Pasta Dough For Ravioli Recipes

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EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

RAVIOLI PASTA DOUGH



Ravioli Pasta Dough image

Italians use a very fine flour called "00" in pasta dough, but all-purpose works well, too. (Teitel Brothers sells "00" flour; King Arthur Flour sells an Italian-style flour similar to "00.")You won't use all 4 cups of flour, but the extra helps keep the eggs contained in the well. Use this dough in my recipes for Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce and Goat Cheese & Fresh Herb Ravioli with Asparagus & Brown Butter.

Provided by Alan Tardi

Yield Yields 1 lb. of dough.

Number Of Ingredients 4

18 oz. (4 cups) unbleached all-purpose flour or "00" flour, or a combination
4 large eggs
1 tsp. extra-virgin olive oil
1/2 tsp. coarse salt

Steps:

  • Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don't breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn't easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary. A deep, wide well of flour makes a tidy mixing bowl.
  • Wash and dry your hands. Knead the dough on the lightly floured surface until it's a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it's very sticky, knead in more flour. When the dough is sufficiently kneaded, a finger dent will bounce back.
  • Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.

Nutrition Facts : Calories 480 kcal, Fat 70 kcal, SaturatedFat 2 g, TransFat 8 g, Carbohydrate 84 g, Fiber 3 g, Protein 19 g, Cholesterol 215 mg, Sodium 300 mg, UnsaturatedFat 5 g

PASTA DOUGH FOR RAVIOLI



Pasta Dough for Ravioli image

Provided by Sam Sifton

Categories     main course

Time 1h

Number Of Ingredients 5

2 cups all-purpose flour, or more as needed
1 teaspoon kosher salt
3 large eggs
2 large egg yolks
2 tablespoons olive oil

Steps:

  • Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir with a fork, use your hands. Knead dough in the bowl or on a lightly floured board until it is quite stiff and no longer sticky. Sprinkle with a little flour. Cover with plastic or a cloth, and let it rest for about 30 minutes.
  • Lightly sprinkle a wooden board with flour. Cut off one-third of the dough; keep the rest covered while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Roll a rolling pin over the dough up and down, left and right. Flip the dough over about every two dozen rolls. If the dough sticks, dust with more flour. Repeat until the pasta is roughly 24 inches in length and 8 inches wide. Dust with flour and set aside; repeat with remaining dough.
  • To form jackets for ravioli, cut each sheet of dough into rectangles about 24 inches long and 4 inches wide, trimming edges neatly.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 0 grams, TransFat 0 grams

RAVIOLI DOUGH



Ravioli Dough image

This is the recipe is used by Chef Thomas McNaughton of San Francisco restaurant Flour + Water whenever he makes ravioli or a variety of other stuffed pastas, such as his Pumpkin Tortelloni with Sage and Pumpkin Seeds. McNaughton emphasizes that pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable-and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, he recommends kneading the dough for 10 to 15 minutes.

Provided by Kelton.A

Categories     < 30 Mins

Time 20m

Yield 20 OZ

Number Of Ingredients 5

2 well-packed cups 00 flour (12 1/2 oz./360 g)
1 teaspoon kosher salt
1/2 cup whole egg (about 2 large eggs)
1/3 cup egg yolk (5 to 6 yolks)
1 1/2 teaspoons extra-virgin olive oil

Steps:

  • Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
  • Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
  • Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
  • When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
  • When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
  • To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.

HOMEMADE RAVIOLI



Homemade Ravioli image

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 28

5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.

PASTA DOUGH FOR LOBSTER RAVIOLI



Pasta Dough for Lobster Ravioli image

Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Yield Makes enough for 12 (2-inch-round) raviolis

Number Of Ingredients 4

3 large egg yolks
2 large eggs
1 tablespoon olive oil
2 cups plus 3 tablespoons '00', flour plus more for work surface

Steps:

  • In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
  • Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.

PASTA DOUGH



Pasta Dough image

This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes enough for 4 to 6 servings

Number Of Ingredients 6

1 1/2 cups "00" flour
6 1/2 cups all-purpose flour
10 large eggs
4 large egg yolks
1 teaspoon salt
2 tablespoons extra-virgin olive oil

Steps:

  • Mound both flours in center of a large work surface, and make a well in the middle. Crack eggs into the well and add yolk, salt, and olive oil.
  • Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
  • Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Divide dough into 6 equal pieces; wrap each piece in plastic wrap until ready to use.

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