For many people, making pasta, especially ravioli, seems like something you can only do if you’re Italian. Not true! I took take a couple cooking classes to learn how to make ravioli, but you only need to read this post. Once my family discovered I could make ravioli, our Thanksgiving dinner entree was set.
There are a variety of tasty fillings, but today I filled my Thanksgiving ravioli with an artichoke filling. When I use two fillings, I also make spinach ravioli in addition to the plain ones. That way people can tell which ravioli has which filling.
One great thing is that you can make ravioli and freeze them. And just today, I finally figured out the best way to freeze them without trying to dry them first. So put on your apron. Here we go. (There’s still plenty time to make them for Thanksgiving or plan ahead for Christmas.)
2 ¼ c. flour
3 large eggs
1 t. salt
Mound flour on clean countertop or table. Make a well and add salt. Carefully break in eggs. Gently mix salt and eggs together with a fork. Slowly incorporate in the flour until you get a paste. Use your fingers to continue incorporating flour until the dough has absorbed as much as it can without becoming stiff and dry. Keep getting rid of hard, crusty bits from hands/table/flour. Knead dough for about 10 minutes until it’s smooth and elastic, adding in more flour if it becomes sticky. Dough should spring back when poked gently with a finger. Let rest for 20 minutes, covered with a slightly damp dishtowel.