Homemade Ravioli

pervingsW O4 ravioli

For the dough:

2 cups 昀ne ground durum semolina

昀our

1⁄2

teaspoon sea salt

O large eggs

O tablespoons extra virgin olive oil

cup cold water

1⁄4

For the 昀lling:

O eggs

pound ground beef

1⁄2

N1⁄4 cups whole milk ricotta cheese

cup Pecorino Romano cheese

1⁄4

N teaspoon sea salt

teaspoon black pepper

1⁄4

teaspoon dried oregano

1⁄2

3⁄4

teaspoon garlic granules

In a food processor, pulse together the昀our and salt 3 to 4 times. Next, whisk together the eggs, oil and water in a small bowl or liquid measuring cup until com - bined.

While processing the 昀our-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated. You may need to add a tablespoon or two of water to help make the dough while in the food processor. Process until the dough turns into a tight ball and cleans the side of the processor.

Remove the dough and knead on a clean, lightly 昀oured surface for 2 to 3 minutes. It should be soft when pinching it, like Play-Doh®. Cover and let the dough rest for 20 minutes.

In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.

Cut the pasta dough into eight individual balls. Press each dough ball down and lightly 昀our on both sides. Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly 昀our both sides of the rolled dough and repeat the process with the other seven dough balls, and hang them on a pasta drying rack.

Lightly 昀our the top of the ravioli mold. Place one of the rolled-out dough sheets on top of the mold. Stuff each ravioli slot with 1 to 11⁄2 tablespoons of the 昀lling, totaling 12 individual 昀lling slots. Do not over-stuff. Place another sheet of rolledout dough over top then light 昀our. Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.

Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or another pasta you’d like. Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process until you have all of the ravioli done.

You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are 昀oating, cook them for another 5 to 6 minutes or until the meat 昀lling is cooked through. After cooking, try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.