Homemade Ravioli

Homemade RavioliForrest came to visit this weekend!  He made the four-hour trek from New Haven, CT to Binghamton, NY to spend the weekend and celebrate a belated Valentine’s Day.  We’re not really “Valentine’s Day people,”  but it was nice to celebrate a day all about love and friendship.  We decided that we like avoiding the commercialization of Valentine’s Day, and for us that meant making a fancy dinner at home (no expensive restaurants!) and buying 50% off Valentine’s Day chocolate at CVS once the big day was over.  I made him promise to never buy me full-price Valentine’s Day candy– he obviously did not argue!  We had a perfect weekend full of food and quality time spent together.

I decided to make dinner on Friday night (remember, no restaurants!).  Because I am hopelessly complicated, I thought homemade, heart-shaped ravioli would be just perfect.  And really, they weren’t as hard as I expected!  I don’t have a pasta roller or a pasta attachment for my mixer– these little guys were mixed, rolled out, and stuffed entirely by hand.   This is the recipe for the ravioli dough– for the next part (the stuffing and sauce part- yum!) check this out.

Homemade Ravioli Dough (this recipe made 14 ravioli, enough for 2 people)
3/4 cup flour
1 egg
Pinch of salt
1-2 tbs water (as needed)
2 tbs tomato paste (optional- this is to give them the pink/red color)

1 egg
1 tbs water

In a blender or food processor, combine the flour, 1 egg, salt, 1 tbs water, and tomato paste.  Blend until the mixture forms a dough, adding water as necessary.  The tomato paste can also make this a little too moist– if this is the case, add a little bit of flour at a time until you get to a doughy consistency.  The dough will be a little sticky.  If you don’t have a food processor and use a blender like I did, you might need to mix this by hand for a bit to make sure all the ingredients are incorporated.  Once you have a dough, knead for about 1 minute on a floured surface.  Wrap the dough in plastic wrap and allow to sit for 30 minutes.

While your dough sits, mix up the filling (see my crab ravioli filling here).  In a separate bowl, whisk the remaining 1 egg and 1 tbs water.

Roll out a quarter of the dough at a time, until it is approximately 1/4 inch thick.  Use a cookie cutter or knife to cut the ravioli to the desired shape.  Repeat until you have used all of the dough.

Place about a tsp of filling in the center of half of the ravioli shapes.  To assemble the ravioli, brush the egg and water mixture onto one side of the left over ravioli shapes.  Press these over the filling, and crimp or squeeze the edges of the two dough shapes to seal (I also brushed some of the egg mixture along the edges, to make sure they wouldn’t pop open while boiling).

To cook, bring a pot of water to boil.  Drop in ravioli a few at a time, cooking for about 3-4 minutes (the ravioli will start to float when they are ready).  Top with sauce (find the recipe for a delicious, cheesy, white wine sauce here), and serve with wine and candlelight for a romantic dinner at home!

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