this recipe which was delicious. I had enough filling with this recipe to fill a little over 40 ravioli. I would totally use it again. My only alteration was to use grated Italian blend cheese in place of the straight provolone cheese that the recipe called for because that was what I had around.
Lincoln loved snacking on the spinach and cheese filling as I made the ravioli.
For the pasta dough, I used Bob's Red Mill Durum Wheat Semolina flour:
And, I followed the recipe on the back of the bag for the pasta:
- 1 1/2 cups Semolina flour
- 1/4 tsp. Salt
- 2 Eggs (or 3 egg whites), beaten
- 2 TBL. Water
- 2 TBL. Olive Oil
My online sources told me that I only needed to cook fresh pasta for 2-3 minutes. I cooked the ravioli for 5 minutes because I guess I was expecting the look of the ravioli to change a bit more than they did. The edges of my ravioli turned out to be a bit tougher than I would have liked. I attribute that to cooking too long and to using 100% Semolina flour. Next time, I will use half all-purpose and half Semolina as the Bob's Red Mill suggested most people like better, and cook for the suggested time. ;)
freezing some, and trying out the scrambled eggs with spinach and cheese filling for dinner tonight or for breakfast tomorrow. Sounds yummy, huh? :)
Have YOU ever made homemade pasta or ravioli before?
If so, do you have any special tips or tricks for us novice ravioli-makers?