all the stuff for the other half still in seran wrap.
Step 5: Start a pot of water boiling with some salt, and in a separate pot, start heating your sauce. We used Prego Traditional. Once the water is at a low boil, add the raviolis and let them boil for about 3 minutes. Use a slotted spoon to take them out and put them on a platter. This allows the rest of the water to drop off. There might be a better way, but that’s what there site said…
Step 6: Serve raviolis, topped with sauce, and garnished with fresh basil and Parmesan cheese.
Although this was a lot of work, and they were not the prettiest to look at, they tasted amazing! This is definitely one I should have done on the weekend because of the time it took. Next time I’ll know.
To anyone daring enough to try it, good luck and enjoy!