Today is a perfect rainy day for cooking, so this morning after doing some homework, I got bored and decided to make some ravioli from scratch. This was my first time making pasta from scratch and find the process fairly easy. Firstly, you need flour, eggs, olive oil, water, and salt. Preferably, it is good to use semolina with the flour but we didn’t have any. I got too caught in the process that I did not take a picture of the flour “mountain”, but I can describe it: Take about a cup or so of flour, and with your fingers, gently make circle motions on the top of the flour so that there is a little well in the middle. In a separate bowl, quickly whisk 2/3 eggs (about 1/person) and pour them into the flour pile, along with a little bit of olive oil and a tiny bit of water (too much makes the dough too sticky). Gently whisking everything in the crater together, slowly incorporate the flour and keep mixing until the dough forms. Now you can use your hands to start kneading the dough for about 10 minutes. Once you finish kneading, roll the dough into a firm ball, wrap plastic wrap around it, and let it sit at room temperature for about half an hour. After half an hour, unwrap the dough and, with a rolling pin, start rolling the dough into a thin sheet. Remember to keep sprinkling the counter surface with flour so that the dough doesn’t stick. Once the dough is thin, softly make a line down the dough, separating it in half. By doing this, you can fold the other side of the dough onto the side with the filling. You can really choose whatever you want for the filling; I found some leftover pancetta, mushrooms and mint. You might think mint wouldn’t fit in, but I went really well with the pancetta and mushrooms. I fried the pancetta, sautéed the mushrooms and threw the mint in there. When all of that was done, I put all of it into the food processor to break down everything. I then used a cookie cutter to make circles on the dough.
Put small spoonfuls of filling on the dough. Unfortunately, I didn’t make enough filling, so I just filled the rest with cheese. Next, fold the other half of dough onto the side with filling and, looking for bumps, cut out the other side of the dough around the filling. Once each piece is separated, use a fork and press down on the edges of the dough to seal the filling inside. Let the ravioli rest for 10 minutes.
Finally, you can cook the pasta… Since the dough is much softer than boxed pasta, the cook time is much shorter (about 8 minutes). Bring a pot of water to a boil and flavor the water with salt. Put the ravioli in and let them cook. Once done, you can make some sauce with it or just sprinkle some cheese on top. Enjoy!