So it's not uncommon for me to have a hankering for pasta in some sort of way. In this instance, I decided to go the extra mile and make homemade ravioli. It is not often that I do it at home, but when I do... there are no regrets! This is a simple, yet tasteful filling, because as my mother always says "keep it simple" to really savor the quality of a product. Recipe to follow.
gather the goods
*** Rule of thumb for pasta dough: 1 egg to 1 cup flour. Double the recipe as needed. This ratio makes about 1# of dough.
1 Cup All Purpose Flour
1 T Kosher Salt
1 T EVOO
In a mixer with a dough hook attachment add flour and turn on low.
As the mixer works the flour, add the egg, salt, and EVOO.
If the mix is too dry add enough cold water to bring together. This should not be too sticky, however. ***Pasta dough should always be crumbly and dry before the intense kneading begins! It should also appear tough, so as it rests the gluten softens.
Knead the dough for about ten minutes until the texture appears soft.
Let dough rest no less than 25 to 30 minutes before using.
2 cups Ricotta
1/2 cup grated Pecorino Romano
1/4 Cup Parmesan Reggiano
Kosher Salt and Cracked Black Pepper to Taste
Mix ingredients together and put into a piping bag.
Egg wash: 1 egg mixed with 1 tsp water
1.When dough and filling are made, begin to portion pieces of the pasta dough. Keep covered with plastic wrap.
2. With a hand roller or Kitchen Aid Attachment, roll pasta dough out in increments of 2. My roller starts on 1 and goes up to 8. I rolled my dough to a thinness of 8.
3. You can pipe filling onto sheets and fold over or you can use a ravioli mold. Make sure you brush egg wash onto all edges and corners.
4. Freeze until ready to use.