Ravioli are surely one of the most tasty handmade pasta all'uovo "egg pasta" you can ever make. In Italy we make a distinction between pasta all'uovo (ravioli, tagliatelle, fettuccine) and traditional pasta (spaghetti, linguine). The distinction basically concerns the use of eggs that make those kinds of pasta more tasty and heavier and we don't consider them as much an "every day meal" as the traditional ones. The flour I've been using is the usual caputo 00 flour that is not as heavy as the American "all purpose" and definitely makes the pasta taste completely different. It's non-GMO and organic, which definitely adds to the health benefits.
Making ravioli takes a decent amount of time and effort, and a lot of patience but the result is so good that you won't regret it, especially if you're a true foodie. The traditional ravioli recipe is filled with spinach and ricotta, with a square shape, but you can also make a round shape and fill them with almost anything. In this recipe I've used with sausages and ricotta, which was amazing and definitely worth trying!
Try pairing a full bodied red wine with this dish, like Chianti Classico.
If you're up for an afternoon or evening covered in flour, and have some good music, get both ready because we're about to get started!
WHAT YOU'LL NEED:
Ravioli: (Serves 2)
WHAT TO DO:
PUTTING IT ALL TOGETHER
Let me know how your ravioli turn out, and if you have any ideas or suggestions, send them my way! Also be sure to follow me on Instagram and Facebook for more cooking ideas and tips!
Ciao amici! Welcome to my home and my table. I love inventing new recipes and can't wait to see what we can cook up together!