FRESH PASTA RECIPE RAVIOLI RECIPES

FRESH PASTA DOUGH RECIPE | BON APPéTIT

Fresh Pasta Dough Recipe | Bon Appétit image

This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Provided by Rick Martinez

Yield Makes about 1 pound

Number Of Ingredients 4

Ingredients

3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with cloth bowl cover and let rest at least 30 minutes.
Cut and roll as desired. Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

HOW TO MAKE HOMEMADE PASTA DOUGH | FRESH PASTA RECIPE ...

How to Make Homemade Pasta Dough | Fresh Pasta Recipe ... image

Provided by Giada De Laurentiis

Total Time 45 minutes

Cook Time 15 minutes

Yield 1 1/4 pounds pasta dough

Number Of Ingredients 5

Ingredients

2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

More about "fresh pasta recipe ravioli recipes"

SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

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FRESH EGG PASTA RECIPE - NYT COOKING

This adaptable pasta recipe will work with whatever flour you’ve got in the pantry. Using the “00” gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law. Use your judgment. If the dough seems too wet and sticky to work with, add a bit more flour; if it seems too dry to come together into a smooth, satiny ball, add a bit more oil. The pasta is wonderful cooked right away, but you could dry it for future use instead. Let it hang in strands over the backs of your kitchen chairs or on a washing line if you have one. Or you can curl handfuls of pasta into loose nests and let them dry out on the sheet trays, uncovered.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine italian
Calories 243 per serving

Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.

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PASTA DOUGH FOR RAVIOLI RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Cuisine italian

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

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HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER

Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving

1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
3. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
5. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
6. How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
7. If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
8. Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
9. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
10. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
11. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
12. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
13. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

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BASIC FRESH PASTA DOUGH RECIPE - NYT COOKING

Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 197 per serving

Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

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FRESH PASTA RECIPE - BBC FOOD

A classic Italian fresh pasta recipe. Experiment by adding your own flavourings and making different pasta shapes.
From bbc.co.uk
Reviews 3.3
Cuisine Italian

Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)

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RAVIOLI SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

We adore pasta, so I used it as the inspiration for this soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. —Shelley Way, Cheyenne, Wyoming
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, Italian
Calories 235 calories per serving

In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

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RAVIOLI WITH SAUTEED ASPARAGUS &, WALNUTS - EASY PASTA RECIPES

The quick and easy way to prepare dinner for your family.
From womansday.com
Total Time 20 minutes
Category dinner party, dinner, main dish
Cuisine Italian
Calories 417 calories per serving

Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the Parmesan.

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FRESH PASTA RECIPE | ALLRECIPES

Italians use this pasta recipe, but Italian eggs have less egg white than american eggs, I usually use 4 c flour, 4 yolks, 3 whites. Make sure to put plenty of salt in the pasta water when you cook this, otherwise it will be bland. Makes great lasagna, fettucini, ravioli.
From allrecipes.com

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We have a huge variety of restaurant quality gourmet fresh pasta, ravioli and sauces available for convenient home delivery. Our selection includes traditional favorites like spaghettini , linguini , and tortellini , but look further and you'll see unique and exquisite varieties like black and white striped lobster ravioli , fresh …
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PASTA WITH FRESH TOMATO SAUCE RECIPE | ALLRECIPES

Really simple recipe. Other than boiling the pasta, this recipe only takes a minute to make. Chop up some tomatoes and red onion. Slice some basil. Toss cooked pasta …
From allrecipes.com

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FRESH PASTA RECIPES - GREAT ITALIAN CHEFS

There's something for everyone in our collection of fresh pasta recipes. If you're just starting out on your pasta journey, Filippo Trapella's Homemade tagliatelle recipe is a good starting point, or you can give Massimo Spigaroli's Herb and ricotta ravioli …
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FRESH PASTA RECIPE - SERIOUS EATS

03/01/2021 · Narrow the setting by 1 notch and repeat Step 7. Repeat once more (the dough should now have passed through the third widest setting). …
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FRESH PASTA DOUGH FOR RAVIOLI - BETTER HOMES & GARDENS

With just a few items from your pantry, you can easily make homemade ravioli dough at home. Easily customize this ravioli dough recipe by stuffing them with tasty fillings such as ricotta or beef. Enjoy your ravioli pasta …
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RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE

12/07/2021 · Depending on the size of your dough, this can be 1/2 to 1 1/2 teaspoons of filling. Don't overfill, since the pasta won't stay sealed while it is being boiled. Seal the edges with a little water and press out any air. Boil the ravioli or tortellini for just a few minutes, or until they float. This recipe …
From thespruceeats.com

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RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE

12/07/2021 · Boil the ravioli or tortellini for just a few minutes, or until they float. This recipe makes enough filling for about 50 small ravioli. If you have extra ricotta and spinach filling or don't get around to making homemade ravioli, use the filling to make calzones, as a lasagna layer, or combine with a little pasta water to make a creamy pasta …
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FRESH PASTA RECIPE FOR TWO - THE SPRUCE EATS

15/11/2021 · Homemade pasta is not as difficult as you might think, especially when you're serving just two people. This homemade pasta recipe is a perfect size, and the smaller the batch, the easier it is to make. A simple dough of flour, egg, and oil is made first, and then it is run through a pasta …
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GLUTEN FREE PASTA RECIPE: GREAT GLUTEN FREE RECIPES THAT ...

07/11/2016 · Fresh pasta is just really really special. There are a couple varieties of fresh gluten free pasta that you can buy, mostly at Whole Foods. I admit, I’m sometimes tempted to try just one package. But at over $15 for 9 ounces, it just isn’t happening. You don’t need a pasta machine to make this gluten free pasta recipe…
From glutenfreeonashoestring.com

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HOMEMADE VEGAN PASTA RECIPE (EGGLESS PASTA DOUGH) - BIANC…

30/01/2019 · While there is also eggless pasta available in the supermarkets, most fresh Pasta dough recipes are typically made with eggs. In this homemade vegan pasta recipe, however, I use absolutely no eggs. All you need is flour, semolina flour, water, plus a pinch of salt. If you’re a gluten-free eater, you can find a gluten-free option mentioned in the recipe …
From biancazapatka.com

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EASY KETO RAVIOLI RECIPE HACK (NO PASTA NEEDED!) - HIP2KETO

27/09/2020 · Introducing keto ravioli! This delicious low carb dish is great to serve as an appetizer or even as a main course. All the delicious ravioli flavor you love without all the added carbs. My family practically asks me to make this meal every day, it’s that good! What’s more impressive is the minimal ingredients list required to make keto ravioli.
From hip2keto.com

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HOMEMADE PASTA DOUGH RECIPE | LEITE'S CULINARIA

24/10/2021 · Homemade pasta dough—we’re talking the fresh stuff made from scratch in your own kitchen according to Italian tradition. It has a taste and texture that’s every iota as spectacular as you’d imagine. There are countless variations on how to make fresh pasta. Some more complicated than others. Yet this straightforward recipe …
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BEST RAVIOLI FILLING RECIPES AND PASTA SAUCE PAIRINGS ...

20/02/2020 · Using our top-rated sauces and homemade ravioli filling recipes you can design your own ideal flavor pairings to star in a rave-worthy Italian dinner. First, we explain how to make the dough from scratch, then we offer some of our best ravioli filling ideas. Lastly, it's time to get saucy: We're dishing about the tastiest pasta …
From bhg.com

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THE SCIENCE OF THE BEST FRESH PASTA - SERIOUS EATS

07/03/2021 · You could be sitting down to fresh ravioli, tortellini, or a hearty lasagna in under two hours. And yet, if you do a quick search for pasta recipes…
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55 QUICK PASTA RECIPES - TASTE OF HOME

30/01/2019 · Make everyone happy at suppertime with these quick pasta recipes. Each dish is ready in 30 minutes or less. ... like this saucy one-pot chicken pesto pasta recipe. —Kimberly Fenwick, Hobart, Indiana. Go to Recipe . 11 / 55. Taste of Home. Spicy Veggie Pasta …
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BEEF RAVIOLI RECIPE | CDKITCHEN.COM

With fresh dough, homemade marinara and beef filling, this dish has that incredible flavor you'll only find from a labor of love. Sign up for our ... see more pasta with beef recipes see more ravioli recipes. About CDKitchen . Online since 1995, CDKitchen has grown into a large collection of delicious recipes …
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25+ HIGH-PROTEIN PASTA RECIPES - EATINGWELL

30/07/2020 · These high-protein pasta recipes are a delicious choice for tonight's dinner. We pack at least 15 grams of protein per serving in these recipes thanks to ingredients like chicken and shrimp. Recipes like Linguine with Creamy Mushroom Sauce and One-Pan Chicken Parmesan Pasta …
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BAKED RAVIOLI | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!

This baked ravioli is simply to die for. The great thing about this is, if you don't like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe…
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20 FAT-BURNING PASTA RECIPES FOR WEIGHT LOSS | EAT THIS ...

30/10/2015 · We've rounded up 20 portion-controlled pasta recipes full of flavorful, fat-burning ingredients that will fill you ... Plus, this pasta recipe has 15 …
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