Ready to curl up with a warm dinner and good book? We've got some ideas!
Today, we're making homemade ravioli from Lisa Scottoline's Eternal. This one has a lot of steps to achieve Italian specialty perfection so let's get started...
Dough...
Ingredients:
2 eggs
1 small bowl, 1 large bowl
1/2 cup warm water
1 tbsp olive oil
3 cups of all-purpose flour
Salt
Instructions:
1. Stir the eggs in the small bowl.
2. Add a little (1/4 cup) warm warm to the eggs and stir gently.
3. Add the olive oil.
4. Put the flour in the large bowl and make a ditch in the flour.
5. Add a dash of salt to the flour.
6. Pour the eggs into the center of the flour and blend. Add water if needed.
7. Knead the dough in the bowl until it forms a smooth ball.
8. Cover the mix with a id and cloth napkin so no light or air gets to the dough.
Filling...
Ingredients:
1 pound ricotta cheese
1 medium bowl, 1 small bowl
2 eggs
1/2 lb parmesan cheese, freshly grated
16oz chopped mozzarella
8oz shredded white cheddar
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tbsp basil
1 tsp black pepper
1 tsp nutmeg (secret ingredient!)
Instructions:
1. Put the ricotta in the medium bowl.
2. Beat the eggs in the small bowl and put them in the center of the ricotta, mix gently.
3. Add the parm. cheese, mozzarella, and 4oz (half) the cheddar.
4. Add the salt, onion powder, garlic powder, oregano, basil, and black pepper.
5. Add the nutmeg (the secret ingredient) and mix.
6. Add more cheese if it feels damp - should just be moist, not wet.
7. Mix and refrigerate for 30 mins.
Pasta making...
1. Set up the pasta machine to desired widths.
2. Sprinkle flour generously on work area.
3. Cut the blob of dough in half and flatter one half with your hands, adding flour to prevent sticking.
4. Rollt flat and roll the dough over the rolling pin, wrapping dough around the pin. Stretch gently.
5. Make dough in to square shape and cut into 2 inch wide strips - do not pull apart.
6. Cut through the center of each strip.
7. Feed the strips gently through the pasta machine.
8. Cut the now longer and flatter strips into 2x4 inch rectangles (approx.)
9. Repeat for the other half the dough.
Ravioli constuction...
1. With a tea spoon, get a small scoop of filling and place in the center of pasta rectangles.
2. Fold half of the rectangle over filling to make a pocket.
3. Use a fork to press the edges and close the pasta.
4. Repeat for every square.
Cooking...
1. Prep and start boiling your large pasta pot of water, make sure you do not fill to the brim.
2. When water boils, add 1 tsp of salt and 1 tbsp of olive oil.
3. Lower to medium boil and cook only five or six ravioli at a time. Don't cover pot.
4. Stir gently, preferrably with plastic spoon. Cook until soft, edible. Remove or drain.
5. Cover with your favorite sauce and serve!
Phew! That was a project but a delicious one!
Intrigued by the book? Check out the ebook on WV Reads available with your library card!
If you tried out this recipe, we'd love to know! Let us know on any of our social media pages feel free to share in person even!
As always, images and info are courtesy of other sites such as author web pages, Google, WV Reads, etc.
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