Ravioli From Scratch Takes Time But Is An Amazing Process. C

ravioli from scratch takes time but is an amazing process c display image  723faec1
ravioli from scratch takes time but is an amazing process c display image 723faec1

Ravioli from scratch takes time but is an amazing process. Cooking from scratch has really given me an appreciation for the work that goes into making good food and the ingredients that go into it. This recipe is a bit lengthy but so good.

3 1/4 cups 00 soft wheat flour
4 eggs + 2-3 egg yolks
1 medium butternut squash
1 cup ricotta cheese
2 cloves of garlic
1 teaspoon olive oil
1 teaspoon honey
Salt and pepper

For this first attempt I steamed the squash but would recommend roasting instead for a thicker filling.

To make the pasta pour the flour into a large bowl. Whisk together the eggs and egg yolk in a separate bowl. Create a well in the flour and add the eggs. With a fork slowing stir from the inside out in a circular motion. Once the dough becomes too thick pull it out of the bowl and work it with your hands.

Knead the dough for about 10 minutes till it is smooth and firm but when you press into it it bounces back. Shape it into a ball and tightly wrap in plastic wrap or a lightly damp kitchen towel. Let it sit on the counter for 30 minutes.

While the dough is resting prep the filling. Place the roasted squash after it’s cooled in a food processor or blend along with the ricotta, honey, garlic, olive oil, and salt and pepper and blend.

After it’s sat divide it into 2-3 pieces and use the pasta maker and thin it to 6 or 7 to make a pasta sheet. Use a circular cookie cutter to cut the dough. Place filling in the middle of one piece and place another one on top.

Seal it by rubbing water on the edges before hand and using a fork to indent and close up the edges. Then cook in boiling water till they float about 2-3 minutes. For the sauce I made a quick pesto with chopped basil, minced garlic, salt, pepper, and lots of olive oil.

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