This is delicious. If you have a Kitchen Aide mixer I highly recommend the pasta roller attachment. I did get mine 50% off at Target on the clearance isle, but it’s the best attachment I’ve bought for my 12 year old machine. I use it at least 6 times a year to make fresh pasta.
Pasta
200 grams “00” flour
2 eggs
1 tsp salt
Filling:
1 lb ground sausage
1 tbsp oregano
1 tbsp parsley
1 tbsp olive oil
1 tbsp basil
1/2 onion
16 Oz ricotta
1 egg
1/2 cup of fresh spinach blanched and squeezed out of all water
steps
Prep the filling. Cook sausage over oil with chopped onion, oregano, parsley, basil.
Blanch spinach in boiling water for 2 minutes and then put in ice bath and squeeze out excess water (needs to be dry)
Put sausage mixture, ricotta and egg in blender or food processor till ground down to pipe.
Put into pipping bag into ravioli.
For Pasta:
Add 1 tsp salt to flour
Make a well to put eggs in flour.
Put eggs in and scramble with a fork working your way in dry the flour. Once combined start wedging it in with pasta paddle thing (mines from dollar tree, If you don’t have one it’s cheap).
Knead for 10 minutes until you leave a mark and it springs back at you in ball.
Wrap in plastic covered in oil so it doesn’t stick and let sit 1 hour. You need to rest the gluten. If you don’t it won’t work when you roll it out.
I have the Kitchen Aide Pasta attachment. I used the main roller. Start at 1. Do a envelope fold twice through 1 then a paper fold twice through 1. Have it go through 1 6-8 more times till the lines almost disappear.
Make your way up to 7, going through once each time.
Pipe filling, then put water around edges of filling and press down everywhere. Make sure most air bubbles are out and it’s secure. Then cut out ravioli. Coat with flour so they don’t stick together.
Boil in salted water for about a minute till they float.
Place in bowl with favorite marinara sauce, Alfredo on top and put a little bit of pesto to accent it. This is a great combo trust me. It’s heaven in your mouth.
Comments