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| Homemade Ravioli |
| Start by making the Ecco Pasta according to the directions. Roll your fresh pasta to about 1/32” thick. If you have a tray style ravioli mould (picture), lay the sheet over the mould and gently press the pasta down into the impressions to make pockets for the filling. Place approximately 1 tablespoon of filling into each impression (more or less as necessary depending on mould size). Lay another sheet of fresh pasta over the tray and press with a rolling pin to cut the through the pasta. Flip the tray over to remove the ravioli. If you have a press style ravioli mould (picture) or just plan on cutting them out with a fluted pastry cutter, lay a sheet of fresh pasta down on your work surface and dot with approximately 1 tablespoon of the ravioli filling (more or less as necessary depending on mould size or desired ravioli size). Carefully moisten the pasta around the filling with a wet finger and lay another sheet of fresh pasta over the filling. Gently press the pasta over the filling to remove any air bubbles. Cut with ravioli press mould or fluted pastry cutter. Gently arrange the individual ravioli on a cookie sheet lined with wax paper or a generous dusting of flour. If cooking soon just cover with a towel to prevent drying. Ravioli may be frozen on the cookie sheet for storage. Place in a plastic bag after frozen. Use 4 quarts of salted boiling water per pound of fresh or frozen ravioli. Stir the ravioli gently until the water returns to a boil and boil for about 4 minutes for the fresh ravioli. Add an extra minute for frozen ravioli. When the ravioli are done, carefully pour them into a colander to drain the water. Divide into serving plates and top with the sauce. Buono Appitito! |
| Pasta Flour |
