Ingredients:
Dough made great meat ravioli
2 cups flour “oo” see note
2 large eggs plus 6 large yolks
1 Tablespoon salt
2 Tablespoons olive oil
Directions:
1. Process flour eggs, yolks and oil together in a food processor until mixture forms a cohesive dough that feels soft and is barely tacky to the touch, ( about 45 seconds)
2. If dough sticks to fingers, add up to 1/4 cup flour 1 tablespoon at a time until barely tacky If dough does not come together add up to 1 Tablespoon of water 1 teaspoon at a time. ( just until it comes together)
3. Turn dough out onto a dry counter and knead until smooth 1-2 minutes
4 .Shape dough into a 6 inch long cylinder. Cut dough into 6 equal pieces. Wrap in plastic , set aside at room temperature to rest for at least 1 hour or up to 4 hours.
5, Dust each piece of dough with flour before you roll it ; roll each piece of dough by hand until the outline of your fingers is visible through it.
6 .Cut into long pasta shapes or cup with a 2 inch biscuit cutter for ravioli.
YIELD: using a 2 inch biscuit cutter i was able to get about 50 ravioli from this recipe.
Faith’s Meat Filling for Ravioli:
3/4 pound ground pork or sausage
3/4 pound ( 85%) ground meat
1/2 cup shredded Parmesan cheese
3/4-1 cup fresh spinach – shredded – not cooked
1 1/2 teaspoon salt
1 teaspoon pepper
1 Tablespoons each dried,basil and oregano
1 teaspoon cayenne pepper
fresh parsley
I hadn’t made pasta in a long while and I was craving meat ravioli like my mom used to make. So when I visited my sister Faith in VA, I brought down my KitchenAid mixer and pasta maker and attempted to make ravioli. I said attempted! My sister made the filling, I made the dough and Truman did a beautiful job of finishing off the product. They looked professional, but were heavy as lead.
SO, searching for a pasta recipe I came upon this one ! Loved it!!! because I did not have to carry the KitchenAid on my hip as I traveled; all I needed was a rolling pin. What is nice about this recipe is that you could allow the dough sit for up to 4 hours before working it. So if you decide to make it one morning, you could run to get the filling ingredients and still have time to make them for dinner. Total time about 3 hours to make; cooking time 5 minutes ( just until they float to the surface); eating time, seconds; raves PRICELESS!
Use the food processor, it work like a charm. Add more flour or more water as needed. Always try to work on a dry day, the weather affects the ratio of water and flour needed. Try to use store bought large organic eggs, it makes it a purer product since your are doing this all by hand. Only use large eggs , not extra large or medium ; it does effect the outcome of the dough. Also farmer’s market eggs are larger than store bought; you may have to use more flour.
NOTE on FLOUR: My sister told me to find’ 00 ‘ flour for pasta. Martha Stewart recommends it. When I was in the strip district in Pittsburgh, I came across the flour at the Pennsylvania Macaroni CO . It is called Pasta Caputo Tipo “00”. The website is www.pennmac.com. I carried that 5 pounds of flour all day; damn I was going to make ravioli one day!
I must credit America’s Test Kitchen for this recipe. This is my new bible. They spend countless hours perfecting recipes so we could try them once and be successful. I also made this with all purpose flour and received equally good results .
Jessica
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