Hi I'm Julie Deily from The Little Kitchen
and today I'm going to show you how easy it
is to make ravioli at home!
I used my KitchenAid stand mixer, pasta attachment
and a $13 ravioli maker.
Use the beater attachment to combine all of
your ingredients and then switch to the dough
hook.
Knead the dough for 2 minutes and then cover
it and let rest for 20 to 30 minutes.
Then cut it into four portions.
You're going to work with one piece at a time,
so cover the rest while you're not working
with it.
Flatten it into a rectangular shape and add
flour to both sides.
Attach the pasta sheet roller to your stand
mixer and set it to #1.
Turn on the stand mixer to speed 2 and run
the pasta dough through the pasta sheet roller.
While on #1, fold the dough in half and run
it through again.
I do this several times.
Be sure to add a little bit of flour on each
side of the dough between passes through the
pasta sheet roller.
You only want to fold the dough on the #1
setting.
Change setting to #2 and pass the pasta dough
through the sheet roller.
I do this twice and then twice each on #3
and then #4 so it gets pretty thin.
After rolling the pasta out, I get my ravioli
maker out and lay the pasta sheet on top of
the filler.
Push the pasta sheet into the ravioli cavities
and adjust the sheet as needed.
I made a spinach and ricotta filling that
I put into the refrigerator while the pasta
dough was resting earlier.
Fill each ravioli with about a teaspoon, I
use my fingers to ensure it gets all the way
in there and there's no air pockets.
You can experiment with different fillings.
I even made a chicken sausage and asiago cheese
filling for my raviolis...I'll definitely
share that recipe soon!
After you're finished filling your pasta,
add another pasta sheet on top and using your
hands, you're going to push down to ensure
the sheets are pressed together; you don't
want any air pockets.
Then cut the pasta sheet at the end with kitchen
shears.
Once again, press down with your hands and
pat it a little, we want to make sure to seal
the raviolis.
Flip the ravioli filler and remove the filled
pasta sheets.
Then put the ravioli cutter on the ravioli
sheets and line it up correctly.
And then flip it over with the ravioli sheets.
We're going to use this to cut the raviolis.
Run a rolling pin over the top, back and forth.
When you're done, remove the excess pasta
and and flip it over.
Since we floured the pasta sheets, it should
come right off.
Then lightly, tear the raviolis a part.
I like to freeze my raviolis for later.
So they don't stick together, Put them on
a parchment paper lined baking sheet to flash
freeze for a few minutes.
Then, put them into a zippered plastic bag
and place them in the freezer.
For the entire recipe including step by step
photos and how to make these baked or fried
ravioli appetizers, visit thelittlekitchen.net
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