For the entire recipe & how to make baked or fried ravioli appetizers, visit: http://www.thelittlekitchen.net/how-to-make-homemade-ravioli-recipe/
Music in the video by Tom Cusack
Supplies (include affiliate links):
KitchenAid® Pro Line® 7-Quart Stand Mixer http://amzn.to/XqfMQU
KitchenAid® Pasta Roller Set http://amzn.to/VLYcMv
Ravioli Maker With Press http://amzn.to/1ahqB2A
White Marble Pastry Board http://bit.ly/16sQx5V
King Arthur semolina flour http://bit.ly/13JIgIP
Wooden rolling pin similar to this http://amzn.to/16UiiEG (I can’t seem to find the one I have online but I think a smaller one would be a lot easier to work with for this!)
Small Baking Sheet http://amzn.to/18DIZyH (fits in my freezer nicely!)
Parchment Paper http://amzn.to/1eUB6Xg
Follow The Little Kitchen:
I used my KitchenAid stand mixer, pasta attachment and a ravioli maker.
Use the beater attachment to combine all of your ingredients and then switch to the dough hook.
Knead the dough for 2 minutes and then cover it and let rest for 20 to 30 minutes.
Then cut it into four portions. You’re going to work with one piece at a time, so cover the rest while you’re not working with it. Flatten it into a rectangular shape and add flour to both sides.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
Be sure to add a little bit of flour on each side of the dough between passes through the pasta sheet roller.
You only want to fold the dough on the #1 setting. Change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4 so it gets pretty thin.
After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of the filler. Push the pasta sheet into the ravioli cavities and adjust the sheet as needed.
I made a spinach and ricotta filling that I put into the refrigerator while the pasta dough was resting earlier. Fill each ravioli with about a teaspoon, I use my fingers to ensure it gets all the way in there and there’s no air pockets.
You can experiment with different fillings. I even made a chicken sausage and asiago cheese filling for my raviolis…I’ll definitely share that recipe soon!
After you’re finished filling your pasta, add another pasta sheet on top and using your hands, you’re going to push down to ensure the sheets are pressed together; you don’t want any air pockets.
Then cut the pasta sheet at the end with kitchen shears.
Once again, press down with your hands and pat it a little, we want to make sure to seal the raviolis.
Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets. We’re going to use this to cut the raviolis. Run a rolling pin over the top, back and forth.
When you’re done, remove the excess pasta and and flip it over. Since we floured the pasta sheets, it should come right off. Then lightly, tear the raviolis a part.
I like to freeze my raviolis for later. So they don’t stick together, Put them on a parchment paper lined baking sheet to flash freeze for a few minutes. Then, put them into a zippered plastic bag and place them in the freezer.