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illustrated guide to making homemade ravioli | 1
continued from page 1
You don't need any fancy equipment to make ravioli -- after all,
Italians were making these way before the food processor was invented.
The bare necessities: a large mixing bowl; large, flat, clean surface;
fork; sharp paring knife; rolling pin (although a glass tumbler will
do). You can make the dough in a food processor if you've got one,
though it's not much more work mixing it manually. A pasta maker makes
it heaps easier to roll out the dough so that it's very uniformly thin,
so by all means use it if you have one available.
Add 3½ cups flour to a large mixing bowl. Make a well in the
center of the flour, as shown below.
4 large eggs into the well.
a fork, beat the eggs, gradually incorporating flour into the
egg mixture. A large mass of dough will slowly start to form,
with lots of little straggly bits of dough floating around in
the bowl as well. Once the dough is dry enough to handle, gather
it up in the bowl, using your hand and knead into a nice, round ball.
the ball of dough onto a floured surface, and knead well (at
least 5 min.) until
the dough feels smooth and elastic. If the dough seems too dry,
add a few drops of water; too wet, add a little more flour.
Return the ball of dough to the bowl, and cover with a floured
piece of saran wrap. Let it rest for at least a half hour.
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