Homemade Whole Wheat Ravioli

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4 Servings
ravioli italian
ravioli dough spinach ricotta sausage whole wheat

1 (Ravioli)
1 cup wheat ur
2 cups all purpose ur
1 tsp t
2 s
0.75 cup water
1 (Fillings)
1 Ricotta/nach
0.5 cup nach cooked and drained
0.5 cup otta
1 teaspoon pkin pie spice or nutmeg
1 salt and per to taste
2 nach/Spicy sausage
1 Hot Italian sage casing removed and cooked
0.5 cup nach cooked and drained

1. Clean a large work surface that will be large enough to roll out the dough. If you decide to work with waxed paper instead of directly on the counter, I would recommend taping it to the counter. 2. Sift flours and salt together, then place on work surface in a pyramid shape. 3. Make a well in the center of the pyramid and add the egg. 4. Using your hands, kneed the egg into the flour slowly adding water until the dough is the right consistency (it should be a smooth ball of dough, but not too sticky). 5. Cover the dough with with plastic wrap to keep it from drying out and let it rest for at least 15 minutes. 6. Meanwhile start putting the fillings together. Each one should be mixed individually. 7. Take the dough and cut it into two pieces. Roll each out until it is between 1/16” - 1/8” thick. 8. Place a teaspoon worth of filling along the dough separated by the width of a finger. Continue placing teaspoon sized dollops along the dough until you are out of room. 9. Then place the second piece of rolled out dough on top of the other and press it down between the sections of filling. Using a pastry cutter or sharp knife cut between the raviolis in zig zag patter until you have lots of raviolis cut out. 10. Allow the ravioli to dry for at least an hour before you try to boil them for 15-20 mins each until done. If you prefer to cook them right away you can braise them in a baking dish, with the pasta covered in pasta sauce for 20-30 mins at 375oF. 11. These can also be frozen after the 1 hour drying period.


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