If you happen to have a couple of hours to spare, I highly recommend making your own pasta at least once in your life, especially if you have a kitchen aid. Fresh pasta is very simple to make, and I always freeze leftover dough for next time. Once you get the hang of the basic pasta recipe, you can venture off to the colored, healthier varieties like spinach.
There are a lot of recipes out there that tell you to make a well in the flour and whisk the eggs in the center so that it pulls the flour off the sides. Then it tells you to start kneading the dough by hand. Those recipes always involve an arm workout, and I’ve been disappointed by the texture for most of them. This recipe I’ll be giving you today give you the ‘al dente’ texture you’ve come to love with pasta. ‘Al dente’ means “firm to the bite,” and it’s a standard the Italians have set in order to avoid eggy, mushy, overcooked pasta. The semolina flour in this recipe helps keep that firm texture, as does the extra gluten in the bread flour. I have tried using AP flour before, but the pasta ended up being a big more puffy and soft than I prefer.
I went with a chicken filling, because plain cheese just doesn’t cut it for my husband. If I end up cooking him a vegetarian meal, he will come back in a hour saying he’s hungry again. You can always choose to go with a simple ricotta filling if you want to cut back on the time spent on making these raviolis.
- 15 min
- 4 min
- Ready in:
- 1 h 19 min
- Mix the bread flour, semolina, and salt in a mixing bowl.
- Add the rest of the ingredients into the center of the dry, and mix with a hook attachment until smooth.
- The mixture should be sticky enough to pick up all the flour from the bottom of the bowl, but dry enough to not stick to your finger.
- Adjust the stickiness by adding a couple of drops of water or bread flour. A tiny bit of either can make a big difference, so add sparingly.
- Once you've achieved the right amount of "sticky" and the dough is smooth, cover tightly with plastic and let rest for 1 hour.
- Roll through a pasta machine to desired thickness or shape.
- Cook in salted boiling water just until tender (about 1-4 min depending on thickness).
Chicken Ravioli Filling
- 30 min
- 15 min
- Ready in:
- 45 min
- Brown the chicken in 2 tbsp of olive oil.
- Add shallot and garlic
- Delgaze with Marsala
- Add prosciutto and herbs.
- Sprinkle in bread crumbs and 1 tbsp parmesan
- Drizzle in 1 tbsp olive oil to keep moist.
- Discard bay leaves
- Add chicken to a food processor along with the egg, ricotta, 1 tbsp parmesan, and 1 tbsp olive oil. Pulse until combined.
- Chill before filling raviolis.
You are only browning the chicken, not completely cooking through. Completely cooking the chicken will result in dry ravioli filling.
Recipe adapted from The Food Network
Pro tip: Once you get the pasta going through the machine, attach the ends so it connects into one continuous band of pasta.
Make sure you keep flouring the pasta as it gets thinner so it doesn’t stick to itself! I rolled my pasta to a 3 thickness on my kitchen aid pasta roller. You can definitely go thinner, but it may be harder to work with if it keeps ripping.
Being the pastry girl that I am, I like to pipe my filling. Its faster, and not as messy!
Lay another sheet of pasta on top and press to seal around the edge of the filling.
Cut out your raviolis. There are many tools you can use for this step such as a pizza cutter, plain round cutter, or even a knife. If you’re using a pizza cutter or a knife, it will be easier to cut square raviolis.
Cook for these raviolis for 4 minutes in boiling water.