Home made pasta is easy to create and immediately boosts your kitchen credentials. The basic dough recipe will get you a long way but once you have mastered it you can use your imagination and a few accessories, such as the Italian Collection Deluxe Double Cutter Pasta Machine and a set of ravioli cutters, available from Wares of Knutsford, to expand your repertoire.
Basic dough for ravioli recipe
- 375g flour – plain will do but 00 quality Italian flour is designed for pasta
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 50ml olive oil
- 120ml water
Add the eggs, water, oil and salt to a large mixing bowl. Add about half of the flour to the bowl and, with a fork, mix together well. Add the rest of the flour and keep mixing until the dough is smooth and uniform in texture.
Dust the worktop well with flour then knead the dough for about 10 minutes. It should become firm but elastic. Roll out the dough to about 3-4mm thickness. At this stage you can wrap the dough in clingfilm and freeze it to use later or pass through your pasta maker and use your ravioli cutters with a filling of your choice.
Cheese filling for ravioli recipe
- 225g ricotta cheese
- 100g cream cheese
- 60g mozzarella cheese, grated
- 60g provolone cheese, grated
- 1 egg
- 1 teaspoon fresh parsley, chopped
Mix all the ingredients together until well combined and stuff the ravioli parcels.
Mushroom filling for ravioli recipe
- 1 clove garlic, finely chopped
- onion, finely chopped
- 225g fresh mushrooms, finely chopped
- 115g cream cheese
- 25g parmesan cheese, grated
- 55g mozzarella cheese, grated
- 80g spinach, chopped
- 1 tablespoon each of fresh chives and parsley, finely chopped
- ½ teaspoon cayenne pepper
Fry the garlic and onion gently in a little olive oil for a couple of minutes, until they start to often. Add the mushrooms and cook for about 10 minutes, until they are soft and the liquid that comes from them has evaporated. Set aside to cool.
In a large mixing bowl, beat the cream cheese until it is smooth. Add the mushroom mixture, Parmesan, mozzarella, spinach, herbs and cayenne pepper. Season with salt and pepper and mix together well before filling the ravioli parcels.
To cook your finished ravioli recipe, set a large pan of water on the stove and, once boiling well, add some salt. Add the ravioli parcels and allow the water to return to the boil. Simmer for about 4 minutes then drain and serve with a sauce of your choice or simply topped with some butter and fresh chives.