Cheeeeeeese. I just love that word don’t you? And of course that’s the appropriate way to say it. Like the very word itself is melting like good mozzarella. Cheeeeeeese.
I know there are plenty of people out there that don’t really like cheese, or can’t have it for whatever reason but I am most definitely not one of them. Whenever I have a hunk of cheese in front of me I have to cut off the very first bit to eat fresh, even if I am supposed to be grating the entire thing for whatever I am cooking. If you like cheese nearly as much as I do, just wait until I share my mac and cheese or alfredo lasagna recipes because they are to die for. (Literally. The amounts of cheese in these things could kill you. hehe)
These little pockets of heaven have always been one of my favorite foods. And the best part about making them at home (besides nibbling the fresh cheese as I grate it and dreaming up plans for the leftover filling mixture) is that I get to control the amounts and types of cheese in it. That is just awesome
For this first try I used this ravioli thing I got off amazon. It makes it so much easier. I promise to do them without this toy one of these days and I’ll post the instructions here, but for this first time around I’ll direct you with the same thing I used.
Homemade Cheese Ravioli
500 g bread flour
corn starch for dusting
9 oz Ricotta
2 oz parmesan
2 oz romano
2 oz asiago
2 oz mozzarella
4 tsp. minced garlic
2 tbl. bread crumbs
1 tbl. water
Prepare filling first. Mix all of the ingredients in a bowl then cover and refrigerate until ready
Prepare egg wash, blending egg and water until mixed well. Cover and refrigerate until needed
Dump flour for pasta onto your work surface. Prepare a well in the center and add eggs. Mix with a fork until it forms a soft dough.
Allow dough to rest for 30 minutes before feeding through pasta machine. For more detailed instructions on making the pasta, read my blog here.
Roll the dough out to rectangles an inch or so larger than the metal frame. You’ll need to have an even number of strips, so you have tops and bottoms. Make sure you keep whatever dough you are not working on covered so it doesn’t dry out.
Place the metal frame on a table or counter and lightly dust the frame with corn starch to keep the dough from sticking. Lay one strip of the dough across the frame, then using the plastic piece gently make indentations in the dough.
Remove the plastic part and spoon in the chilled filling (approximately 1 tbl) then gently brush the egg wash around the edges.
Place the second strip of dough on top, remove as much air from the ravioli as possible then proceed to roll the rolling pin over the dough repeatedly until you can see the metal edges and the ravioli is sealed. Be sure not to get the corn starch between the two strips or they won’t stay sealed.
Turn the metal base on it’s side carefully and allow the ravioli to fall free. Cover them with saran wrap or put in a tupperware to keep them from drying out then continue with the next two strips until you run out of dough or filling. Keep the edge pieces that are cut off cause they can be re used if you keep them covered. Once you have finished, uncover whatever ravioli you plan to use and let dry for approximately 15 minutes before cooking.
Prepare a pot of generously salted water. Bring water to a boil then drop handfuls of the ravioli in at a time. You don’t have to cook them all at once. When the ravioli float to the surface allow them to boil for a few minutes more, then carefully fish out one with a spoon, cut off a small corner to test doneness.
When they are done add sauce of your choice and enjoy
I can’t wait to experiment more with filling. Colby, Jack, Cheddar (lol would make it like a reverse mac and cheese), Gruyere, Fontinella….the combinations are endless