First, I'm going to admit that this was supposed to be just homemade ravioli. Unfortunately for me, I had a little lesson in homemade pasta storage. My beef raviolis stuck together overnight and broke apart a little when I pulled them apart. Fortunately, I re-shaped them into tortellinis and they were delicious. My cooking counterpart was much more clever than I, putting a liner of plastic wrap down in between each layer of raviolis in her container. She had no problems :o)
This is my second go at making pasta. A friend has a pasta roller attachment to her Kitchen Aid (2 things I would love to have). She kindly brought it over and we had a great morning of pasta making. We made 3 different kinds of fillings between the two of us. All turned out. All were yummy.
Here's a few step by step pictures of laying out the ravioli.
Use a pasta cutter (or pizza cutter like we did) - spoon a small amount onto the strip, about 2 inches apart. Brush an egg wash around the filling to help seal it later.
Here are the recipes:
2 cups flour (we did one batch with 1 1/2 cups white and 1/2 cup whole wheat and then a second batch that was 1 cup white and 1 cup whole wheat, both worked)
1 tsp water
1 tsp olive oil
1 tsp salt
Blend all ingredients in a food processor until the mixture begins to form a ball. Kneed the dough for a few minutes, sprinkling extra flour as necessary so the dough is not sticky. Cut dough into 4 pieces. Cover 3 with plastic wrap while working with the first one. Flatten out a little by hand or rolling pin and follow your pasta roller's instructions to create the kind of pasta you desire.
Beef and Cheese Filling
½ lb Ground Beef
3 oz Parmesan Cheese (I omitted, she used, both were good)
2 – 3 cloves Garlic (I used 3, she used 1, again both were good)
some Fresh Oregano
some Fresh Parsley
(I didn't have fresh herbs on hand, I used some Italian seasoning, plus some dried oregano and dried parsley)
- Chop and mince garlic and onion.
- Grate parmesan cheese
- Brown ground beef.
- Add in chopped garlic and onion and finish browning beef.
- Drain browned ground beef, garlic and onion in colander.
- Chop or process fresh oregano and parsley.
- Add oregano and parsley to browned ground beef, garlic and onion.
- Beat or whisk an egg and stir into mixture.
Artichoke and Cream Cheese Filling
2 green onions, chopped
8 artichoke hearts, cut into quarters (I used marinated)
1 1/2 tbsp butter
salt & freshly ground black pepper
1 egg, beaten
3/4 cup cream cheese
Melt butter in a small saucepan over medium heat. Add green onions and artichoke hearts. Sprinkle with salt and pepper. Saute over medium-low heat for about 15 minutes
Place into a bowl and puree with a hand blender (or put into a food processor and do the same). Add cream cheese and egg. Continue to blend everything together.
*Adapted from Artichoke Filling for Ravioli or Tortellini on Food.com
Butternut Squash and Cheese Filling
1 1/2 C baked butternut squash
1/2 cup strained ricotta cheese
1/4 cup Parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Blend all ingredients together
My friend served this one the following way: "sautéed shallots in a lot of butter, tossing in chopped walnuts and lots of sage at the end for a few minutes and then poured it over the squash ravioli as a topping" She said is was delicious.