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About Ravioli Pasta
Ravioli have been around for ages. The Romans loved them and even royalty served them at great royal banquets. In Italy, every family has its own way of making ravioli. And the fillings, vary from place to place. In the north it’s meat and cheese, in the south it’s vegetables. But one thing is for sure – Italians really like this food. But to be honest, who doesn’t?
Making homemade ravioli without machine may sound difficult, but it’s really quite simple. Just mix the flour and eggs. Knead it until it’s smooth. Roll it out thin, put some filling in the middle and close it. Drop it in boiling water for a few minutes and you’ve got a tasty meal that’ll make you smile.
Grab the following tools:
- Rolling pin
- Ravioli cutter or a sharp knife, or like me, a pizza cutter
How to make homemade ravioli without machine?
Step 1: Roll out the pasta dough.
Now that you have your filling ready, it’s time to work with your homemade pasta dough. Use a rolling pin to roll it out into thin sheets.
Step 2: Add the filling
Lay one sheet of pasta flat on a clean, floured surface. Carefully spoon small amounts of your chosen filling onto the pasta sheet, leaving enough space between each mound of filling. This space will allow you to create individual ravioli pockets.
Step 3: Make the ravioli
Carefully place another sheet of pasta on top of the one with the filling. Press down around each mound of filling to eliminate any air bubbles and seal the edges. This step is essential to prevent the ravioli from bursting during cooking.
Step 4: Cutting the ravioli
Use a ravioli cutter or sharp knife to form individual ravioli. Make sure the edges are well sealed to maintain the integrity of your pasta. Trim any excess dough if necessary.
Step 6: Seal the edges
For both practical and aesthetic reasons, use a fork to press the edges of the ravioli together. This not only ensures a secure seal, but also creates a decorative pattern that adds a touch of elegance to your dish.
Step 7: Cook the ravioli
Bring a large pan of salted water to the boil. Gently add your homemade ravioli to the boiling water. Fresh ravioli will cook quickly, usually in about 2-4 minutes or until they float to the surface. Keep a close eye during this stage to avoid overcooking.
Step 8: Serve the ravioli
Carefully remove the cooked ravioli with a slotted spoon and drain any excess water. Serve your homemade ravioli with your favourite sauce. Whether you prefer a classic tomato sauce, a savoury combination of brown butter and sage, or a rich and creamy Alfredo sauce, the choice is yours.
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