2 cups flour (plus 1/3 cup for the rolling board)
2 tablespoons olive oil
2 eggs
1/3 cup water
1 teaspoon salt
Mix wet, mix dry, then add wet to dry. Once it gets to thick, use your hands! I so love to put crushed up sweet basil in it, you would add that with the dry before adding it all together. I have this recipe memorized! I doubled it for the ravioli, and it gave decent sized, It could have made more if I would have placed the filling right, but for my first time it made enough to feed me my mom, dad, and brother. Not bad, but it is a bit of work.
For the filling;
mushrooms
spinach
mascarpone cheese
I just kind of eyeballed it...I mean, you need to like your filling, so just mix stuff up and check it out. I also put garlic and onions, just as some extra yum. Pulse it in a food processor, and roll out dough, each ball. Then spoon the filling, and take one egg (whisk it, to make an egg wash) Then wash the egg, and put the top dough over. Cut out the pieces, and with your thumb and index push the dough together. For extra hold, I used a fork and just tapped it around the sides for extra help. Drop them in a pot of boiling water, and wait for them to lift up to the top.
I put my Ravioli in a simple tomato sauce that we had from a few nights ago in the fridge from spaghetti. It worked perfect.
It was really yummy, and I was REALLY excited for it to do what it did. It was a lot of work, but I enjoyed it! I want to get one of those rolling cutters that are a bit wavy not straight. Then I can cut in squares! I think I'd like that better. And I need to work a bit faster...My second layer of dough started to harden by the time I had mixed the filling up and did the wash. So I'll remember to keep it under something that'll keep it nice and moist. Anyway, I'm excited for this recipe. It's perfect.
★★★★'s/5★'s
Why?Because I wanted them square and we didn't have what I needed to make them square, haha. that's the only beef with this.
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