Fresh Pasta Dough for Ravioli
Source of Recipe
Will Pliler (Gastronomy Resturants)
List of Ingredients
2 cups cake flour (not self rising)
1/2 cup all purpose flour, plus additional for kneading
1 teaspoon salt
4 egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water
desired filling
1 egg white whisked for assembly
equipment
food processor
pasta machine
ravioli cutters, pastry cutter or sharp knife
Recipe
Place flour, salt, egg yolks, oil. and water in a food processor until mixture begins to form a ball, Knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes, (When Kneading, incorporate only enough flour to keep dough from sticking.) Wrap dough in plastic wrap and let stand at room temperature for 1 hour
Makes 1 pound of dough.
Divide dough into fourths or sixths. Keep one section for rolling. Wrap others in plastic wrap to prevent drying.
Roll first piece of dough through pasta machine several times (Pliler does his ten times) narrowing the setting each time until it is very
thin, but still manageable, Cut into two, equal-sized rectangles,
Working quickly so dough does not dry out brush one sheet of pasta with egg white, with a small ice cream scoop, place 1-ounce balls of desired filling equal distance apart on the pasta sheet, Brush second sheet of dough with egg white and place on top of first sheet with filling.
Press around each ball of filling so that no air remains inside and so the two layers of pasta stick together. (Air inside the ravioli will expand during cooking, causing ravioli to burst.)
Cut into individual pieces with a Knife,pastry wheel or ravioli cutter, repeat process with remaining dough and filling.
Ravioli can be cooked immediately or it can be placed on a well floured baking sheet and stored in the refrigerator for up to 2 hours. Or place on well floured cookie sheet and place directly into the freezer until ravioli is frozen solid. Transfer to large zipper lock plastic bag.
Frozen ravioli will store for up to one month.
To cook, place ravioli in a large pot of boiling water. Ravioli is cooked when it floats to the top, 2 to 4 minutes. (No need to defrost frozen ravioli, just add a few minutes to the cooking time.)
Serve with desired sauce and grated parmesan cheese.
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