Ravioli/Ravioloni Fatti a Casa

By Jamie_V

"Home made Ravioli/Ravioloni". Ravioli/Ravioloni just means the ravioli will turn out normal size or a bit larger than normal size, determined by preference. The butter sauce complements the ravioli well.
Ravioli's earliest mention was in the 14th century in the small town of Prato, Tuscany, Italy.

Ingredients

• Pasta:
• 3 cups all-purpose flour
• 2 eggs
• Pinch salt
• A few tablespoons of warm water, if needed
• Filling:
• 1 1/4 cups ricotta cheese
• 1 cup spinach or chard, chopped
• 1 garlic clove, minced (optional)
• Pinch grated fresh nutmeg
• Salt and pepper
• 2 Tbsp. Parmigiano-Reggianos
• 1 egg, beaten
• Sauce:
• 2-3 Tbsp. unsalted butter
• 1/4 cup sage leaves, chopped
• 1 Tbsp. Parmigiano-Reggiano

Details

Servings 1
Preparation time 20mins
Cooking time 24mins

Preparation

Step 1

For the pasta, on a clean surface make a well in the center of the flour and add the eggs and salt. Work the flour into the egg mixture. Knead for 8 minutes or until the dough is soft and elastic, adding a few tablespoons warm water if needed. Divide the dough in half, and lightly flour the pasta dough and the machine (can use rolling pin). On the setting of 5, guide the pasta through the machine. Fold the pasta in half or in thirds, lightly flour it, and guide it through the machine on the next lowest setting. Repeat the folding and flouring process, then lastly guide it through the machine on the setting of 3. Place one thin pasta sheet on the work surface, and another just below it.
if too much pasta, cut away the excess, and discard or combine excess and store in the refrigerator.

For the filling, in a medium bowl, combine the ricotta and spinach. Stir and toss in the garlic if desired. Stir in the nutmeg, salt and pepper, and Parmigiano-Reggiano. Stir until filling is creamy.

Place about a spoonful of the filling onto the pasta and continue doing this, spreading the filling about an inch away from each other. With a pastry brush, brush the eggwash in a square around the filling of each individual ravioli. Place the other pasta sheet over the past sheet with the filling. With a pastry wheel or pizza cutter, slice through the space between the filling. Press together the edges of the pasta, making sure there are no open space or holes.

In a pot of salted boiling water, add the ravioli, putting in one or two at a time, and when the ravioli rise, take them out of the boiling water and transfer to a serving plate, and add the rest of the ravioli, adding one or two at a time, then also transfer those to the plate. Combine all the butter sauce ingredients to a small saucepan over medium heat. Once butter is melted, spoon over ravioli and serve.