do you remember i wanted to make homeade pasta this winter? it was on the winter list. well if you forgot, i'll remind you. i did. and so we did.
on saturday a few weeks ago we didn't have any plans. it was cold. we didn't feel like going out. so we made homeade pasta dough. and made ravioli. it was so much fun and it turned out ah mazing. i combined a few dough recipes and made my own recipe for the filling.
What you'll need:
round cookie cutter
pinch of salt
3 cups flour
2 egg whites (to help seal the ravioli)
water (use 1 tablespoon at a time)
3 chicken breasts, cooked and cut in chunks
1/2 yellow onion, sliced & saute
1/2 of a small container portabella mushrooms, sliced & saute
2 cups fresh mozzerella cheese, shredded or cubed
1 tablespoon rosemary, chopped
2 large garlic cloves, pressed
1/2 cup heavy cream (note: if your filling is dry, add more)
What to do for the filling:
Saute the onions and mushrooms in some EVOO. Cook until soft. Season with salt and pepper.
Cut the cooked chicken breasts into chunks and throw in the food processor. Then throw in the cooked onions and mushrooms. And the remaining ingredients while you're at it: mozzerella, rosemary, garlic, and heavy cream. Season with salt and pepper and put the lid on.
Pulse the mixture until you have a nice "filling" for the ravioli. If your mixture seems dry, add more heavy cream. You won't want big chunks but you're not making baby food either. So, somewhere in between! Get it? Got it? Good!
Now stick this into the refrigerator until 10min or so before you want to assemble your ravioli.
Now onto the pasta dough:
Put the flour and salt into a large bowl with a wide rim or just pile it on your countertop. Make a small well in the center and add the eggs (which i put in a small bowl and wisked before putting in with the flour). Then using my hands combined the eggs with the flour (drawing the flour in from the outside). Next, Hunkaroonie poured in the water in stages as I needed it. You won't need much. So do one tablespoon at a time. The ball of dough should be moist and pilable and will probably still be a bit lumpy.
Put some flour down on your work surface. Start kneading by pressing on the ball with the heel of your hand. Pushing away from you. Fold the dough over and continue this process. If it gets sticky, add more flour to your surface. Continue this until the ball is smooth and elastic. The kneading took close to 10 minutes. (I've read this can take anywhere from 5-20 min.) Rest the dough at room temperature for 30min-1hour. We left ours on the work surface and put the large bowl upside down covering the dough ball.
After the dough has rested. Cut a piece off and roll (put some flour on your rolling pin and work surface) until 1/8 inch thickness or so. Then use your cookie cutter and start cutting out the rounds.
And then to assemble:
Take your pasta rounds, the filling, and the egg whites. It's time to start making the raviolis.
We used as much filling mixture as we thought would fit without bursting out (see one of the pictures above)! Before putting the top on, I put some egg wash on the edges and then stuck the top pasta round on. I pressed firmly around all around. We didn't have any leakage in the boiling water! Victory.
Ours cooked (in boiling water) for about 4 minutes. They rise to the surface! Oh, and we did ours in batches of 10 (or so) at a time. Didn't want to crowd the pot after all that hard work.
And we found the best way to tell for sure they are ready... is to try one!
We served our ravioli with my homeade marinara sauce. No salad. No bread. Just the ravioli and sauce. We wanted to get full only from the good stuff.
These were amazing and very fun to make along side your favorite kitchen partner! However, I discovered pasta is not fun to photograph. Apologizes for the blah pictures. You get the jist. Now go forth and conquor. You can do it. And you won't regret it. Have fun.
Added to the Recipe Box.