Fresh Ravioli

Sometimes I start feeling domestic (often) then I start thinking about delicious things I've made in the past and want to try again to make them bigger and better (minus the bigger part in most instances). So, today I again attempted homemade ravioli.

This is not a food blog so I don't have pictures of every step, but I did put some here for you to enjoy. And no, I don't have a recipe for filling. Except when I'm baking I don't normally operate from recipes.

First I heated up my frying pan to medium high, added about a tablespoon of vegetable oil (I'm poor so I don't have olive oil), and then cooked half a diced onion (I used white, just don't use red because that would look awful in my opinion and they're super strong, again my opinion) and a diced clove of garlic. I didn't cook it so long that it was all translucent or caramelized. I just got it a little tender.

Then I added about a pound of hamburger. When I did it before I used ground turkey and it was great (though I did use a little more oil because of the less fattiness of the meat). This time I used frozen burger patties from Costco (stop judging me immediately, this is ravioli filling, not a gourmet truffle-topped fancy something or another). I added salt, black pepper, garlic powder, onion powder, and LOTS of Italian seasoning because it is delicious. Cook it until it's all cooked, drain off the fat, and dump it into a bowl. At this point taste the meat because it might need some more spices. I like lots of flavor.

I know ricotta filling for ravioli is delicious. I love ricotta. I worship at the church of ricotta cheese. However, ricotta cheese is kind of pricey so I don't buy it. Instead I added some cream cheese (about 3/4 of a block in this case because I'd already used some on crackers) and mixed the heck out of it. Taste it now. Delicious (but maybe a little ugly).

A note: after I took this picture I added a handful of shredded mozzerella to the filling and mixed it in all thoroughly. I'm all for a good cheesy filling. Also, one time I tossed in a few diced up cooked mushrooms. Tasty.

So I stuck my filling in the fridge for awhile and made some pasta dough. About 2 cups of flour, a good shaking of salt, make a well just like they tell you on the Food Network. Then I beat three eggs with about a tablespoon or so of oil and two or three tablespoons of water. Pour about half of the wet into the well and start to mix. Slowly add some more wet until it's a good stiff (but not dry) dough. I've never used all the wet stuff, but I suppose it could change depending on where you live. Now knead it for about ten minutes. Seriously. I bet most of you have some relief society arm (better identified as wings) that you want to work off. This will do it.

Wrap your pretty dough in plastic, and put it in the fridge for an hour.

Now's a good time to take a picture of the apron your grandmother sent to you. Your roommates might judge you while you take this strange photo.

After an hour (during which you may have read a few chapters of East of Eden) get your dough out of the fridge, pull off half to use, and roll it out.

I used my fondant rolling pin because I can get more direct pressure exactly where I want it. Use whatever makes you happy.

As soon as you think your dough is thin and beautiful enough take a little break for thirty seconds then roll it until it's about twice as thin. Mine still wasn't quite as thin as I would have liked. Alternately, buy a pasta machine and save your arms.

Use a pizza cutter and cut off the edges, then cut the sheet in half.
Brush one sheet with egg wash then scoop on the filling. You can do little scoops at a time or use a frosting bag and a pair of scissors (which looks kind of sick). I like small raviolis, but I always fail.

Put the other pasta sheet on top...

And seal down all the edges: outsides and in-between. It's easiest if you start at one edge and move methodically to the other so you don't trap a bunch of air inside.
Cut the individual pieces apart. I used a fondant tool I had that sealed the edges and cut at the same time. I've also done the method where you separate them with a pizza cutter and then use a fork to seal the edges.
Pull the raviolis apart and stack them on a plate or something (but be careful if your dough is sticky that they don't get gummed together).
At this point you're going to have to set them aside while you do the other half of your pasta. Now send a picture to your mother. She will be proud. Boil some water and add a decent amount of salt. Cook your raviolis. Test one and make sure the pasta's done (mine always takes a little longer than I expect it to even though they say as soon as it floats it's done).

Serve your ravioli however you like it. Try some pesto, some parmesan (if you can afford fresh grated I am jealous of you), or some marinara (is marinara just one specific type or is all red sauce marinara?).

Now, eat up. It's delicious. Don't forget to take one or two or a few to your roommates to try. They will like you more that way.

If anyone out there actually made it through this post and decides to try their hand at fresh pasta because of it, let me know how it turns out. I'm truly interested.