RavioliNow you know the real thing..Ravioli Ravioli takes time and patience. Making the dough is an art form, it may not be the correct consistency at first but it is well worth the attempt when you have perfected it. Homemade dough is so unlike any store brands, tastier and lighter. Have fun! Don't' get frustrated !!!! Dough:
In a large mixing bowl pour flour and make a well in the center of the flour, add eggs and small amounts of water while mixing with hands to make a STIFF dough. Cut into two parts. Roll out first part with a small rolling pin on a well floured board to desired thickness. Keep in mind that you will need a top and bottom for these pasta treats. The thickness should be able to hold the filling without breaking apart.
Filling:
Roll 2nd part of the dough to the same thickness and cover the entire layer of filled dough. You will need a special cutter or cookie press to make the individual item pressing each filled area and making sure the ends are sealed.
Another variation would be to roll the dough into three equal parts, fill as directed and bring one side of the dough over the filled area and press the other three sides. They must be cooked in boiling water until dough is tender but not mushy. So it will be important to make sure the dough is sealed all around. In a 9 x 13 baking dish, cover bottom with tomato sauce and place the cooked dough into the baking dish. layering the pasta and sauce until all are used. Bake in a 350 degree oven until sauce is bubbling. May be topped with shredded mozarella cheese. Serve Hot! See more Ravioli and other pasta recipes.
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