I made homemade 4-cheese ravioli tonight!
It was the first time I made pasta from scratch – the baking bug has bitten me.
Making the pasta dough was pretty easy, despite it being my first try with homemade pasta! I used the recipe from my trusty allround cookbook for 6 portions of dough – 6dl flour, 4 eggs, a teaspoon of salt, a few tablespoons of olive oil and water.
The filling is made of 3/4 of a tub (150-200 g) of Ricotta, about 6 Tsp. grated Parmesan cheese, 150g finely crumbled Feta, about 50g of shredded Cheddar and some grated pepper.
When I last visited my mom, I saw those pasta shapers lying forlornly in one of her moving boxes – she had just moved house and a lot of things surfaced in her kitchen she had bought but never used. I thought they might be useful for making Chinese dumplings, and she was glad to get rid of them – a perfect trade! With the smallest shaper and the help of a round glass to cut out circles, it was no problem making a big bunch of ravioli in record time (though one person rolling and one stuffing the ravioli definitely helped most…)!
I let them rest for a bit to give the dough a chance to dry a little. Then I just boiled them portionwise in salt water for 2-3 minutes.
Instead of a sauce, I decided to go with browned salvia butter (just melted butter with salvia in it). At the last minute, I decided to also throw in some red and yellow cherry tomatos and melt them in the butter a little. And since I personally love vinegar, my portion was also drizzled with a little reduced balsamico vinegar.
The filling got really lovely and creamy when it boiled! Though I learned that half a teaspoon per dumpling was definitely enough – they got HUGE when they boiled and I was afraid I had overstuffed them. They were really filling too!
I made enough to pack two bento boxes and freeze a few for later.
They’re again tossed in salvia butter and cherry tomatos. More tomatos and some slices of zucchini as decoration (I’m going on vacation next week – not many greens in the house!). As dessert there’s some more of those lovely ripe strawberries.
The BF gets the same:
Lovely ravioli! And yeah those press will come in handy for dumplings too.
Colors beautiful dishes and inviting. Congratulations
those look great! making pasta terrifies me – you’re one brave cook!
If I could spell the drool-sound that Homer Simpson makes, I’d write that now…
You have so just inspired me to finally use the pasta dough that has been sitting in my freezer for ages! they look so so so yummy!
Your ravioli certainly has me drooling. Thanks for sharing with Presto Pasta Night…now the hard part…trying to choose which great photo to use.
[…] (I just patterned them with a Julienne cutter because I didn’t have any veggie cutters),two 4-cheese ravioli with homemade pesto, a bear container of ailoi and hot pepper sauce, a bundle of asparagus spears […]
Isn’t salvia that drug that’s been in the news?? Maybe I’m mistaken, what is it?? Those raviolis look fantastic.
YUM!! I’m not too big on pasta but that looks GREAT!!