How To Make Ravioli
You're reading How To Make Ravioli, posted on Wednesday, September 17th, 2008 at 11:07 am in Cooking Tips, on BrainBloggers at the Cooking Guide blog. More after the jump.
1. The first thing you need to do is to roll out your pasta dough into two thin sheets and cut them at a length that you can mange.
2. Lay down your pasta sheet on a counter that has been floured. Cover the other sheet of dough with a damp cloth so that it does not dry out. One sheet will be the top layer of the ravioli and the other will be the bottom.
3. You can use whatever you want for a filling. Ricotta cheese combined with shredded cheddar cheese is the best to use. Depending on the consistency of the filling, you can use a small ice cream scoop to create perfectly consistent balls or even a spoon will work. Make sure to space the filling far enough apart so that each ball has a clear border. You will need extra dough to ensure a proper seal.
4. Use an egg wash, water, or milk to seal the two sheets of pasta together. Use a pastry brush to work around the filling and coat the entire surface of the pasta sheet. Make sure not to coat it too heavily.
5. Gently place the top sheet of pasta over the pasta that has been covered with filling. You will want the two sheets to match up evenly.
6. Work out any air bubbles by pushing (gently but firmly) the air from the edge of the filling to the edge of the pasta with your fingers.
7. The filling should be shaped into a uniform size. A small cookie cutter or shot glass is a good way to shape the dumplings. Place the dull side of the cookie cutter around the filling, and press down lightly.
8. Fresh pasta will usually cook in a matter of minutes, so you will need to refrigerate your ravioli. Wrap it in plastic until you’re ready to cook them. To tope things off pour marinara sauce over the pasta once finished cooking.