Ravioli

Delectable spinach, artichoke, asiago, parmesan ravioli. Topped with a simple olive oil, garlic and tomato sauce

Homemade Ravioli and Pasta Recipe

Creating homemade ravioli can be a delightful culinary project that allows you to explore the art of pasta-making. This recipe will guide you through making both the pasta dough and the Spinach, Artichoke, Cheese filling

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour

• 1 teaspoon salt

• 3 large eggs

• Water, as needed

For the Ravioli Filling:

• 15 oz of ricotta cheese

• 1 egg

• 1/4 grated Asiago Cheese

• 1/4 cup grated parmesan cheese

• 14 oz can or Artichoke Hearts

• 3 to 4 cups of fresh spinach ( Sauté your spinach in olive oil and garlic)

Directions

Making the Pasta Dough

1. Combine Dry Ingredients: In your mixer bowl, combine the 2 cups of all-purpose flour with 1 teaspoon of salt.

2. Incorporate Eggs: Slowly add the 3 eggs, one at a time, mixing until the dough starts sticking together like playdough. Switch to your dough hook

3. Adjust Consistency: Gradually add water, 1 teaspoon at a time, If the dough is sticky, add 1 teaspoon of flour until it forms a cohesive ball. If it's too dry, add a little more water.

4. Refrigerate Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to allow it to rest. (This is when I like to make my ravioli filling and start my pasta sauce)

5. Prepare for Rolling: After resting, cut the dough into quarters.

6. Roll the Dough: Take one of the quarters and use your hands to flatten the dough out. Have a cup of flour near by as you will need it for dusting your work space. If the pasta feels sticky. Dust it with flour. For regular pasta, use level 6 on the pasta roller. For ravioli, use level 7 for a thinner sheet. I start at 1 and work my way up.

Preparing the Ravioli Filling

1. Mix Ingredients: In a bowl, combine your sautéed spinach (make sure you drain the water out of your spinach using a cheese cloth or paper towel) 1 can of artichoke hearts finely chopped, 15 oz of ricotta cheese, 1 egg, 1/4 cup of grated parmesan cheese and a 1/4 cup of grated Asiago cheese.  Salt and pepper to taste. I like to add a little crushed red pepper to my mix.  Use a spoon to mix until the ingredients are well blended.

Assembling the Ravioli

1. Lay Out Pasta Sheets: Place your rolled-out pasta sheets on a flat surface.

2. Add Filling: Spoon small amounts of the cheese filling onto one sheet, leaving enough space between each spoonful for sealing.

3. Seal Ravioli: Place another sheet of pasta over the filling. Press around each mound of filling to seal the edges. Or I like to fold my long sheet over top like a blanket as you see in the video.

4. Cut Ravioli: Use a ravioli cutter or a knife to cut the filled pasta into individual ravioli pieces. If you do not have a ravioli cutter, you can seal the edges with a fork.

5. Cook Ravioli: Boil a pot of salted water. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and serve with your favorite sauce. I made a simple Garlic and Olive oil sauce with fresh cherry tomatoes. When I removed my ravioli from the boiling water I transferred immediately to the pan with a slotted spoon/strainer. Gave a few tosses with the garlic, olive oil and tomatoes. Served it with fresh basil and Parmesan cheese

Enjoy your homemade ravioli, freshly prepared with love!