Making your own pasta is committing a serious cool. The texture is amazing. The rustic edge from hand rolling your ravioli really takes you back to the old world. You can stuff anything your mind imagines in these. Everything from pumpkin to foie gras with vinegared figs taste good in a big comfy ravioli.
2 cups whole wheat flour
5 eggs, beaten
2 tablespoons olive oil
cracked pepper
½ teaspoon salt
splash of water
Place dry ingredients into mixer on dough setting, slowly add eggs and oil, watch as dough forms, and add water sufficient for all the flour to incorporate. If dough gets too wet, toss in flour as needed. Let dough mix until silky looking, and elastic when pulled. Roll into baseball sized balls, wrap and let set for at least a half hour, or place in refrigerator.
On floured surface, roll out dough, and use a ring cutter to shape your ravioli. Place filling carefully in the center leaving at least ½ inch clear from the edges. Drape other side and press with your fingers, and then crimp with a fork. Be careful to seal them tight, or the filling will boil out. You can use immediately, or freeze until ready.
As an alternative to ravioli, you can hand cut the rolled out pasta into noodles, as thick or thin as you desire. Let air dry for several hours, and store in plastic containers.
249 South West End Blvd. (Rt. 309) Quakertown, PA 18951(215) 529-6511
Homemade Whole Wheat Ravioli
Making your own pasta is committing a serious cool. The texture is amazing. The rustic edge from hand rolling your ravioli really takes you back to the old world. You can stuff anything your mind imagines in these. Everything from pumpkin to foie gras with vinegared figs taste good in a big comfy ravioli.
2 cups whole wheat flour
5 eggs, beaten
2 tablespoons olive oil
cracked pepper
½ teaspoon salt
splash of water
Place dry ingredients into mixer on dough setting, slowly add eggs and oil, watch as dough forms, and add water sufficient for all the flour to incorporate. If dough gets too wet, toss in flour as needed. Let dough mix until silky looking, and elastic when pulled. Roll into baseball sized balls, wrap and let set for at least a half hour, or place in refrigerator.
On floured surface, roll out dough, and use a ring cutter to shape your ravioli. Place filling carefully in the center leaving at least ½ inch clear from the edges. Drape other side and press with your fingers, and then crimp with a fork. Be careful to seal them tight, or the filling will boil out. You can use immediately, or freeze until ready.
As an alternative to ravioli, you can hand cut the rolled out pasta into noodles, as thick or thin as you desire. Let air dry for several hours, and store in plastic containers.