Homemade Ravioli


| 10/7/2014 4:01:00 PM


Tags: Homemade Ravioli, Pasta, Recipe, Acorn and Thistle, Laura Damron,

Acorn and ThistleFood, for me, is pretty much always associated with something more than just a meal. It’s about those it was shared with, or the people who helped prepare it. Homemade pasta is one of those things that immediately transports me back to my childhood home in New Jersey – or more specifically, my across-the-street neighbor Joe’s house. Every so often, Joe’s grandmother would come to visit and spend the day making pasta. I couldn’t have been more than 6 or 7 at the time, but I remember the day my mom and I were there helping like it was yesterday: the feel of the dough, the pasta drying on dowels all over the kitchen and dining room, and everyone chattering away in the kitchen. Heart of the home, indeed.

So today, I thought I’d wander down memory lane and make up a batch of homemade ravioli, in order to share my recipe with you. Making your own pasta is easy, but it does take a little bit of time – mostly because you need to rest the dough periodically, or else it’s just too tough to work with.

homemade ravioli

For the filling:

1 cup whole milk ricotta
1/3 cup shredded Italian cheese blend (This is one of the few situations where I really prefer using a pre-shredded mixture; not only is it less expensive than buying the components separately, but I prefer the texture of the drier cheese.)
1 teaspoon Italian seasoning
3 to 5 roasted garlic cloves (optional, but totally worth it)
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a large bowl, mix well, and set aside. If you’re using the roasted garlic, mash it thoroughly first, and then add to the cheese mixture before stirring well to incorporate evenly.

NebraskaDave
10/8/2014 8:22:37 AM

Laura, very nice instructions for making Ravioli. It looks to be a Winter day project when outside work doesn't beckon. Maybe I'll give it a try this Winter. It would be good to have a project for the day when Winter weather rages outside. One good thing about making Ravioli is there's no baking or heating up the kitchen even if it's done in the summer. I like that a lot. ***** Have a great Ravioli making day.





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