4 cups 00 flour
1 cup Grano Duro
8 eggs
1T olive oil
1tsp salt
Minced portabellas (1 cup)
Ricotta cheese (1 cup)
2 cloves minced garlic
Salt and pepper
1tsp pesto
Olive oil to taste
Make a pasta volcano with the sifted flour and grano duro, eggs, salt and oil. This is a double batch so can be halved. With a fork Start incorporating the flour from the edges into the eggs and oil in the center until a paste is formed. Continue folding in flour from the edges until completely Incorporated. the consistency should be a pliable dough that does not crack.
Next, exercise.
The ball of dough needs to be aggressively kneaded for approximately 10 to 15 minutes adding small amounts of flour if you needed to continue with it being pliable. The Dow is ready when the surface is smooth but still pliable and applying a thumbprint to the middle of the dough ball bounces back up at you within a couple of seconds. Rest of the ball of dough in the refrigerator for 45 minutes to an hour
Roll out. A pasta machine is ideal to get things even and thin here. I use this one: Imperia Pasta Maker Machine - Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 150 Made in Italy https://www.amazon.com/dp/B0001IXA0I/ref=cm_sw_r_cp_api_i_rWSUEb32XNX08
Take a handful of dough and roll out a bit, adding a spritz of flour to each side as you go. Start at the 6 setting and run through several times. Then proceed to 5–>1 for nice thin ravioli.
The filling: Prepare the ceiling in advance because the dough from the ravioli will start to dry very quickly if not filled and separated immediately after rolling.
Mix together ricotta garlic oil salt pepper and mushrooms thoroughly. Place a half teaspoon 2 teaspoon size ball of mixture in the center of your proposed ravioli. This will depend on how large he would like your raviolis to be but the key is not to overfill or the stuffing will pop through the edges when you press everything down. Place a separate sheet of ravioli dough On top of the dough that has the filling on it and allow it to lay over completely. Use hands to softly press in between your proposed raviolis. With a ravioli edger you can then cut each ravioli individually. If you don’t have an edger you can cut with a knife apply a small amount of egg whites to the edges and press them down by hand. Raviolis such as these only need to be cooked for about two minutes in very well salted boiling water.
1 cup Grano Duro
8 eggs
1T olive oil
1tsp salt
Minced portabellas (1 cup)
Ricotta cheese (1 cup)
2 cloves minced garlic
Salt and pepper
1tsp pesto
Olive oil to taste
Make a pasta volcano with the sifted flour and grano duro, eggs, salt and oil. This is a double batch so can be halved. With a fork Start incorporating the flour from the edges into the eggs and oil in the center until a paste is formed. Continue folding in flour from the edges until completely Incorporated. the consistency should be a pliable dough that does not crack.
Next, exercise.
The ball of dough needs to be aggressively kneaded for approximately 10 to 15 minutes adding small amounts of flour if you needed to continue with it being pliable. The Dow is ready when the surface is smooth but still pliable and applying a thumbprint to the middle of the dough ball bounces back up at you within a couple of seconds. Rest of the ball of dough in the refrigerator for 45 minutes to an hour
Roll out. A pasta machine is ideal to get things even and thin here. I use this one: Imperia Pasta Maker Machine - Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 150 Made in Italy https://www.amazon.com/dp/B0001IXA0I/ref=cm_sw_r_cp_api_i_rWSUEb32XNX08
Take a handful of dough and roll out a bit, adding a spritz of flour to each side as you go. Start at the 6 setting and run through several times. Then proceed to 5–>1 for nice thin ravioli.
The filling: Prepare the ceiling in advance because the dough from the ravioli will start to dry very quickly if not filled and separated immediately after rolling.
Mix together ricotta garlic oil salt pepper and mushrooms thoroughly. Place a half teaspoon 2 teaspoon size ball of mixture in the center of your proposed ravioli. This will depend on how large he would like your raviolis to be but the key is not to overfill or the stuffing will pop through the edges when you press everything down. Place a separate sheet of ravioli dough On top of the dough that has the filling on it and allow it to lay over completely. Use hands to softly press in between your proposed raviolis. With a ravioli edger you can then cut each ravioli individually. If you don’t have an edger you can cut with a knife apply a small amount of egg whites to the edges and press them down by hand. Raviolis such as these only need to be cooked for about two minutes in very well salted boiling water.
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