Ravioli from Scratch
April 08, 2016
In my quest to become an amazing cook, and cook from scratch, I had my first attempt at homemade ravioli! It didn't turn out as amazing as I imagined it, but it did turn out much better than it could have.
I had the Kitchen Aid pasta roller and ravioli attachments (I have all of the pasta attachments thanks to Ginger!), which made it super easy. Making pasta is way easier than I thought it would be. And the filling was pretty simple, too. It was the assembly that got a little tricky.
Turns out I rolled the pasta to thin (a 6 when I should have done a 3 or 4), but I had half of the pasta and filling left over, so after dinner I did another batch, and it was a lot better! I opted for not using the ravioli maker the second time around, mainly because it did not do that great a job (however looking back I'm sure it was because the pasta was to thin), so I'm doing another batch tomorrow night, and we'll see how it goes. Here's my second batch:
1 comments
Your second batch is a big improvement — going up to a 3 or 4 on the roller makes all the difference, since sheets rolled to a 6 tear as soon as you spoon the filling on. A couple of assembly tips that helped me: keep the filling small and well-drained (wet or overfilled mounds are the main cause of blowouts), and after you lay the top sheet, press around each mound working from the center outward to push the air toward the edges before cutting — trapped air expands in the pot and bursts the seams. If the dough has dried while you work, a light dab of water along the edges helps the layers seal properly. Looking forward to seeing how batch three turns out!
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