Thursday, July 21, 2011

2/23: homemade ravioli!

I'm happy to report that I'm barely one month into my 23 things before I turn 23 list and I've already checked a few things off of my list! I had the kitchen to myself the other night, and I've been dying to learn how to make homemade pasta, so I did a little googling & found a pretty simple, yummy recipe for homemade ravioli. It was pretty simple + super tasty, and I can now proudly say that I can make pasta from scratch! (Not that it's going to be a common occurrence. But still.)

Homemade garlic goat cheese ravioli (aka delicious.) 

1. Grab your ingredients-- 3/4 c. flour, pinch of salt (I used kosher), and 1 egg. See? Easy already. 

2. Dump your flour on your counter or cutting board (I used a thin plastic cutting board.) Make a nice little volcano in the top, deep enough to touch the bottom of the mat/board.

3. Crack your egg into said volcano. Do not-- I repeat, DO NOT-- make your volcano too small. Then your egg will spill over and make a colossal mess and then you have to start all over. Not that I'm speaking from experience, or anything...

4. This part is not photographed because it got a bit, err, messy. Basically, start pulling bits of flour into your egg-cano from the sides and begin to mix using your thumb + forefinger. It will kind of look scrambled-eggy, just keep going until it's well mixed, and knead it a few times to get it all evened out.

5. Pop it in a bowl covered with a wet paper towel for about 45 mins-1 hr so the dough/gluten can relax a bit. 

6. Meanwhile, back at the ranch: make your filling! You can put in whatever you darn well please, but I made a mix of: ricotta cheese, goat cheese, oregano, garlic, salt + peppa, and a splash of olive oil.

Mix. Try to make it look more photogenic. Fail at said task. Don't let it bother you, because even if it's ugly, it's going to be delish. 

7. Next, roll out your dough. If you're a classy, upstanding citizen, you'll have a rolling pin. If you're a grad student on a budget and can't be bothered with such ridiculous household tools, just use a bottle of vino. 

8. When your dough is rolled suuuuper thin (I'm talking wafer-like here, friends), cut into two identical rectangles, dollop three bits of filling onto one dough slice, and cover with the other. Seal around the edges super tight, cut into three large ravioli, and set aside. 

9. Boil water. Cook ravioli. Voila! (but in case you need more detail-- they're about done when they've turned golden-y yellow. Basically, use your best judgement and you'll be okay :)) 

10. Top with olive oil + parmesan cheese, and gobble up as fast as you can. Mmmm. delish :)

Have you made homemade pasta before? Any recipes to share? I'd love to venture beyond ravioli and give something else a try! Also, stay tuned for more 23 things coming up soon!


  1. OOOOO! I am so going to try this! I've always been too terrified to try making pasta, but you have inspired me. Sounds so yummy!

  2. Despite the fact that ravioli makes me physically ill, this looks delicious! I may have to make it fo my husband one day this fall!