My friend Lori and I took a cooking class and learned all about the art of making ravioli. So much fun and easier than you’d imagine! Once home, I decided to use cookie cutters to cut out my next batch of ravioli! Works like a charm and you probably already own lots of cookie cutters.
You may need:
- 2 cups (12½ ounces) 00 flour (whole foods and amazon sell this)
- 1 tsp. kosher salt
- 4 eggs
- 1 T. olive oil
- semolina flour for dusting pasta
- ¾ c. homemade ricotta (or use store bought and strain in cheesecloth 30 mins)
- 2T. Parmesan Cheese
- 1 egg
- 3-4 garlic cloves, chopped finely
- ¼ tsp salt, dash of pepper
- chopped parsley
- (Optional: add ½ c. fresh chopped lobster for lobster ravioli)
- You can mix everything together in a bowl by hand and knead into a dough or you can use a kitchen aid mixer and let the dough hook do the kneading.
- Once your dough is made and not too sticky (add flour a drop at a time if needed on your work surface) let it rest covered in a disk shape for 20 mins.
- Cut the dough into smaller pieces and run through your pasta roller. I like to use the Kitchen aid roller starting at 1 and rolling until about a 5.
- Lay sheets out and keep covered so they don't dry out.
- Mix all to combine.
- Lay out one sheet and dollop your filling across leaving space between. If wide enough, you can make two rows of filling dollops.
- Lightly dab water around each circle of filling and lay a second sheet on top of filling, pressing out air bubbles as you push around each dollop.
- Use a cookie cutter to cut your ravioli out.
- Lay on a sheet pan with semolina on the bottom of the pan to prevent sticking.
- To cook, bring water to a boil. Lower to a simmer and gently cook ravioli until they rise to the top.