Hey y’all! Does anyone remember a post I did at the beginning of the year where I wrote about some goals I had for 2016? Learning to make homemade pasta was one of those goals! I procrastinated long enough and yesterday I finally decided it was time to try it! I knew in theory that it was very simple. Flour + eggs = pasta. How much more simple could it get? But the thought of rolling out the dough and cutting it by hand seemed overwhelming for some reason, I don’t know. But you know what? It was seriously the easiest thing ever! Not a big deal whatsoever. It was a little time consuming, but it wasn’t even that bad! It took me all of 5 minutes to whip up my ravioli filling, and it took less than an hour to make the pasta dough, roll it out, fill, and cut out my ravioli. I wouldn’t suggest it for a quick family meal or anything, but if you want to make a special meal for your significant other, or impress some dinner guests, this is a great meal for that and can even be made ahead of time!
I planned on doing a cheese ravioli, but I saw a pair of wild caught crab legs at the store for only 2.50 so I thought I’d add that to my filling! You can add the crab or leave it out. Here are the recipes I came up with and some simple instructions on how I made the ravioli! I really can’t stress enough how simple it was. I thought I would need special ravioli presses or the little molds, but no. Not necessary at all. You can do this without any special equipment!
First you’ll make your dough. So easy, just 1 1/2 cups of flour and 2 eggs. I put a pinch of salt in there too. Add it to a food processor and hit start. If it doesn’t form a dough, add a trickle of water while its blending until it forms a dough ball. The eggs I used might have been slightly smaller than average so I ended up using a tbs or two of water.
When you have your dough ball, roll it out using lots of flour on your counter or table. Make sure you roll it out super thin. Rolling it out took me about 15 minutes. I have only ever rolled out pie crust dough or biscuit dough, and the like. I expected this to be like that, but it was different. The pasta dough is much firmer, so it took a little “umph” to roll it out thin. It was stretchy too! Try to roll your dough into a big rectangle.
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Once you have a rectangle of very thin pasta dough, cut it into strips that are roughly 2 inches wide. Make sure you cut an even amount of strips! I cut my dough in half, and then cut the halves in half. I used a cute little pasta cutter from Amazon to get the zig zag shapes. You can get one of those here if you wish! But a pizza cutter or regular ‘ol knife will work just fine.
Once you have your strips, beat up an egg and brush the egg over the strip(s) that you want to use for your filling. The egg wash will help the top layer of pasta seal and stick to it!
Put a little dollop of filling with an inch of space in between.
Drop the raviolis in boiled water for 5 minutes, or freeze for later. I put mine on a covered tray and made them a few hours later for dinner. I also saved some overnight for lunch the next day, and they started to get a little soggy, so I would recommend only keep them in the refrigerator for a few hours tops. Otherwise freeze them and pop them into a bag when they’re frozen solid.
The sauce I made for these particular ravioli was what I call pink sauce! A hybrid of a cheesy cream sauce and tomato sauce. Its super easy and only took me 15 minutes to make. Cook some onions in a little butter with salt & pepper. Add some minced garlic, then add your flour to make a roux!
Add some milk, cheese, tomato sauce, and basil. Simmer and stir till everything’s melty, then blend it up with an emersion blender. Done!
Check out the recipes below!
- Pasta Dough:
- 1 1/2 cups flour
- Pinch of salt
- 2 eggs
- A bit of water
- Ravioli Filling:
- 1 cup ricotta cheese
- 2 crab legs (or about 1/4-1/3 cups crab meat) optional
- 1 cup italian shredded cheeses of choice...parmesan, mozzarella, etc.
- 1 egg
- 2-3 tbs fresh chopped parsley
- pepper to taste
- 3 tbs butter
- 1/2 cup diced onion
- 3 cloves garlic
- salt/pepper to taste
- 3 tbs flour
- 2 cups milk
- 1 cup italian cheeses of choice
- 1 cup plain tomato sauce or crushed tomatoes
- 1/2 tsp basil
- Pasta Dough:
- Add flour, salt, & eggs to food processor and hit go!
- If it does not form a dough ball, trickle water in your food processor while blending until it forms a ball. (Will depend on the size of your eggs)
- Roll out pasta dough into a large thin rectangular sheet. Use lots of dusting flour.
- Ravioli Filling:
- If using crab legs, cook crab by boiling for about 5 minutes. Pick meat from crab and add to a bowl.
- Add all filling ingredients and mix!
- Cut pasta sheets into an even number of 2" strips.
- Beat an egg and brush egg wash over a pasta strip.
- Dollop bits of filling on the strip with the egg wash about 1" apart.
- Top the strip with a fresh strip and press around the filling to seal it in; try to get out air bubbles.
- Repeat with any remaining pasta strips, and cut the strips into squares when done.
- Freeze for later or boil for 5 minutes in salted water to cook raviolis.
- Cook your onion in the butter with salt, pepper, and basil until onion is translucent.
- Add garlic and cook another minute or two.
- Add flour and stir to make a roux.
- Add milk, cheese, & tomato sauce.
- Simmer until it is melty, then blend with a stick blender. Done!
- Top ravioli with sauce and enjoy!