Homemade Ravioli

Photobucket

I woke up on Thursday last to a clean kitchen sink. Vaccum lines across the floor. Hair tucked in a loose, curly bun at the side of my head. The morning felt alive. It called me to create.
*
I tied on an apron and pulled on a pair of heels. Turned on Ella Fitzgerald. Lit the Christmas tree with it’s one thousand colors. Smiled at this place called home. This home that I decorate, and tidy, and fill with the smells of baking bread and chocolate cupcakes. What a lovely thing.Photobucket

On the menu today, homemade ravioli. Because working with dough, kneading it, rolling it, pressing it into place while Ella croons in the background reminds me that I am a woman. A soft ball of floured stuff sits warmly in my hands, teaches me to cherish the roundness of my hip, the curve at the back of my calf, the supple skin around my bellybutton.
*
And even with all of that round curving softness, I feel light and splendid. I’m creating food to nourish my family. I’m making something of nothing. I feel very nearly like a superhero. A kitchen superhero, with apron instead of cape.
*
And then an egg drops on the floor, and I’m reminded that I’m a strangely uncoordinated superhero, indeed.Photobucket

With egg wiped clean, floor reshined, I turned off Ella, turned on The Killers, kicked off my heels, and baked barefoot for the rest of the afternoon. Booyeah.Photobucket

I rolled the dough thin and flat.

Photobucket

Chopped mushrooms. And spinach. And garlic. Because, after all, there is a bit of softness around my bellybutton, and though I was appreciating it for the afternoon, I don’t plan on having it there forever.
*
So, healthy ravioli filling for the McLay family last Thursday. But you can fill yours with whatever you so desire. Ricotta. Parmesan. Blueberry pie.Photobucket

Okay, maybe I added a little ricotta to our otherwise healthy ravioli filling.Photobucket

Topped it with another sheet of fresh dough.Photobucket

Sliced the pieces with a scalloped knife. But, you can use any old knife you please.Photobucket

Set the ravioli aside while I prepared a simple topping.Photobucket

Fresh rosemary, crushed garlic, red pepper. In the words of Ella, “the world will pardon my mush…because I’ve got a crush.” Or, as The Killers would say, “I just can’t look, it’s killing me…”Photobucket

And that, dear reader’s, is the story of homemade ravoli on a Thursday in December. A story filled with drama, a revolving wardrobe, and a mighty fine soundtrack.
*
Not to mention a mouthful of pure delicious.Photobucket

Print

Homemade Ravioli

This egg-based dough needs to be rolled quite thin, or else you'll end up with a heap of cooked dough in your mouth at dinnertime. When rolled right, the dough creates a hearty ravioli, soft and delicious. A perfect meal for a winter evening. Though you should plan on at least 2 hours to make it in it's entirety. It's not a snappy recipe, but it sure is fun to make. Very old-fashionedy and wholesome.

Ingredients:

FOR THE RAVIOLI:
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
just enough water to make the dough soft

FOR THE SPINACH, MUSHROOM & RICOTTA FILLING:
1 tablespoon olive oil
4 cloves garlic, crushed
2 cups baby bella mushrooms, finely chopped
2 cups spinach, finely chopped
1 cup ricotta cheese
1/4 cup grated parmesan
1/2 teaspoon salt
ground pepper to taste

FOR THE ROSEMARY OIL:
2-3 sprigs fresh rosemary, torn into pieces
3-5 cloves crushed garlic
1 teaspoon red chili flakes
1/2 cup olive oil

Directions:

FOR THE RAVIOLI:
In a large bowl, whisk together the eggs, the stir in the flour and salt. Add water as needed, until a soft dough is formed. Knead it several times, then separate it into two large pieces (feel free to let the dough rest in the fridge if you're not in a hurry). On a lightly floured surface, roll out half of the dough into very, very thin rectangle. Spoon your favorite filling by the teaspoonful at 1 1/2" intervals on top of this piece of rolled out dough. Moisten your fingers with a little bit of water and wet the dough slightly just around the circle of filling (this will help the second layer of dough stick to the first layer of dough). Take the second piece of dough, roll it out, then drape it carefully over the top of your filling. Slice dough into individual pieces of ravioli, securing the edges of each piece with a gentle press. To cook the ravioli, heat a large pot of water to boiling. Gently slide the ravioli one by one into the pot, boiling for 6-8 minutes, or just until the dough is cooked through. Serve immediately drizzled with Rosemary oil (or your favorite pasta topping)

FOR THE FILLING:
In a large skillet, heat olive oil and cook garlic for about one minute before adding mushrooms and spinach. Cook until softened, about 3-5 minutes. Remove from heat and stir in the ricotta, parmesan, salt & pepper. Spoon into ravioli for filling.

FOR THE ROSEMARY OIL:
Place rosemary, garlic, and chili flakes in a large bowl. Pour olive oil over the herbs & spices. Set aside, allowing the flavors to meld together for about a half hour before drizzling over fresh cooked ravioli. Enjoy! Enjoy! Enjoy!

  Pin It

13 Responses to “Homemade Ravioli”

  1. 1

    www.kevinandamanda.com on December 8, 2010 at 2:02 am Reply

    Ravioli and a Killers quote. I'm in love. :)

  2. 2

    ♥peachkins♥ on December 8, 2010 at 5:09 am Reply

    Oh my God…your ravioli looks amazing!

  3. 3

    Adriana on December 8, 2010 at 9:46 am Reply

    How many people does this recipe serve? it looks delish!

  4. 4

    Jennifer (Savor) on December 8, 2010 at 10:09 am Reply

    Yay for the mushroom ravioli! We can make these the day after the shrimp mozambique

  5. 5

    Cheeky Kitchen on December 8, 2010 at 11:20 am Reply

    Adriana- You can plan on this making enough to feed 4-6 adults, depending on the size of your ravioli. Happy baking!

  6. 6

    Amy on December 8, 2010 at 12:37 pm Reply

    Did you know that this prayer is a literal answer to a specific prayer I have had this week? WAY TO BE! Thanks. Seriously.

  7. 7

    Shaina on December 8, 2010 at 1:16 pm Reply

    Fun! We're planning on making homemade ravioli soon! I'll just steal yours as my own. :-p

  8. 8

    Skye on December 8, 2010 at 3:59 pm Reply

    I always thought homemade ravioli would be too hard. I never would have realized you can put in the filling and THEN cut the pieces of ravioli. Thank you for this recipe! It looks amazing! :)

  9. 9

    mangiabella on December 8, 2010 at 5:40 pm Reply

    just lovely sweet bella…once again I am reminded that we are kindred spirits indeed…I often play nina simone's feeling good as I cook and sing and dance in the kitchen…or Ella, or Billie….life is so delicious….hugs, j

  10. 10

    Stormy on December 8, 2010 at 11:59 pm Reply

    Every Saturday evening when we go out to dinner, I order some form of ravioli… i think it's time to try making my own! This looks so simple; who new!

    Thanks for sharing!

  11. Pingback: Handmade Ravioli- No Pasta Maker Needed! | Mer's Magic

  12. Pingback: Labors Of Love « Fairways&Feasts

  13. 11

    chatroulette online advice on February 7, 2013 at 6:15 am Reply

    excellent issues altogether, you just won a logo new reader.
    What may you recommend about your put up that you just
    made a few days in the past? Any certain?

Leave a Comment