Sundays are for pasta making and slow cooking, right?? On Today's list, we are working on a beet and goat-cheese filled pasta and maybe some fettuccine and pappardelle to freeze. Lots to do!!

INGREDIENTS
24-30 ravioli (2x2 inch squares) or tortellini (2 in diameter circles)

  • 250g Tipo 00 pasta flour
  • 1 whole egg
  • 5 egg yolks
  • 1 tsp melted unsalted butter
  • 1 tsp milk
  • Water as needed to bring the dough together
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INSTRUCTIONS

NOTE: This recipe includes instructions for homemade pasta sheets using a pasta roller (or rolling pin). Homemade pasta can be made up to 6 hrs before and kept in the fridge for optimal results.


PASTA DOUGH


  1. For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano). 

  2. In the well add eggs, yolks, butter and milk. Stir with a fork gradually incorporating the flour until it can be mixed by hand

  3. Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.

  4. Prepare your filling while you wait for the dough to rest. We like a cheese mix of ricotta, mozzarella and parmesan with some fresh basil, but you can fill yours with any filling you like!


ROLL OUT THE DOUGH


  1. Remove pasta dough from refrigerator and knead for a few minutes by hand.

  2. Cut into manageable pieces and put through pasta roller starting with setting 1.

  3. Fold and run through on setting 1 a total of 3 times.

  4. Run through setting 2 in the same manner, folding and re-running twice. 

  5. Run through on setting 3 then 4 then 5 and your sheets are done.

  6. Sprinkle semolina on a flat surface and lay your pasta sheet down.

  7. For ravioli, place 1 tbsp scoops of filling about 1.5in apart on half of the sheet. Fold the sheet in half down the short edge over onto your filling scoops. Carefully press the sheets together around each scoop of filling. Press out as much air as possible.Use a ravioli cutter or a knife to cut into squares or circles, then set aside on a semolina lined baking sheet.

  8. For tortellini, use a biscuit cutter or glass about 2 inch diameter to cut circles out of your sheet. Place 1 tbsp scoops in the center of your circles. Fold the edges together, and carefully press the air out. Bring your two corners together and press the ends to seal to make the tortellini shape.


COOKING INSTRUCTIONS


  1. Prepare a large pot of boiling water.

  2. Once boiling, add a generous pinch of salt to the water.

  3. Add your ravioli and cook for 2 min. The ravioli will float when cooked.

  4. Remove from water with a slotted spoon to remove excess water.

  5. Serve with a drizzle of high quality olive oil, brown butter, a sauce, or whatever you prefer!

Enjoy!

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@cooking_with_wine

Forks N' Roses granted permission by Angela and Mark

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