Is there anything more delicious than homemade ravioli? Ravioli are that type of recipe that makes us love Italian gastronomy, over and over again. Its name means something like “folded”, and it is a pasta that can be filled with different ingredients, the most common being ricotta, spinach, meat, chicken and even tofu, for vegetarians. It is usually accompanied by sauces – tomato, pesto, etc. -.
Homemade ravioli have a simple but laborious procedure . The recipe presented here will have a ricotta, ham and cheese filling, and then it can be served with the sauce of your choice.
Ingredients:
How to prepare homemade ravioli:
- Put the flour on the clean counter, form a crown and crack the eggs in the center .
- Beat the eggs with a fork to loosen them and thus incorporate the flour little by little .
- When the eggs are mixed, knead well for at least 10 minutes . The dough should be smooth.
- Cover with plastic wrap and let stand 20 minutes .
- Meanwhile, chop the ham, grate the cheese and crumble the ricotta .
- Mix everything in a bowl and reserve.
- After the time, heat the countertop, divide the dough and work each part separately .
- Flatten the dough with your hands a little and with a rolling pin begin to stretch it .
- Roll out the dough until you can see through it (Italians put a diary under the dough, and if you can read what it says, the right thickness is reached ). Do the same with the other ball.
- Arrange the dough on the counter and put a teaspoon of filling across the dough, well separated from each other .
- Wet the edges that surround the filling, place the other dough on top and lightly press the joints to stick them well . You have to try not to leave air inside the ravioli because they will open during cooking .
- Cut each ravioli with a knife or pasta cutter, separate them and press the edges with a fork .
- Put plenty of water in a large saucepan and when it boils put the ravioli and cook for 4 or 5 minutes .
To know if your homemade ravioli are ready, test the edges: if the pasta is al dente, they will already be. A detail: the proportion is one egg for every 100 grams of flour, if the dough is very soft you can add a little more flour or warm water, if it is very dry.
