Pasta Dough for Ravioli Recipe

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon Salt
  • 3 eggs, plus 1 egg wash (large)
  • 2 tablespoons olive oil
  • Cornmeal for dusting
To make pasta dough: In an electric mixer fitted with a dough hook combine the flour and salt. Add eggs one at a time, and continue to mix. Drizzle in 1 Tbs olive oil and continue to put in all flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow gluten to relax.

If you don't have an electric mixer - combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add eggs and 1 Tbs olive oil to the well and lightly beat with fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall.

Continue to use all the flour until a ball forms. Cut the ball of dough in half, cover and reserve the piece you're not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2-3 times. Pull the setting and crank dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again. Continue tightening until the machine is at the narrowest setting; the dough should be paper thin, about 1/8" thick. Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 Tbs of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2" apart. Fold the other 1/2 over the filling like a blanket. With an expresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges wit the tine of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes. They'll float to the top when ready. Lift the ravioli from the water with a large strainer or slotted spoon. Bathe the ravioli in your favorite sauce.

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