Ravioli 101

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Here we are at Two Blokes Brewing in Mount Pleasant, SC learning to make homemade ravioli! There’s nothing more rewarding then making pasta from scratch, cooking it up fresh and then topping the raviolis with your favorite sauce. This was a very fun group that caught on quickly and truly appreciated learning the art of pasta making. Check out some of the Ravioli Workshop photos. The Ravioli recipe follows below.

Homemade Ravioli 101

Ingredients for Pasta, NOTE: Click here to purchase these flours on Amazon

1 3/4 c. 00 Flour (Caputo Italian Flour) spoon the flour into the measuring cup
1 1/2 c. Semola flour (Caputo Di Grano Duro) spoon the flour into the measuring cup
4 whole eggs
2 egg yolks
1 tsp fine salt
1 tbsp. water

Ingredients for Ricotta:

16 0z. whole milk ricotta
2 tbsp. fresh chopped basil
1 whisked whole eggs
1cup grated Reggiano Parmesan
pinch of salt & pepper
1 cup canned pumpkin- OPTIONAL
1 heaping tsp. freshly grated garlic- OPTIONAL

NOTE: One of my fave fillings is adding the 1 cup of pumpkin + 1 heaping tsp. grated garlic to the above ingredients

Directions:

Add flours and salt to food processor, pulse to combine
Add in all eggs and water, then pulse just until dough comes together, almost a ball
NOTE: the dough ball should have a crumbly texture and not quite together, until you knead
Empty out onto work surface and knead for 8 minutes using dough scrapper to gather little pieces
Keep scrapping up the pieces while kneading, the flour is slowly absorbing the eggs & water so be patient here
Shape into round disc and cover with saran wrap, let sit 30 minutes
Uncover and cut into 6 pieces, 6 triangular shape pieces
Take 1 piece at a time, flatten out towards edges and put thru #1 setting on Kitchen Aid pasta roller
Tri-fold the dough and put thru on #1 setting
Repeat trifold (letter fold) 2x more on #1 setting
No more folding is needed at this point
Add to #2-#4 settings putting thru 1x on each
Also thru settings # 5 and #6 1x
Begin to layer in between parchment paper so they don’t stick together
Arrange long pieces of pasta on counter and add teaspoon size mounds of ricotta mixture 2” apart each way making 2 rows, 4-5 across and 2 down
Using your finger dab a small amount of water around ricotta mounds to help seal the top sheet
Gently lay 2^nd top sheet over the ricotta mounds and starting in the middle smooth out the dough sheets
You want to remove as much air as possible around the ricotta between the two layers of pasta
Using your pasta wheel cut the desire shape ravioli around the sealed dough
Repeat with the other pasta sheets until all your ravioli are cut
Add the ravioli 8 at a time to salted boiling water for 2-3 minutes for all-dente pasta and serve with favorite sauce

Elegant, Large 13″ x 3″ Italian Certified PASTA BOWL

Set of 4 Bowls -Italian Certified

Gorganzola Dolce Cream Sauce with Fresh Thyme

This Gorganzola Dolce cream sauce with fresh thyme couldn’t get any easier and your dinner guests will think you secretly went to culinary school and became a saucier! Gorganzola Dolce cheese originated in Northern Italy, and is made from cows milk. It’s a mild, creamy, and sweet cheese great for spreading on baguette slices or even crackers. It’s moister than Stilton and definitely more buttery than Roquefort. It’s decadent really, one of my very favorite cheeses of all times along side of Taleggio…another amazing Italian cheese!

I came up with this recipe because I serve it on my homemade gnocchi (potato pasta) with truffle oil and fresh thyme. You won’t believe how easy this is to make. You can make it to go over any kind of pasta you like and pair it up with grilled steaks or sautéed chicken along side.