My Nona’s Raviolis
Nona is an endearing Italian name for "Grandma"
And probably the name I'll use when my bonus daughters begin having their wee ones. In making raviolis, you need to start with a basic dough. Do you know why Raviolis are such a tradition in my home? Because it brings our family together especially since Ravis take ALL day to make. "All Day?," yes, All day! There are three parts to making authentic ravioli: The Sauce, The Pasta Dough and the Stuffing aka Filling! So, get ready for fun and creating family memories.
Basic Ravioli Dough
Ingredients
3 cups all-purpose flour
**make it Gluten free by using Cup4Cup all purpose Gluten free flour. Pro Tip: Even though Cup4Cup is meant to be the exact measurements of regular flour, it's always a smart idea to add whatever flour you're using slowly. Because altitude, humidity or ambient temperature can effect the texture of the pasta, remember that adding 1/4 cup flour at a time allows you to control the texture of the pasta. The perfect pasta texture should be flexible, not dry or easily broken.1 teaspoon salt
4 eggs (room temp)
2 tablespoons olive oil
1 yolk, for egg wash (room temp)
Ravioli "Stuffing" to follow
Directions
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. **When using gluten free flour, you should still let the pasta dough rest... come on.... it's been through a lot already, don't ya think?
While letting the pasta dough rest, Let's make the Ravioli "Stuffing."
My Version of Grandma Katie's Ravioli "Stuffing"
Of course this isn't my actual family recipe... who really gives that up? I will give you my version of my Grandma Katie's recipe. My palate has changed over the years and have made my recipe my own. Maybe you have a favorite meat, use fresh herbs or essential oils (eos). I encourage you to make the raviolis your own. Keep tasting your ravioli stuffing and i'm sure that if you like it, everyone else will too.
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds ground chicken or turkey
Freshly ground pepper
8 ounces Portabella mushrooms, halved
2 cloves garlic, thinly sliced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley and basil
Directions
Season the ground chicken or turkey with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the garlic and vinegar and cook about 2 minutes. Return the chicken to the skillet and add parsley and basil.
Let cool.
Once cooled, you can place the chicken or turkey "stuffing" aka filling into a bowl and blend completely with your hands. Pro Tip: Use a food processor or Meat Grinder to blend all the ingredients completely.
Set the Ravioli "Stuffing" aside, we're gonna get the pasta ready to "Stuff."
Return to your ball of dough. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled stuffing about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking.
Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
Don't discard the Pasta Water.... We'll need this soon.
*For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.
Pro Tip: If making ravioli in advance, dust with cornmeal to prevent them from sticking and place them in the freezer for up to 6 months.
Pro Tip 2: Even though Cup4Cup is meant to be the exact measurements of regular flour, it's always a smart idea to add whatever flour you're using slowly. Because altitude, humidity or ambient temperature can effect the texture of the pasta, remember that adding 1/4 cup flour at a time allows you to control the texture of the pasta. The perfect pasta texture should be flexible, not dry or easily broken.
Pro Tip 3: You can also use a handmade "Ravioli Roller" to make the ravis even and seal the edges better. When using the Ravioli Roller, you'll just spread the stuffing out on the first half of the dough. Plus, it makes you look like an Italian!
The Sauce
Now, this isn't traditional red sauce because I'm not using a traditional red meat base ravioli. But, I know you'll like it.
Ingredients:
Freshly ground pepper
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
Directions
Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Set aside because you'll need it when the Ravioli are cooked.