It’s a myth that you need anything special to make your own raviolis. Flour, eggs, a lil’ water, rolling pin and a knife. Pour flour out onto a board, make well in center, add whole eggs in center, whisk eggs with fork slowly while incorporating the flour from edges. Keep doing this until the egg mixture in center becomes nice & thick. Then knead in just enough to form an elastic dough, sprinkle a lil’ water and continue to knead the dough till smooth. Let rest for 1-2 hours covered in fridge. Pull out and roll out as thinly as possible. Cut out either squares or circles and fill with desired filling, then egg wash the ends of dough and fold over or put another same size square on top. Seal the edges together with your fingers and put on a well-floured sheet pan. Be sure to leave space between the raviolis and flour them nicely. Boil water and drop your raviolis in. Wait for them to float to top then let them cook for one minute and serve with butter and cheese or tomato sauce. Sounds easy right? It is. Its just a pasta dough “purse” and any shape that can hold filling is valid. There are thousands of ravioli shapes in Italy.
Tags: raviolis