Miss L's Pea and Tomato Ravioli

Adventures in Pasta

So we made homemade pasta (recipe here) and Miss L decided that rather than the delicious and simple lasagne I had planned, she wanted to create some equally delicious ravioli!

Fair enough I thought. :)

Thus resumed an hour of making ravioli.

First we made the filling, which is quick an easy.

You can put whatever filling you like in, and the possibilities are endless. What I would say though is that you don't want it to be too chunky. If in doubt, you could always blend the filling to remove chunks.

Next you roll out the pasta. As I mentioned in the pasta dough recipe I bought a cheap pasta making machine, which works fine. However, the clamp that came with it doesn't work on our kitchen table (our table is too thick) so it's a two man job. One person to hold the machine, the second to wind the pasta through. Not ideal.

However, let's assume you've got a pasta machine and it works brilliantly.

Pasta Making Tips:

Once you've cut your dough into 8 sections, and you're ready to roll, make sure your piece is well floured on both sides. I didn't the first time, and the dough got stuck in the machine. I then had to take apart said machine in order to get the dough out (grrrr!).
As I learnt the dough, once rolled out, sticks to anything so make sure your table is well floured too!
Pasta goes dry very quickly, so make sure you have your filling cooled and ready to go when you're making ravioli. The first time I made ravioli, I worked too slowly and the pasta kept going dry and hard. I had cut out all the circles beforehand, which isn't the way to go. You need to get sheets of pasta, then cut out your ravioli (if that doesn't make sense, don't worry, it will all be explained in the recipe below).
Keep the pasta dough you're not using well floured and under a tea towel, so it doesn't dry out.

Comments

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