ravioli.

My friend Katrina put up an amazing post about making ravioli yesterday, and I was just so inspired that I thought I ought to make some for my impending dinner.

And they were delicious … I have a box full in the fridge but never got around to actually putting any sauce with the ones I ate. I just snacked on them. And they were so good!

I borrowed Katrina’s filling recipe but used my own pasta recipe, which turned out great. And I did adjust the filling recipe a bit.

It’s a lot of fun that Katrina and I both have pasta machines – she has such skills and I just sort of tag along, inspired by what she does.

Pasta dough:

2 cups of plain flour

2 tsp water

3 eggs

1 tsp olive oil

1 tsp salt

Combine. A stand mixer with a dough hook works great here, but you’ll probably want to knead it yourself (otherwise you’ll need to scrape down the hook and oil it once the mixture comes together). Knead lots, until it’s smooth, and then divide into four, flour well, and roll through a pasta machine.

Use a cookie cutter to cut out ravioli shapes.

Ravioli filling:

200g cottage cheese

100g toasted nuts (I used walnuts and almonds)

a handful of fresh basil

a clove of garlic

Chop the basil and the nuts (a mortar and pestle works pretty well on the nuts) and crush the garlic clove. Combine all ingredients well, mash until reasonably smooth.

 

Put half a teaspoon of filling on a shape, top with another matching shape, and seal. Boil them in batches for 10-12 minutes or until done.

Left: pasta sheet all rolled out to 3mm thickness.

Right: ravioli shapes! These are pretty horrible to cut out, you have to put your back into it because the dough is so awfully stretchy.

Left: rolling the dough through the machine.

Right: the filling. Looks pretty awful, tastes so extremely good.

Ravioli shapes! All ready to be sealed. May have slightly overfilled the star … ah, well.

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