Italian or not…

9 Jan

here I go at attempting to make homemade ravioli.

I got a pasta maker for Christmas this year and let’s just say making your own pasta is simply inexpressible how much better it is than the box stuff- even the good stuff. Ya know how after you eat a meal of pasta you feel very full and kinda like, “egghhh I can’t move too fast, let me sit down?” Well when you make your own I feel as though you eat twice as much because of the taste but it doesn’t fill you up to the point of no return.  Maybe because it’s three simple ingredients: flour, eggs, and salt. That’s it. Done.

A simple rule is one and a half eggs per serving. Put about 3-4 cups of flour in a bowl with a few shakes of salt and mix. Make a well in the bowl and crack open your three eggs. Gradually stir the eggs and flour together adding more flour or a bit of water if necessary. Your end result is a yellow ball of dough that does not stick to your fingers.

Break your dough into four parts and start running it through your pasta maker. After you get a good consistency, cut into squares. I made a template out of cardboard and then place on a cookie sheet.

Place two spoonfuls or so of filling in the middle of the square. Dip your finger in a bowl of water and run your finger around the edges on the pasta square that has the filling then place another square on top and pinch all the sides together. I used a fork to mesh the pasta together. This is important so the filling doesn’t escape when boiled!

The filling taken from

  • a container of ricotta cheese about 8 oz.
  • 3/4 cup of parmesan cheese
  • 10 basil leaves washed and chopped (these are backyard fresh)
  • a pinch of salt
  • 1 egg

Freeze these in a ziplock and when they are ready to eat, pop them in boiling water for about two minutes or until they float to the top and bam, you have some “organic” homegrown ravioli.


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