Four young women embark on a journey full of friendship and wine seeking out their inner Nona as they attempt to make homemade ravioli stuffed with the finer things in life such as goat cheese, spinach and bacon…..Let’s see how this goes 😉
I have always wanted to make homemade pasta – who doesn’t like fresh pasta? So on the weekend some of my best girls and I embarked on a mission of pasta, wine and shenanigans.
- 3 large eggs
- 2 1/2 cups all-purpose flour (more as needed), extra for dusting and rolling out
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 tablespoon water (more as needed)
For the filling we used :
- 1 small package of fine herb goat cheese
- 1 cup of spinach, finely chopped
- Chopped bacon 5 slices (if you want meat)
- Cook the bacon, chop it up and mix all the filling ingredients in a bowl
To Prepare the dough:
- place the flour on a large surface and create a well in the middle. Add the eggs, oil, salt and water. Beat the ingredients with a fork to break up the eggs and then fold the ingredients together by hand until a soft dough forms then knead for 3-4 minutes by hand.
- Once your dough reaches the right consistency, form it into a disk or ball and wrap it tightly in a piece of plastic wrap. Set aside for at least 30 minutes or up to 2 hours.
- Unwrap your dough and place it on a generously floured surface. Cut it into 4 equal size pieces. Flatten them out with your finger tips. This is necessary if running them through a pasta rollerWith the roller attachment fixed to your stand mixer and set to the lowest setting (1 for KitchenAid), insert the dough through the top. Once it goes through, fold the dough in half. Flour your dough and run it through a second time. Repeat this step, if necessary, flouring when needed, until the sheet is smooth and elastic. Increasing the setting by one step (2 for KitchenAid), insert the sheet again, but don’t fold it over this time. Increasing the setting by another step (3 for KitchenAid), insert the sheet once again. Repeat these steps up to your desired thickness. For example, if preparing spaghetti, you will want to go to the 6th setting.
- NOTE: If you are using a hand cranked pasta roller, roll the dough out according to the machine’s manufacturer’s instructions.
- NOTE: If you are rolling the dough out by hand, roll out to 1/4 inch thick. Fold it over and then roll it out again to 1/4 inch thick. Repeat this one more time
Preparing the Pasta for Cooking:
- You Can now cut the pasta into strips of your desired thickness or prepare ravioli – e made ravioli the following way
- you have two pieces of dough roughly 15 inches long and five inches across. Cover one sheet with a towel to keep it from drying out.
- Fold the first sheet along its midline to make a light crease and then re-open it. Working so that your filling is approximately one-and-a-half inches in diameter and half an inch apart, place six even heaping tablespoons along the lower half of the dough.
- Moisten the dough lightly with your water and pastry brush.
- Gently pat the dough down around each lump of filling to create a seal.
And finally, use the fluted side of the ravioli cutter or a stamp to slice your ravioli into even squareCook the Pasta
- Now, all that remains is tossing your ravioli into a pot of water at a low boil, and cooking for approximately three minutes, or until slicing into one reveals no starchy line in the center.
- We served out ravioli with fresh vodka sauce and parmasean 🙂
We gave the pasta a 5 Star Rating and Alex highly recommends the Red Wine Circus to go with your pasta experience. 🙂 Let ys know how your pasta attempts work out!
Jess’s Taste Rating:
Spoonie Rating: (this is definitley a high energy and time invested recipe)