Ravioli Dough And Choice Of 4 Fillings Recipe Foodcom

RAVIOLI DOUGH

Steps:

• Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
• Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
• Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
• When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
• When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
• To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.

CREAMY ALMOND-FILLED RAVIOLI

Steps:

• For the ravioli dough:.
• Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil.
• Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
• Turn out onto lightly floured surface and knead into a smooth ball.
• Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling.
• For the filling:.
• Stir together miso and warm water until miso is dissolved.
• Process nuts and miso water in food processor until smooth.
• Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
• If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
• To assemble the ravioli:.
• Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
• Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
• Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges.
• Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.

HOMEMADE ROSEMARY CHICKEN RAVIOLI

Steps:

• For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
• Set aside.
• Blend the eggs, water, and oil.
• In a medium bowl place white flour and 1 c semolina.
• Make a well in the center and pour in egg mixture.
• Knead about 10 times adding flour and water as needed.
• It will be a very stiff dough.
• Wrap in plastic and let rest at least 30 minutes.
• Divide in fourths.
• Roll out to setting 5 on pasta maker and form sheets 25" by 5".
• You can hand roll the dough to these specifications as well.
• If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
• Brush water on edges and between filling balls.
• Place A strip of dough on top and seal according to your press.
• If by hand use a roller or by hand to seal sides and cut into ravioli.
• Let them dry at least 10 minutes.
• Cook in boiling water for 10 minutes.
• Serve w/ alfredo sauce recipe #123545 .

RAVJUL MALTI (MALTESE HOMEMADE RAVIOLI)

Steps:

• Mix flour and semolina, make a well in the centre, add beaten eggs, olive oil and salt and using your fingers, start incorporating the flour into the flour. Knead until you have a soft pliable dough, cover in plastic wrap and refrigerate.
• Filling:.
• Mix all the ingredients together.
• Cut the dough in 4 pieces and roll out each piece into a wide ribbon shape. do not roll out the dough too thin because this isn't a very strong dough. You can use a pasta machine or a rolling pin.
• Put 1 tbsp of filling on 2 of the dough leaving them a bit spaced out. lay another sheet of pasta on top and using your thumbs press aroung the filling to make sure that the ravioli are sealed shut. Cut using a biscuit cutter cut out the ravioli and lay on more semolina. The remaining cut out pasta can be re kneaded and filled too.
• Do not leave lying around for a long time ofr they will stick to each other.
• To cook boil in salted water for 4 minutes ( but not a rolling boil).
• To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
• Serve topped with a plain tomato sauce and 1 tbsp of parmesan cheese sprinkled on top. Drizzle a bit of olive oil, season with salt and pepper.

RAVIOLI MEAT FILLING

Steps:

• In a 10 inch skillet over medium high heat cook the beef, onion and garlic until meat is browned.
• Remove from heat and strain off the fat.
• Make sure your meat is minced fine when done.
• Stir in the egg, parsley, cheese and salt.
• Mix well, and fill pasta.