John Myers
Homemade Ravioli
The perfect homemade ravioli recipe with a picture and simple step-by-step instructions.
- 250 g Flour handy
- 2 Eggs
- Salt
- 6 tbsp H2O for the dough
- 3,5 liter H2O to boil
- Prepare the dough as follows: Put the flour on the pastry board, sprinkle with salt, make a well in the middle, add the eggs, mix with the flour.
- If the mixture is still too dry, add water spoon by spoon; I gradually needed 6 tablespoons of water.
- Knead diligently by hand until a firm dough is formed that no longer sticks, otherwise add a little flour.
- Shape the dough into a ball, wrap it in a damp cloth (not wet!) And let it rest for half an hour.
- Roll out the dough on a floured surface and then cut out round pieces for the ravi. Add 1-2 teaspoons of a filling in the middle of the cut-out pieces. I was able to make 5 large and 4 small ravi from this amount of dough. In between, bring 3.5 liters of H2O to a boil in a large saucepan.
- Only when the water is boiling add 3 tablespoons of salt and 1 tablespoon of oil; the oil prevents the ravioli from sticking together. Now slide the raw ravioli into the gently boiling water and cook for about 4 minutes until they all float on the surface of the water.
- Note 7: Excess ravi can be frozen well, as can the filling. My filling was a mixture of mushrooms, onion, garlic, creme fraiche, fried mozzarella, salt, pepper, and fried allspice.
- Arranged on the plate you can of course spice it up with a tasty sauce and a tasty salad – see photo: the dark, almost black and green on the edge of the plate is of course a tasty pumpkin seed oil. Waltl wishes a meal with a meat-free dish.
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