Pasta comes in many forms, each type unique to certain regions of Italy.
Ravioli is one of the tastiest and can incorporate any flavour of your choosing via its filling.
To make your own homemade ravioli, you will need to first make pasta dough. To do this you will need 500 g of plain flour and five large free-range eggs. The general rule is to use one egg to every 100 g of flour.
Pour the flour on the bench so that it forms a mound and make a large hollow in the centre in which to break the eggs. Using a fork, whisk the eggs until they are combined and begin kneading the mixture together.
Add flour to the mixture whenever you feel the dough is a little sticky. Continue to knead until the dough feels smooth. Then cover it in plastic wrap and put it aside, at room temperature, for 30 minutes or so.
When this time has passed, roll out the pasta dough using a rolling pin. This process will be considerably easier with a pasta-rolling machine, though these can be quite expensive. If you are using one of, divide your dough in half and flatten it into thin sheets.
Cut squares or circles about 5 cm wide from the dough. Fill the centre of each of these with filling. This could include cheeses such as ricotta or meats such as beef. Use only about a teaspoon of filling.
Then fill a small ramekin with water and, dipping a finger in the water, moisten the top half of the dough circle or square. Fold your ravioli in half, making sure all the filling stays inside by pinching the pasta sides closed.
Place a handful of flour in a mound on the counter and gently toss the ravioli in it. Then press firmly around the edge of each piece with a fork – this will ensure that the pasta is sealed correctly.
To cook, fill a large pot with water and bring to the boil. Dust off any excess flour on the ravioli and place in the boiling water for five to six minutes, or until it floats. It is then ready to remove from the pot and place on a plate with any sauce or toppings of your choice.
For a roast pumpkin and ricotta ravioli recipe, click here.
