How to Make Ravioli: Semolina or Flour Pasta Recipes
Ravioli is simply a filling surrounded by two layers of pasta dough. The shapes range from round, square, half-moon, etc. Whatever shape you can think of consisting of two pieces of pasta with a filling, that’s a ravioli.
Types of Pasta Doughs: Semolina or Flour
Two popular types of pasta doughs are semolina-based or flour-based. Semolina types of pasta dough will give a nice, firm-tender bite to the finished piece while giving a pleasing flavor. Flour types of pasta dough are very forgiving to roll out, and the flavor can be adjusted to complement whatever filling or sauce that will accompany the pasta.
No matter the type of dough, the recipe procedure will be the same: mix the wet ingredients together; add to the dry; knead until smooth; rest; roll it out; cut.
As far as making raviolis, after the pasta is rolled out, cut out your shapes first – and then fold them over or stack to seal them, one at a time. Or, use a ravioli form to fill the pockets, filling multiple at a time. Just make sure the pasta edges are moistened with egg wash, and then pressed well to seal to ensure no filling escapes during cooking. And with any ravioli – don’t overfill them.
Ravioli Recipes
Two basic recipes are below. And after you pick your fresh basil or spinach, whip up a batch of basil three cheese ravioli, or a spinach and Parmesan ravioli. Both are great with either one of the pasta doughs below.
- 1 1/2 cups semolina flour
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 2 tablespoons olive oil
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Mound the semolina on a work surface. Sprinkle with the salt. Make a well in the center.
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Mix the eggs, water, and oil in a bowl. Pour this into the well, and gradually mix in the dry into the wet to create a dough. Continue kneading until the dough is smooth.
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Let rest for about 30 minutes, covered.
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Roll out to desired thickness.
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Cook in boiling water until the pasta floats, and is cook just until done; do not overcook.
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 4 eggs
- 2 tablespoons olive oil
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Mound the flour on a work surface. Sprinkle with the salt. Make a well in the center.
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Mix the eggs and oil in a bowl. Pour this into the well, and gradually mix in the dry into the wet to create a dough. Continue kneading until the dough is smooth.
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Let rest for about 30 minutes, covered.
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Roll out to desired thickness.
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Cook in boiling water until the pasta floats, and is cook just until done; do not overcook.
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