This week we are focusing on one dish and evolving it throughout the week. The dish we are focusing on is ravioli. The plan for the week is to start by using a simple cheese recipe, and after we have practiced the basics we will use more complicated recipies including pumpkin and bacon. Seeing as we don’t have a lot of practice making ravioli, we know this will be an adventure. We have budgeted for mistakes, but hope to not make any. Our goal for today is to have another smooth cooking day and make another delious meal.
Four Cheese Ravioli
2 c all-purpose flour
1 pinch salt
1 t olive oil
1 1/2 T water
1 (8 oz) container ricotta cheese
1 (4 oz) package cream cheese, softened
1/2 c shredded mozzarella cheese
1/2 c provolone cheese, shredded
1 1/2 t dried parsley
- Mix the flour and salt together in a bowl and form a well. Beat the olive oil, eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, this will take about 8 to 10 minutes, and add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic., then refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Mix the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and set the filling aside.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets and assemble the ravioli. Brush the egg wash over a sheet of pasta and drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter and seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, this should take about 4 to 8 minutes.
- Drain the ravioli
Today we were a bit short on time. This morning we were working on an informational video, and so we only had two hours in the afternoon to make our four cheese ravioli. Since the ravioli has to sit in the fridge for an hour, we decided not to actually finish one ravioli project, but to make the filling and the dough for the pumpkin and four cheese ravioli’s. We ran into a bit of trouble with the dough. First, we managed to spill egg all over the floor when we added to the flour and salt well, because we made the well on a cutting board and it slid out of the well when we tried to mix it. We ended up having to add a lot of water, and some olive oil to make the dough. At least we didn’t have to start over, and the dough is sitting overnight tonight, so that it will be ready to be shaped first thing in the morning. The filling went without error, and is also sitting in the fridge overnight, ready to be glopped in the middle.