1 and 1/2 cup of flour, two eggs, good pinch of salt, half and eggshell of water. Mix together. It will seem dry to you. Don’t worry, keep mixing and kneeding. For a bench scraper I use a five inch wide putty knife. It mix it well with that and then use my hands for the final kneeding. takes about five minutes.
First pass through the roller at 1. Keep folding it over and passing it through to continue kneading the dough until it is smooth and is a full sheet.
Go through the numbers thinning out the sheet up to four. Didn’t go get my calipers to measure thickness. Shouldn’t be too thick otherwise the ravioli get too doughy.
I wasn’t careful enough to get the dough the full width so I settled on three ravioli per pass.
I had some canneloni filling in the freezer I thawed out to stuff the ravioli. The filling needs to be fairly dry. Drain the ricotta and add breadcrumbs and parmesan. If it’s too wet it will mess up the dough. I usually use leftover roast lamb for my canneloni filling. This was from Christmas.
Lighty brush water or egg yolk onto the pasta edges to help seal.
Lay out the top sheet on sheet and starting from the center press all around the filling. You don’t want big air pockets.
I’m not a big fan of ravioli rollers. Since I don’t make huge amounts, it’s works well to do them with an individual cutter. If you make them large, everyone gets four or five ravioli for the pasta course. But the acrylic roller did fine for sealing the edges. I went ahead and use a pizza cutter to finish the cut.
The stamp cutter gives you the nice crinkled edges. Something that you won’t be able to get using a cutter made like I made the roller. It also allows you to get a little more even around the filling. At least that’s what I prefer.
Lightly mark the dough and place filling in the center. Overlay the top, pressing in from the center to get the air out. Then cut out each shape with the stamp.
Remainder dough cut for thick noodles for chicken noodle soup or beef and noodles.
Cream sauce: heavy cream, butter, onion and red peppers. Reduce till the bubbles leave a hole.
Fresh grated asiago and parmesan.
In the hot tub.
Dinner is served.