Have you ever made homemade pasta? It’s nothing like store-bought pasta. I’m really not a fan of that dried up stuff you need to smother in sauce to eat. Sure it can be a good vehicle for getting more sauce into your mouth, but on its own it’s rather gross. Homemade pasta is a whole other story.
You can eat it, all on its own. Toss it in a little olive oil and maybe a small sprinkle of parmesan cheese and you’ll find yourself eating more carbs in one sitting that a healthy human should eat in a year.
I want to tell you guys that these delicious little raviolis are easy to make. I think they would be easy if you have a pasta maker, which I don’t. You’ll notice though that there are 2 sets of very capable pasta making hands in the photos, neither of which are mine. So I guess for me it actually was super easy.
It’s definitely more work than opening your pantry door, pulling out some dried pasta and throwing it in a pot of water. Make the work fun, and you’ll love it. This is a meal to make with your whole family. Or invite over a group of friends and put them to work. Homemade pasta is unpretentious, delicious and has a way of connecting everybody who helps make it.
When it comes to choosing your filling, be creative. There are no wrong answers and whatever you choose will be delicious. Here are a few suggestions to get you going:
- Butternut squash and sage
- Spinach, goat cheese and toasted pine nuts
- Sautéed mixed mushrooms with truffle oil
- Roasted red peppers and parmesan cheese
- Arugula, goat cheese and pistachios
If you make Homemade Ravioli make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2 cups all purpose flour, plus more for dusting
- 1½ teaspoons sea salt
- 3 eggs, plus 1 for the egg wash
- 2 tablespoons olive oil
- Ravioli filling of your choice
- In a large bowl whisk together flour and salt.
- Make a well in the centre of the flour and add in the eggs all at once. Mix together well using your hands. Add the olive oil and kneed the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
- Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
- Place 1 teaspoon of filling in the centre of half the circles. Lightly brush egg wash around the edge of the circle. Place a second circle on top over the filling and use a fork to crimp the edges all around.
- Continue with remaining pasta dough until all dough or filling has been used.
- To cook pasta, bring a large pot of salted water to a boil. Add pasta and cook for 2-3 minutes. Once pasta floats to the top it is done. Drain pasta and top with olive oil or sauce.