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Homemade Ravioli

tmrtinktmrtink
in Stay at Home Moms
Has anyone made it, and are they any special steps you would need to take after making it to freeze it? I can't imagine it's hard, and my parents have a pasta maker, so would love to make some special ones that Jackson can actually eat with no cheese!
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Re: Homemade Ravioli

  • jacksjerseygirljacksjerseygirl member

    What would you fill them with instead of cheese? Maybe a teaspoon of pasta sauce or pesto? 

    Ravioli is pretty easy to make but I don't think you can make them empty?

    I don't see any reason why you can't freeze it once you cut them. I would just place some parchment paper or wax paper with a light coating of flour between each layer.  

    I've used this recipe once and it was simple: https://allrecipes.com/Recipe/Homemade-Four-Cheese-Ravioli/Detail.aspx

    Ingredients

    • Ravioli Dough:
    • 2 cups all-purpose flour
    • 1 pinch salt
    • 1 teaspoon olive oil
    • 2 eggs
    • 1 1/2 tablespoons water
    •  
    • DirectionsMound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 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, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. 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. 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, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.

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  • tmrtinktmrtink
    I'm thinking of making some meat ones, and maybe some butternut squash ones? Have no clue how they'll turn out, but he just needs more variety. I have a call into his metabolic clinic and his dietitian to see if it's possible for him to have some sort of soy "cheese" but I know that's a sticky topic with them. We'll have to see!
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  • ecoppinsecoppins member
    mushroom also works great as a filling, meat, i like sausage or chicken with sage, even spinach sans ricotta works
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  • tmrtinktmrtink

    imageecoppins:
    mushroom also works great as a filling, meat, i like sausage or chicken with sage, even spinach sans ricotta works

    sounds good! thanks!

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  • ariel06ariel06 member
    I'm trying tonight for dinner.  I'll have to post how it goes.  :)
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  • jacksjerseygirljacksjerseygirl member

    At the time I first posted I was a loss for what you fill them with instead of cheese ... then duh ... ANYTHING! .... pea puree, butternut squash, carrot, meat, fruit salsa, endless. 

    I bet you could make yummy dessert ones (okay maybe not for baby) with the dough mixed with cinnamon, filling of fruit salsa with maybe some sugar on the outside and then toasted.  

    I hope they turn out good!! 

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