I was inspired to make pasta at home after my recent trip to Napa wine country, where I was surrounded by beautiful Italian-style architecture and vineyards. These stuffed ravioli are a true labor of love but worth every bit of arm muscle to make. The key is to trust the process and keep working everything until it comes together - a great life lesson if you ask me! It's also my new favorite method to repurpose leftovers in an elegant way by using it in the filling. Top Tip: When making fresh pasta dough, use a 1:1:1:1 ratio of 1 cup flour to 1 egg to 1 pinch of salt to 1 drizzle of extra virgin olive oil (around 1 tbsp). I doubled the recipe this time because I needed 2 layers for both sides of the ravioli.
For the filling, mix together your ingredients, including any leftovers you think will go well with the dish and set aside in the refrigerator until you need it. (I had a steak, vegetable and goat cheese filling from the previous test round of ravioli, so I added ricotta cheese and fresh basil to stretch out the mixture even further.)
When rolling the pasta sheets out, make sure to roll them out as thin as possible. The pasta will expand once boiled in water, so the sheets of pasta will need to be rolled out thinner than you think. It's also much easier to drape over the larger piece over the smaller one than the other way around - otherwise you may not have enough past for the second layer if the top piece is too small. If you don't have anything to shape the ravioli with, use common household items you already have; I used an empty spice jar.
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What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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