Homemade Ravioli Recipe

Friday 13 April 2012

This homemade ravioli recipe is another recipe I got from one of my favourite cook books A little Bit of This, a Little Bit of That from the winner of Junior Masterchef Isabella Bliss and her family.

Pictured above is the delicious end result this homemade ravioli recipe will create. So easy and so satisfying to know you made something so wholesome and divine.

Homemade Ravioli Recipe

100gm plain flour
1 egg
1 teaspoon extra virgin olive oil

6 green tiger prawns
1 tbsp soy milk
1 tbspn flat leaf parsley
Sea salt and freshly ground pepper to taste

½ tomato
1 tablespoon olive oil
1 teaspoon dried parsley
Salt and pepper to taste

Making the Pasta
Place the flour, eggs and olive oil in a medium bowl and mix together using your fingers until a dough forms.

Turn out onto a lightly floured surface and knead for 5 minutes or until the dough reaches an elastic and smooth consistency.

Wrap with cling wrap and set aside to rest while you prepare the filling and until you’re ready to make the pasta sheets.

Making the Prawn Filling
For the prawn filling, place all the ingredients in the chopper attachment of a stick blender or in a food processor and blend until the mixture forms a paste. Set aside.
Making the Sauce
In a blender add all ingredients and blitz. Then set aside.

Making the Raviolis
To make the pasta sheets, divide the dough into two equal portions. Take a portion, dust with flour and roll through the widest setting on your pasta machine.

Reduce the width between the rollers by one and roll the dough through as before. Repeat the process; adjust the roller width each time until you reach the setting six or seven.

If you don’t have a pasta machine just use a rolling pin and roll out thinly as possible - about 2mm.

Cutting the ravioli
To make the ravioli use a 4.5cm crinkle cut ravioli cutter. Place a heaped tablespoon of the prawn filling in the centre of one round, lightly brush the edges with water using a pastry brush, then top with a second round.

Press the edges of the ravioli together to seal. Repeat with the remaining rounds and filling.

Place a large pot of salted water over a high heat and bring to the boil. Cook the ravioli, two or three at a time until they float (by this time, the past should be al dente and the filling cooked through – this takes about 3-4 minutes. Drain well. 

Then pour pasta sauce over homemade raviolis and season to taste with additional salt and freshly ground black pepper. 

Enjoy the easy and delicious results from this homemade ravioli recipe!


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