Success, success! I finally got around to making ravioli with the pasta roller I borrowed from Papa Amherst! So the last time I did, I kind of got… lazy. And only made noodles and ricotta. But this time, I freaking made ravioli from scratch! Homemade ravioli! Totally worth it.
Actually, that’s the ideal. I added about 1/3 – ½ C of water just because I was spacing out and not paying attention. So I added lots more flour while I was kneading to make it a stiffer dough. It turned out quite well, actually. The dough was very tender, but still tasted a bit eggy/not just like flour and water (a good thing to me).
This picture is of the dough after it had rested for about an hour or two, covered, at room temp. It only needs 30 minutes, but I had some plans in between and it turned out just fine.
I was very excited to make ravioli since one of our friends was up from NYC for just a few hours at our place before having to head back. We haven’t seen him in over a year. He is one of Albany John’s very best friends. When he couldn’t make it to our wedding last year, Albany John was really sad. He used to come over all of the time when he lived in Albany, and would have meals in the freezer for him for when he’d pop over. Having him over was a treat. I’ve missed him too. Albany John’s friend does some awesome light performances, so I’ll call him Light Show.
So Light Show and Albany John had been hanging out for the day, and Slick and Benny were hanging out together as well. We went to go do our stuff and came back and I started my ravioli making in earnest.
Benny must’ve heard me already start cursing when he was walking through the hallway, because he asked if I wanted any help.
Oh cheezewhiz, yes.
2 sets of hands made rolling the pasta out SO much easier. Any newbies out there, I really recommend doing this with a friend, or at the very least enlisting some forced labor. I’m not that great at rolling/having the rolling crank not fall out/feeding the dough through the top/pulling the dough out of the bottom/flouring every surface inch of the rolled dough/repeating. At least not all at once.
Here is the dough rolled to its thinnest, at level 7. This was really paper thin, and if I were doing this solo, I would have torn it. I almost tore it as it was.
This dough was so thin, and my kitchen so hot, though, that after this first batch was made, the painstakingly rolled out long sheet o’pasta stuck to itself and I may or may not have thrown a few profanities out there while shaking the sticky sheets of pasta.
Here are some filled plops of pasta, in the middle of being cut to be ravioli! They may have been a bit on the large side, but I think that’s okay when you are trying something new out. Better to be a bit oversized and tasty than crap, right?
The filling went like this: Have one sheet of pasta on the cutting board. Mentally portion out squares of ravioli and plop ricotta in the center of those squares. Put your finger in water and trace out borders along the pasta. The water thing wasn’t really necessary, but it really helped seal the sheets to one another. Push air out around ravioli and then press dough together.
This was actually pretty easy to do, and while you had to be delicate, we didn’t break any of them! This dough (and all others) was on level 6, the 2nd thinnest setting, was easier to handle than on level 7, and still seemed really thin to me.
Here I am holding 2 wax paper covered cookie sheets of ravioli. Made quite a lot of them, no? The thin ones we originally made I cooked up for Light Show, since he had to leave before dinner was ready. Albany John drove him to the station and told me he couldn’t wait to get home and try them because they smelled so good.
In between making sheets of ravioli we’d place them on these cookie sheets and pop them in the freezer to become easier to handle. Once they’d become firmer you could stack them on each other to make room for more to freeze flat. The freezing/firming time was very quick when using 2 sheets (so you can alternate sheets).
Oh jah, before we left I also marinated some veggies in miso + dry vermouth + sugar (so consistency was a thick liquid).
I just added some oil to a pan and tossed in these baby bok choys and broccoli florets. (Broccoli first, since it was thicker).
I added corn starch to thicken the sauce up at the end. I should have made more of these, as they were very tasty. Salty and sweet from the miso, but definitely savory. I think sweetened miso is one of the only sweet flavors I like in savory dishes. Miso’s just so good!
I simmered/boiled the ravioli in a large pot of salted water for about 3 minutes. They don’t need much time until they start floating and changing from “opaque flat things” to “More solid looking flat, cooked noodles”
After that, I strained them (I broke one or two in the strainer being a little rough with the water) and tossed them in a pan with some brown butter and fresh basil. I broke another couple by trying to turn them in the pan (I found flipping works marginally better, but I was afraid I was going to flip them out of the pan every time I did it. Or burn myself on the burner)