Ravioli
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 12 oz (340 g) pasta dough or 1 package of wonton wrappers
- Filling of choice (see below)
- Cheese Filling
- Crab Meat Filling
- Fresh Herb and Cheese filling
- Meat Filling
- Potato and Garlic Filling
- Smoked Salmon Filling
- Spinach and Ricotta Filling
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Divide the pasta dough into 4 equal pieces.
- Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle.
- Roll out another the same size. Cover with a damp tea towel.
- Place about 1 tablespoonful of filling about every 2 inches (5 cm) across and down the rectangle of dough in a checker-board pattern.
- With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a checker-board pattern.
- Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.
- With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.
- Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.
- Process the other two portions of dough in the same way.
- Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one wonton wrapper.
- Place 1 tbsp of filling in the centre of a pasta circle or wonton wrapper, wet the edges, and cover with another circle. Alternatively, use half the amount of filling.
- Fold over one edge of the circle (or wonton wrapper) to the other edge to form a semi-circular shaped raviolo.
- Crimp the edges
- Gently drop the ravioli into 1½–2 gallons (~8 liters) of gently boiling salted water. If boiling is too vigorous, the ravioli may break open.
- Stir gently with a heat-proof spatula to prevent sticking. Contrary to the dictates of purists, you may add a little olive oil to the water if you wish.
- Simmer the ravioli for about 8 minutes or until tender but not soft.
- Off the heat, remove the ravioli gently with a slotted spoon or a spider.
- Drain in a colander.
- Serve with tomato sauce, or with melted butter and Parmesan cheese.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Wooden spoon
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Spatula
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Slotted spoon
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Colander
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Rolling pin
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Pastry brush