Ravioli Pasta from Scratch

This year was my 29th birthday, rather than gifts I asked my husband for two things.  1 – to train for a half marathon with me, and 2 – for us to cook a new recipe together once a month.  The half marathon training ended pretty quickly when I couldn’t recover from pretty terrible shin splits.  We managed to complete a 5K, and continue to motivate each other at the gym, but I don’t think I will be doing any long distance running any time soon.

With request 2 are currently a month behind, but have been having fun with our recipe a month.  Cooking something new and out of our comfort zone has been great, and spending the meaningful time together has been even better.  I love gifts that are experiences rather than materialistic “stuff”.

This month we decided to make ravioli from start to finish.  I referenced recipes from Taste of Home and The Food Network (Tyler Florence).  We didn’t follow either recipe exactly, but for the most part came up with an easy dough recipe.  For the filling we more or less winged it, it was a little bit on the salty side, but that’s my preference!  Below I outlined our process in photos!

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We started by creating the dough in the stand mixer.  Very easy ingredients, flour, salt,  eggs and a little olive oil.  This step can absolutely be done without the use of an electric mixer, but we chose the easy route.
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Next, we kneaded the dough on a  well floured board for 10 minutes or so, until all of the ingredients are incorporated well.
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We formed the dough into a ball, brushed with Olive Oil and wrapped in plastic wrap.  We left this out on the counter at room temperature for about a half hour.  My research informed me that this step is to allow the gluten to relax
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Here is our pasta dough “relaxing”
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Fortunately my mom has a great pasta machine, so we were able to roll the dough out easily, without a pasta machine I’m sure you can roll with a rolling pin, but it most certainly would take longer.  This was a team effort, we cut the dough into 1/4, kept the dough we weren’t using covered, floured the remainder and rolled through the machine.  We started at the highest setting and kept rolling until it was about 1/8″ thick.
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Here is what our pasta dough looked like all rolled out.  We made sure to keep it on a well floured surface so that nothing would stick.
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We created our filling with a combination of ricotta, mozzarella, egg and spices.  Lots of garlic, salt, pepper, oregano and basil.  On half the dough we put dollops of filling about and inch apart.  We then folded over the other half, and pressed out as many air bubbles as we could.
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After pressing down on the dough we cut out each square, and again tried to seal them shut by pushing out the air pockets.
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We then used a fork around the edges to seal the raviolis
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We placed them on a baking sheet that was dusted with corn meal, so that they could dry out a bit as we rolled out the rest.

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Once they were all made we placed our raviolis into a pot of boiling water.  We placed a few at a time so that they wouldn’t crowd the pot and get stuck together.  Once they float to the top they are finished, although I felt like ours floated to the top pretty quickly!
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We drained the water, and they were ready to go!
This definitely was not a fast process, it took a lot of time and patience, but it definitely paid off!  They came out delicious and we were really proud of ourselves for being able to make pasta from scratch, start to finish!
We are still thinking about what other recipes we can try and complete this year.  Do you have any specialties?