Recipe from Bob’s Red Mill, Semolina Flour, and a recipe from the foodnetwork.com. This recipe is great to make on a day when you may be home because of the inclement weather. Nothing beats homemade pasta.
- Prep Time: 10-15 min.
- Cook Time: 3-8 min.
- Total Time: 25-35 min.
- Yield: 2-4 servings
- Category: Dinner
- Cuisine: American/Italian
- 1 1/2 cup Bob’s Red Mill Semolina Flour
- 1/2 tsp. salt
- 2 eggs, beaten
- 2 TBLS. water
- 2 TBLS. olive oil
Using a stand mixer will mix and knead the dough in one step. Start the mixing process on low to medium to combine the ingredients and then switch to medium/med-high to knead the dough. This process takes approximately 3-5 minutes.
- 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 1/2 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.
Keywords: Homemade Ravioli, homemade pasta, semolina pasta, Sunday dinner