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There is nothing better in this world than a giant bowl of homemade fresh pasta. Having made fresh ricotta last week, I decided to try out raviolis again. I made meat raviolis a few weeks ago, but was not in love with the dough. This time, I armed myself with a different pasta recipe, and a fresh perspective (and a better rolling pin!).

Here’s what you need –

  • 2 cups flour
  • 1 tsp salt
  • 3 eggs, plus one for egg wash
  • 2 tbsp olive oil
  • cornmeal

I used my KitchenAid fitted with a dough hook. Combine flour and salt. Add one egg at a time. Slowly drizzle olive oil. Knead for 10 minutes (using the dough hook!) until a ball forms. I found also kneading a few times by hand helped at the end. Roll into a ball, and cover with plastic wrap. Let the dough sit for at least 30 minutes.

To make the raviolis, roll out the dough super thin (we’re talking 1/16 of an inch if you can get it). Use the corn meal to keep the dough from sticking. If you have a pasta machine, that’s even better. (On my Christmas list). Using a round cookie cutter (or cup), cut out each ravioli. Scoop 1 tsp of ricotta on half of it. Brush the egg wash on the edges, and fold over. Repeat until you get bored.

Boil a large saucepan of water. Drop in and cook for about 5 minutes, stirring frequently. Serve with tomato sauce (recipe for that coming soon!).

(Yes, I may or may not have made pork meat balls too. I literally found a meatball recipe, and replaced the beef with pork. Of course I didn’t write it down, so I won’t try and dictate it here. Although I think the original was an Alton Brown, if that helps).

Since I had leftover pasta dough, I proceeded to make another dish the next night. This time I rolled the dough very thin and using a pizza cutter, made strips (here’s where the cornmeal helps out!).

Served with fresh tomatoes from the farm, chives and roasted corn. And Romano cheese. Cannot forget that.

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