Probably, each nation has its own dish, that is basically a filling wrapped in dough, which is then cooked. Dumplings, manti, varenyky, dim sum, khinkali, gyoza, ravioli, although all of them are created with the same principle, have completely different tastes and can be an appetizer, main course, and even dessert. In whatever country this dish is made, it is not customary to make it by oneself. The whole family, young and elderly, gathers to make the filling and to shape. And then they all eat it together, enjoying the results of their labour. Let’s make a dough for the Italian version of this dish, ravioli.
Probably, each nation has its own dish, that is basically a filling wrapped in dough, which is then cooked. Dumplings, manti, varenyky, dim sum, khinkali, gyoza, ravioli, although all of them are created with the same principle, have completely different tastes and can be an appetizer, main course, and even dessert. In whatever country this dish is made, it is not customary to make it by oneself. The whole family, young and elderly, gathers to make the filling and to shape. And then they all eat it together, enjoying the results of their labour. Let’s make a dough for the Italian version of this dish, ravioli.- Prep time: 40 minutes + 1 hour’s resting
- Cook time: 10 minutes
- Serves: 1-2
- Difficulty: easy
- Course: pasta
- Cookware: pasta maker, rolling pin
- Cuisine: Italian
Ingredients
- 100 g durum wheat semolina flour
- 1 egg
- 2-3 g salt
- flour for rolling
Cooking method
Step 1
Method 1
In a deep bowl, mix the egg and salt. Add flour. Knead the dough first with a spoon, then with your hands. Or use a stand mixer. Knead for about 10 minutes, or until dough is smooth and silky. If the dough is too soft, add a little flour, if too dense, add water or yolk. Shape the dough into a ball, wrap it in cling film, and let it rest for about 1 hour at room temperature. Take out the dough and divide it into pieces. Roll out each part with a pasta machine as follows: set level 6 (the widest setting), pass the dough through the machine, switch to level 4, feed through the pasta machine again. Fold the resulting strip 3 times, so it is as wide as the machine. Pass the dough again through level 6 and then level 4. Be sure to feed through the dough on the side with the folds so that the air can escape. Switch the pasta machine to level 2 and feed the dough through 1-2 times.
Method 2
Pour flour onto a smooth work surface (ideally a marble one), make a well in the flour and beat out an egg and add salt. Put your hand into the flour and start kneading the dough, moving your hand counter clockwise, gradually taking the flour from the walls of the well into the egg. Knead for about 10 minutes, or until dough is smooth and silky. If the dough is too soft, add a little flour, if too dense, add water or yolk. Shape the dough into a ball, wrap in cling film, and let it rest for about 1 hour at room temperature. Take out the dough and divide it into pieces. Sprinkle the work surface with flour. Roll out the dough, do it quickly, as the dough may begin to dry out. Roll out with a rolling pin, pulling the dough in different directions. The resulting dough sheet should be thin, but not torn, about 3 mm thick.
Step 2
The dough can now be cut. Lightly dust the work surface with flour. Roll out the dough into about 3mm thick rectangular. With a teaspoon, put a small amount of the filling at regular intervals on half the dough. Cover with the other half. Using a ravioli cutter, cut the ravioli, pressing firmly to secure the edges. Or, if using a pastry wheel, beat the egg and brush the dough with it, around the filling. Cover with the other half of the dough and cut the ravioli with a wheel.
Step 3
Put a large pot with water on a high heat, add salt, and bring to boil. Add ravioli and boil for 5-10 minutes. Drain the ravioli. Serve the ravioli warm.
My tips and tricks:
The filling for ravioli can be very different. For example, try ricotta ravioli or lamb ravioli.
- 100 g durum wheat semolina flour
- 1 egg
- 2-3 g salt
- flour for rolling
- Method 1. In a deep bowl, mix the egg and salt. Add flour. Knead the dough first with a spoon, then with your hands. Or use a stand mixer. Knead for about 10 minutes, or until dough is smooth and silky. If the dough is too soft, add a little flour, if too dense, add water or yolk. Shape the dough into a ball, wrap it in cling film, and let it rest for about 1 hour at room temperature. Take out the dough and divide it into pieces. Roll out each part with a pasta machine as follows: set level 6 (the widest setting), pass the dough through the machine, switch to level 4, feed through the pasta machine again. Fold the resulting strip 3 times, so it is as wide as the machine. Pass the dough again through level 6 and then level 4. Be sure to feed through the dough on the side with the folds so that the air can escape. Switch the pasta machine to level 2 and feed the dough through 1-2 times.
- Method 2. Pour flour onto a smooth work surface (ideally a marble one), make a well in the flour and beat out an egg and add salt. Put your hand into the flour and start kneading the dough, moving your hand counter clockwise, gradually taking the flour from the walls of the well into the egg. Knead for about 10 minutes, or until dough is smooth and silky. If the dough is too soft, add a little flour, if too dense, add water or yolk. Shape the dough into a ball, wrap in cling film, and let it rest for about 1 hour at room temperature. Take out the dough and divide it into pieces. Sprinkle the work surface with flour. Roll out the dough, do it quickly, as the dough may begin to dry out. Roll out with a rolling pin, pulling the dough in different directions. The resulting dough sheet should be thin, but not torn, about 3 mm thick.
- The dough can now be cut. Lightly dust the work surface with flour. Roll out the dough into about 3mm thick rectangular. With a teaspoon, put a small amount of the filling at regular intervals on half the dough. Cover with the other half. Using a ravioli cutter, cut the ravioli, pressing firmly to secure the edges. Or, if using a pastry wheel, beat the egg and brush the dough with it, around the filling. Cover with the other half of the dough and cut the ravioli with a wheel.
- Put a large pot with water on a high heat, add salt, and bring to boil. Add ravioli and boil for 5-10 minutes. Drain the ravioli. Serve the ravioli warm.