Today we talk about stuffed homemade pasta and, in particular, by Homemade ravioli: dough, forms and fillings. The homemade pasta, whether semolina and prepared only with water and flour, whether egg, It is perhaps the true symbol of the table. From North to South, our story tells of Sundays spent to roll out the dough for lasagna, to make orecchiette, working macaroni or the busiati with underwire, malloreddus with the plot of the Sardinians or the Tuscan pici baskets. From Emilia Romagna to Sicily, through Puglia, Sardinia, Tuscany, Liguria, The homemade pasta is our collective memory.
Today I want to talk specifically of stuffed pasta, or rather, I will talk about the pictures of this VIDEO ON HOME MADE RAVIOLI: how to prepare them quickly and without using even the sheeter. I'll show you how to do it the egg dough, with all my tips for a perfect mixture. What pull the pastry with the rolling pin and how to easily do some types of ravioli starting simply from a round or square mold. Obviously, all my perfect sull'impasto advice applies also to prepare noodles, noodles, fettuccine or any other stuffed egg pasta.
Egg pasta homemade: the perfect dough
The ingredients for homemade egg pasta are very few: fresh eggs, flour, Salt. After doing several tests, I came to the personal conclusion that the pasta is more rough and then takes the sauce better if the dough using flour mixed, soft wheat and durum wheat. The proportion that I suggest is 70% wheat and 30% wheat. Of course you can also use an integral semolina, that will give your ravioli greater roughness and especially more aroma. As for eggs, according to tradition, a whole egg per 100 grams of flour. I always add one yolk more per 200 grams of flour, to get a richer pasta, light and crisp.
Eggs should be obviously very fresh and I recommend you always use only range eggs outdoors or even better to pasture. In the market there are also yellow-cooked eggs than normal, used just to make egg pasta. You have to pay attention, however, in any case the type of breeding hens: a yellow yolk is due solely to the type of poultry feed and not the type of farming. Then, If you want to use yellow flesh eggs, however, make sure they come from hens or grazing. Remember also that the weight of the eggs varies depending on the extent , small, average, large and very large) and then you might have to add some’ of flour to the dough.
Servings per 500 grams of pasta homemade
- 280 grams of flour 00
- 120 grams of durum wheat semolina
- 4 large whole eggs
- 2 large egg yolks
- a large pinch of salt
- flour for work surface, to taste
As you can see in the VIDEO STEP BY STEP, the dough is easy to prepare by hand. No need to have a planetary, especially for limited quantities. Put the two types of flour on the work surface, obtained a hole in the center and break eggs. Add salt and whisk the eggs with a fork starting to incorporate flour to eggs from the sides of the fountain. When you've got a sort of batter, started to work the mixture with your fingers and then with the palm of your whole hand, gradually incorporating the flour. Work with the palm of the hand crushing the dough and turning on the worktop, in order to convey your warmth and your energy to pasta, until obtaining a homogeneous mixture. Do not rush, it will take about 10 minutes of energetic work.
Never skip the rest of the dough
Now comes the stage that you should never skip: the rest of the dough. Wrap the dough for egg pasta in plastic wrap and let stand at room temperature for at least 30 minutes. During the rest a miracle occurs: the first loaf hard and tense becomes soft, shiny and easy to apply. This is because it has formed the gluten mesh, which will hold together your mix harmoniously and perfectly.
The worst enemy of homemade pasta: the air
Now the dough for homemade ravioli is ready to work. Cut off a small piece and wrap the rest of the dough in plastic wrap: pasta fresh air and fears, if not covered and kept moist, dries out and will not want to straighten. My advice is to keep the dough and fresh pasta always covered with plastic wrap, even when pulled out the dough. Seal of ravioli made with a sheet that has been dried in air is impossible.
That being said, now you need to spread the piece of dough with a rolling pin on a lightly floured work surface, as you see in VIDEO TUTORIAL. As the dough thins becoming a pastry, you have to turn on itself in order to spread it evenly. You can choose how thin you want to pull the dough is according to your taste, both to the type of ravioli that you want to achieve.
For a RAVIOLI STUFFED POTATOES AND CHEESE, maybe seasoned with a robust pork ragout, the dough is stretched thicker, for a RAVIOLI RICOTTA some’ less seen the delicate taste of ricotta and for a gourmet raviolo, perhaps with a liquid filling, need to roll out the dough very thin. If you use the sheeter (the so-called 'duck grandmother') you can opt for numbers ranging from 6 (more often) al 9 (very thin).
The simplest form of homemade ravioli
As for the types of ravioli, as you see in VIDEO TUTORIAL, to create different enough to have some round cutter or square, they are smooth or scalloped. Remember that you can replace the smooth molds, using fantasy, with edges of cups, glasses or cups. From these forms, you can create the ravioli you see step through the video: round or square scalloped, a bottone, a spiga, Crescent or hat priest.
The fillings for homemade ravioli
I used a classic filling, perhaps the simplest of all the stuffed ravioli: sheep's milk ricotta, Parmigiano Reggiano, black pepper, nutmeg and a pinch of lemon zest, the same as found in RAVIOLI RICOTTA, Artichokes and saffron here CRESCENT RAVIOLI WITH TOMATO. But the fillings are endless: the important thing is that they are dense enough to be able to be inserted inside the ravioli and completely dry (if you use a too moist filling the water will wet the ravioli and risking to the dough).
Among the classic fillings, what the MORTADELLA And Parmigiano Reggiano Also perfect for the tortelli. Or the traditional Sardinian filling of POTATOES, MINT and PECORINO also found that in know PGI. And still, the filling made with pumpkin, macaroons and mustard Cremona typical RAVIOLI MANTOVANI. Until you get a stuffed modern and creative as the RAVIOLI STUFFED BURRATA, the raviolo with a filling CREMOSO GORGONZOLA o al Parmigiano Reggiano. Do you think, with minimal technical knowledge, you can also make ravioli filled with liquid as the source completely RAVIOLI STUFFED TOMATOES, What FILLED WITH GARLIC AND CHILLI OIL or that FILLING OF BUFFALO MILK. You choose the filling and form the ravioli.
Seal the homemade ravioli
Is’ important, when placing the filling on the dough, leave some’ along the edges of free space. It is equally important to remove all air from inside the ravioli: once positioned the filling, do adhere to the dough all around by gently pushing with the fingertips, up to close the ravioli. You can lightly brush the dough with very little water or with beaten egg white before sealing, but if the dough is moist (In short, if you followed my advice and have always left covered, will not help
A good way to make sure that the ravioli does not open during cooking, It is to press the edges slightly with the fingertips. You can also use a fork, operation is not necessary, but recommended if you are a beginner and also to give a graceful look to some like those half-moon ravioli.
First, do not skimp on the water and on the size of the pot. Plunge the ravioli gently in hot water (do not throw them, they are fragile) and cook for 3-5 minutes, depending on the sheet thickness. Drain the ravioli is one of the most critical moments: Never drain in the colander, best to use a slotted spoon and gently pull them out of the water, laying them in the pan in which mantecherete them with the sauce without stirring but gently by jumping. Or, you can put them on the plate and pour the sauce.
Store the homemade ravioli
The homemade ravioli can be frozen without problems: lightly floured tray and place the ravioli on the tray without overlapping. Turn them in the freezer and after about 4 hours, when they are frozen, put them in a bag or freeze in an airtight container. I suggest you eat your homemade ravioli and frozen within 15-20 days at most. Remember that the ravioli should not be thawed before cooking: simply plunge still frozen into boiling water. The cooking time will increase by seconds.