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Everything you need to start making pasta at home
The ravioli has its own history that starts from afar and precisely from the gastronomic tradition of ancient Rome. The author in question was Marco Gavio Apicio, an important gastronome of the time who, in one of his specialties, the Apicius cake, speaks of “patinam apicianam sic facies”, a sort of ancestor of the ravioli as we know it today.
Its name could be hidden behind a surname, Ravioli, which is that of the first chef to produce this format in Gavi Ligure, at the time under the control of the Republic of Genoa (12th century AD).
Making egg pasta is fun and gives great satisfaction, it takes us back in time to when Grandma, on Sunday mornings, prepared it. A traditional and genuine recipe that never goes out of style and unites all generations in the kitchen! Let's see together how to proceed!
The recipe for homemade ravioli
4 eggs
400 g of flour
*If you are more than 4 people, add an egg and 100 g of flour for each additional person.
Ingredients for 4 people:
Preparation
Place 400 g of "00" flour on a clean surface, forming a mountain with a hole in the center.
Crack 4 medium-sized eggs into the hole.
Prepare the ingredients
Make high edges to prevent the eggs from overflowing
Using a fork, begin to slowly mix the eggs, gradually incorporating the flour from the edges towards the center.
Knead
Go slowly and slowly incorporate the flour
When the dough becomes more consistent, start working it with your hands, kneading for about 10 minutes until you obtain a smooth and elastic mass.
If the dough is too dry add a little water and if it is too wet add a little flour. The optimal dough should be soft and elastic but not sticky.
Work the dough
How to clean your hands
Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
Rest the dough
The ideal room temperature is around 20°
Choose the filling
Ingredients for 4 people:
4 eggs
400 g of flour
*If you are more than 4 people, add an egg and 100 g of flour for each additional person.
Take celery, carrot and onion and chop them finely.
Melt the butter in a pan with the extra virgin olive oil and add the chopped vegetables for the soffritto.
Add two bay leaves and let it flavour.
Prepare the soffritto
Combine pork and beef and cook over medium high heat for 5 minutes.
Add salt and blend with white wine.
Let the wine evaporate completely, then lower the heat and finish cooking the meat.
Remove the meat from the heat and let it cool slightly.
Cook the meat
Remove the bay leaves and put the meat in the blender.
Blend the meat.
Mince the meat
Make the filling
Place the minced meat in a bowl with the egg yolk, the grated parmesan and mix to combine all the ingredients.
The filling is ready.
Divide the dough into 4 or 5 smaller portions.
Using a rolling pin, roll out each portion until you obtain a thin sheet of dough, approximately 1-2 mm.
We suggest you dust the dough and the work surface with flour to make it easier to work with.
Thickness is essential for the success of the tagliatelle, so pay close attention.
Roll out the dough
The pastry sheets must have a rectangular shape (about 20 x 40 cm).
Dust the 36 ravioli mold with flour and, very importantly, the fresh pasta sheet on the side that will rest on the mold. Then place the sheet of pasta on the mold, taking care to cover it entirely, and put small portions of filling (see filling recipes), about a teaspoon on each individual mold. Cover everything with another sheet of pasta with the same dimensions as the previous one and press gently with the rolling pin to make the two sheets of pasta adhere well.
Shape the ravioli
Pay close attention when you add the individual portions of filling so that the pasta is clean between each one.
Turn the mold upside down and separate each individual ravioli, possibly using a knife. Then place the ravioli on a tray with a light dusting of flour and cover them with a napkin.
Separate the ravioli
The ravioli must be sealed well so that the filling does not leak out during cooking.
Bring a pot with 3/4 liters of water to a boil and add a tablespoon of salt. “Throw” the ravioli when it boils, cook the ravioli for 3-4 minutes or until they rise to the surface.
Cook the ravioli
Salt should be added only after the water boils.
Drain the ravioli gently and place them in a bowl. Finally add the dressing (see dressing recipes).
Season the ravioli
