This past weekend we received a visit from my lovely parents. It is always great spending time with them and actually talking to each other in person, rather than through an electronic device. This time, it was the first time my parents came to visit us as a married couple – yeah, it still feels exciting and kinda weird!
As all Italian mothers do, every time my lovely mamma comes to visit, she usually stocks my fridge with delicious homemade meals. This time, she brought me this bad boy! Yasss adulthood!
After fangirling for almost an hour over my new pasta machine, I decided there is no better way to spend a lovely evening with your Italian parents, than making homemade ravioli. Yes, I am living stereotype…
So here it goes.
1 1/2 cups all purpose flour
4 large eggs
1/2 lb prosciutto
1/2 cup grated parmesan cheese
3 tbs ricotta cheese
pinch of nutmeg
First of all, you want to make sure your eggs are at room temperature, otherwise they will be less runny and result in a dry and hard dough. If you find that your dough is too dry, just add an extra egg and knead away.
Once your dough is not sticky, yet still fairly soft, wrap it with some plastic wrapping paper and let it rest for 30 minutes.
This is the perfect time to prepare the filling… or drink a glass of wine. Your choice!
In a food processor, blend the prosciutto, ricotta, parmesan, and nutmeg. Blend it until the prosciutto is finely diced. You want the filling to be a little sticky, that way it will stick to your pasta and make your life SOOO much easier.
After half an hour has past, it’s time to tackle that dough!
To make ravioli, I use the rolling cutting tool of the Roma Manual Pasta Machine. It comes with 7 thickness settings. You start from 7 and work your way down to 1. Make sure you have enough flour coating on your piece of dough, otherwise it will get stuck in the machine. After several minutes spent rolling the dough, your work area will be covered in delicious, yellow pasta like this.
Next, lay one layer of pasta on your work station, and with a cooking brush, spread a little bit of water on the dough; this will help to seal the ravioli. With a teaspoon, place a full spoons of filling on the dough 2 inches apart from each other. Grab another layer of dough and lay it on top of the other. Gently, press the dough down to seal the filling inside of the pasta. With your cutting tool, whether a knife, a pasta roll cutter, or a ravioli stamp, and cut your beautiful ravioli.
You got yourself some tasty ravioli!
Now it is up to you to decide what type of sauce or condiments you want to pair them with. We decided to use some pesto, because my husband absolutely LOVES pesto, and we do too.
Here’s a pic of my proud mamma!
I hope you enjoy this recipe, and maybe tackle this challenge. Who needs to go to a fine Italian restaurant, when you can make this at home! Let me know how you like it.
Tutti a tavola…e buon appetito![/fusion_text]