Ravioli

Dough Ingredients

300g Flour
Generous pinch salt
4 eggs, lightly beaten
15 - 45ml extra light olive oil
Extra flour, for dusting

Day 1 Dough Directions

1. Place flour and salt in mixer bowl. Attached bowl and flat
beater, turn the paddle twice to fully incorporate the
salt.
2. Pour in your eggs and 7 mL oil. Turn to speed 2 and mix for 30 to 60 seconds.
 Ask Chef Adams if you should add more oil if the dough is too dry. This will only
be done in small increments.
3. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2
minutes.
4. Remove the dough and knead by hand until smooth by pressing the heel of your hand
into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and
repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of
play-doh.
 The dough can be wrapped tightly in plastic wrap and place in fridge. This will
only be good for one day.
Ravioli Filling
Classic Italian
Three-Cheese Ricotta & Spinach Mushroom Butternut Squash
Meat & Cheese
½ eggs 225g ricotta ½ cup ricotta 454g crimini 1 ¼ lbs butternut
1 ½ tsp parsley 55g mozzarella 140g spinach mushrooms squash (boiled)
85g ground beef 25g parmesan ½ egg 2 shallots ½ cup ricotta
85g ground pork 3 cloves garlic ½ cup Parmesan 1 clove garlic ½ egg
115g ricotta 5 fresh basil leaves ¼ tsp freshly ½ tsp thyme 4 garlic cloves
¼ cup parmesan ½ egg grated nutmeg ¼ cup ricotta 1 Tbsp olive oil
¾ tsp olive oil 2 pinches salt & 2 Tbsp parmesan ¼ cup parmesan
¼ tsp kosher salt pepper 2 pinches salt & ¼ tsp dried sage
¼ cup spinach pepper
chopped

1. Cook meat, onion, garlic, spinach &/or mushrooms over medium heat in a frying pan. Or boil squash
until easily forked.
2. Combine ingredients in a food processor and pulse gently until combined.

Ravioli Sauce
Traditional Alfredo Sauce Kale Pesto Herby Parmesan Brown Butter Sage
Marinara sauce Cream Sauce Sauce
400mL canned 80g butter 1 cup torn kale (no ½ Tbsp olive oil 2 tablespoons butter
tomatoes ½ cup 12% cream stems) 250ml heavy cream 5 whole fresh sage
1 Tbsp olive oil 1 garlic minced ¼ cup parsley 2 Tbsp parmesan leaves
¼ onion sm. diced 45g grated 2 Tbsp olive oil 1 clove garlic Garnish with:
1 cloves of minced Parmesan cheese 2 pinches salt 1 pinch nutmeg ¼ cup toasted pine
garlic TT salt and pepper 1 clove garlic 1 sprig thyme nuts
2 Tbsp grated ½ lemon - juiced TT salt and pepper freshly grated
carrot 3. Melt butter in a 2 Tbsp raw almonds parmesan cheese
2 pinches red pot and sauté 1. Heat a little
pepper flakes garlic until 1. Pulse the kale, olive oil in a 1. Pulse the kale,
1 pinch of salt & fragrant, but not olive oil, salt, large pan and olive oil, salt,
pepper brown garlic, and fry the chopped garlic, and lemon
½ tsp basil 4. Add cream heat lemon juice in a garlic. Add the juice in a food
until just before food processor cream, thyme, processor until
1. Sautee onion, a boil. until smooth. nutmeg, salt smooth
garlic, carrot, 5. Stir in cheese 2. Add the and pepper. 2. Add the almonds
salt, pepper and over medium almonds and Stir and bring and pulse until
red pepper heat until pulse until the to a boil the almonds are
flakes incorporated, almonds are 2. Turn low and ground to
2. Add the this will thicken ground to add the freshly desired
tomatoes and the sauce. desired grated consistency
bring to boil. consistency. parmesan. Stir
Reduce the heat until slightly
to medium-low thickened
and simmer,
uncovered, until
the sauce
thickens
Day 2 Rolling Pasta Directions

1. Cut the dough into quarters. Set one quarter on work

surface and cover remaining dough with a damp dishtowel.
2. Flatten dough quarters into an oblong shape abought ½
inch thick.
3. Set pasta maker to the widest setting (#1) and pass dough
through machine 3 times. Fold the dough in half at least
once during your 3 times through the machine.
4. Narrow the pasta maker by 1 notch and pass dough
through machine 3 times. Fold the dough in half at least
once during your 3 times through the machine.
5. Continue passing the dough through the rollers reducing
the thickness by 1 notch each time until it reaches the desired thickness (approximately notch
#6). It should now be very delicate and elastic to the touch, and slightly translucent.
6. Place rolled dough onto a work surface
7. Cover dough with damp dishcloth to prevent drying, then repeat the folding and rolling steps
with the other 3 pieces of dough.
8. Once all your dough is finished being rolled to the desired thickness cut the dough into 12-14
inch segments

Assembly of the ravioli

9. Lay your sheet of pasta on a clean surface dusted with flour.

10. Lightly press your stamp of choice onto the pasta so you have a rough guide of where to put the
filling. You only want to mark the pasta and not cut it. Place the filling (around 1 heaped tsp) in
the middle of each ravioli mark. Fold the dough in half, then using the stamp cut out your
raviolis.
11. Meanwhile prepare your sauce.
12. Once the ravioli are ready bring a
large pot of salted water to a boil.
Add the ravioli to the water and
cook for around 4 minutes.

https://www.theclevercarrot.com/2022/10/beginners-
guide-to-fresh-homemade-ravioli/
https://allourway.com/homemade-italian-ravioli-meat-
cheese-filling/
https://selfproclaimedfoodie.com/four-cheese-ravioli/
https://www.thespruceeats.com/ricotta-and-spinach-filling-
recipe-1808376
https://pinchofyum.com/butternut-squash-ravioli
https://selfproclaimedfoodie.com/butternut-squash-ravioli/
https://www.insidetherustickitchen.com/mushroom-ravioli/