Quote of the day from my oldest: “This is the first time we’ve made a craft we can eat!”
I guess that’s what ravioli making seems like to kids. Personally I thought two hours was a long time to spend making one meal, but they had fun in the kitchen. I think next time we’ll just make pasta. By the time the ravioli was finished I didn’t feel like making a sauce for it, so we just had it with melted butter. It was fun to spend time in the kitchen with the older kids. That pesky school time really cuts into our hanging out time. :)
They’re so proud of the dinner they made. :)
To make ravioli, start with a basic pasta dough:
2 1/2 cups semolina flour (I haven’t experimented with other flours, but I believe you could use bread flour here – Please let me know your results if you try this with different flours.)
1 tsp salt (approx)
2-4 tbsp water
Make a mound of flour on a clean work surface. Create a divot in the center of the mound (looks like a volcano). Crack your eggs into the center and add your salt. Use a fork to break up the eggs a bit and then use your hands to incorporate the eggs into the flour. (This will get messy!)
Once you mix that together as best you can, slowly add water to the dough until it comes together and forms a ball. (You may not use all of the water.) Knead it for a good 5 minutes. It should be a very firm dough.
Wrap it in plastic wrap and set aside for about 15 minutes.
Get your pasta machine ready and mounted on your countertop. I use an old Atlas pasta maker similar to this one. Divide the dough into 4 pieces. Rewrap the pieces you are not using.
Roll out the dough starting with the widest setting. If the pasta breaks apart while you are rolling it, don’t worry. Just keep folding it back together and feeding it through until you have one sheet. Then keep moving your setting up until you roll it through setting number 5. It will be very thin and almost transparent.
Now you are ready to make ravioli!
I used a ravioli maker but you could easily make ravioli without one. You just need to lay out your sheet and put spoonfuls of filling along it. Then fold the pasta over to make pockets. You may need to wet your fingers to make a tight seal. Then cut with a fluted cutter or a pizza cutter.
For filling, we sauteed some spinach in butter. Then mixed it with a cup of ricotta, a little parmesan, nutmeg and one egg.
Boil these for 4-5 minutes and enjoy!
Not something to prepare on a busy day, but a fun project with the kids! And it’s a good thing the twins napped well while the older kids and I made these, because this is what they do when they’re in the kitchen: