You can make enough raviolis for 2 or 3 meals (dinner and lunch for family of 4) and the cost is less than the price of a large NY pizza.
We (lovely daughter and myself) have been making homemade raviolis for almost a year. We started out making them just using a rolling pin and a pizza cutter or knife.
We have since automated our dough making and set aside the rolling pin for the Kitchen Aid dough press attachment and a ravioli mold. We make raviolis so often that it was worth the investment.
We experimented early on with both the all purpose flour recipe and the semolina flour recipe from Bob’s Red Mill. We came to the conclusion that using semolina flour is a better choice for everyone including grampy and his ‘no white flour/sugar’ diet.
Making raviolis at home can be cost effective. One semolina dough recipe makes 24 raviolis. We made 3 batches of dough from one Bob’s Red Mill Semolina 24 oz. package which yields 72 raviolis.
Using 1 pound of ricotta, 1-8 oz. pkg. mozzarella, shredded, 2 tablespoons of grated Pecorino Romano cheese, 1/4 cup chopped fresh parsley and salt and pepper to taste you can fill the 72 raviolis, then freeze them and save for future meals.
Make homemade tomato sauce using this easy recipe. With a mixed green salad you will have an economical and nutritious family friendly ravioli dinner. Because semolina flour has a higher protein content it adds additional nutrition to your pasta meal.
I’m sharing both the semolina flour recipe and the all purpose flour recipe. Semolina flour is not always available in supermarkets and it is a little more expensive than white flour. You can decide which recipe works best for you.
- 1½ cup Bob's Red Mill Semolina Flour
- ½ tsp. salt
- 2 eggs, beaten
- 2 TBLS. water
- 2 TBLS. olive oil
- In large mixing bowl add the semolina flour and salt. Add in the beaten eggs, water and oil. Mix well to make a stiff dough. Remove from bowl and knead dough until it is elastic --it should not be sticky -- if too sticky kneed in one tablespoon of flour.**
- Wrap dough in plastic wrap and let rest 10 minutes.
- Divide dough in 4 equal sections. Using one section at a time roll out dough on lightly floured surface into a long rectangle. If using a ravioli mold roll it to fit over the mold with a little overlap on all sides.
- Fill the mold with ½ tsp. of ricotta filling.
- Place a second rectangle over the top of the filling. Press out the air bubble from the filling and gently pat down the dough to secure. Press down along the perforations on the mold to separate the raviolis.
- Lay out the raviolis on parchment paper, sprinkle a little semolina flour over them to prevent them from sticking and cover with a damp paper towel or hand towel.
- Cook immediately or place tray in freezer for 20 minutes. When slightly firm remove the raviolis from the tray and place in a plastic bag to freeze for future meals.
- 3 1/2 cups unbleached AP flour
- 4 extra large eggs
- Mound the flour in the center of a large bowl – then make a well in the center of the flour and add the eggs.
- Using a fork beat together the eggs and incorporate the flour pulling it from the inside of the flour mound. Keep mixing in the flour until half of the flour is incorporated into the eggs. Use your hands to continue mixing.
- The dough will be sticky, continue to knead the dough using the palm of your hands. Add a little flour (approx. 1/4-1/2 cup at a time) if dough is sticky. When dough begins to come together knead for another three minutes, flouring the surface as needed to prevent the dough from sticking.
- Wrap dough in plastic wrap and let rest for 20 minutes.
- Roll out dough on a floured surface into rectangle shape. Follow the directions as above.
- If you do not use a ravioli mold, lay out the rectangle and drop 1/2 tsp. of ricotta filling, spaced about 2 inches apart. Brush a little water lightly in between the filling.
- Roll out another rectangular dough to fit over the first with the ricotta filling. Press down the top layer gently around the filling. Cut into squares, seal edges with a fork.
|our original handmade raviolis & many batches later using a dough press & ravioli mold|
**TIP – We noticed that each dough we made was different than the batch before. The dough was either too sticky or it came together immediately. We realized that the size of the eggs and the amount of egg white made the difference in the dough texture. The larger eggs with more egg white added additional moisture and needed a bit more flour for the dough to come together. Hope this helps.