Homemade Jumbo Ravioli
January 18, 2012
"Homemade ravioli tastes great! It takes a little time and elbow grease but, who doesn’t need a little upper body work out from time to time! :) I have been making this recipe for many years. I got it from an old Good Housekeeping cookbook. I have included the pasta dough recipe that I use, but you can use your own favorite recipe. I have also included a meat filling for this recipe, but you can very easily make spinach or ricotta filling. There are so many other light and tasty sauces that you could use for ravioli that I did not include the recipe for marinara sauce, even though that is what I use mostly. Ravioli can be frozen and cooked at a later date."
- PASTA DOUGH
- MEAT FILLING
- Serving Size: 1 (52.4 g)
- Calories 111.8
- Total Fat - 4.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 53.2 mg
- Sodium - 563.4 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 1.1 g
- Sugars - 0.2 g
- Protein - 6.6 g
- Calcium - 31.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Pasta Dough: In a large bowl, combine 1 cup of the flour and remaining ingredients. With mixer at medium speed, beat for 2 minutes, occasionally scraping bowl. With wooden spoon, stir in the rest of the flour to make a soft dough; adding a little more flour, if necessary.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes. Make meat filling or filling of your choice.
Meat Filling: In a 10-inch skillet over medium high heat, cook burger, onion, and garlic until hamburger is thoroughly browned. Remove from heat and drain of juices. Stir in egg, Parmesan cheese, and salt. Mix until well blended; set aside. Make the Ravioli.
Jumbo Ravioli: Cut the pasta dough into 4 pieces.
On a well-floured surface, with a floured rolling pin, roll one piece of the pasta dough into a 15x6 inch rectangle. With a pizza cutter, cut the rectangle crosswise into 6x3 inch pieces.
Drop rounded Tablespoonful’s of filling on the 3-inch side of each piece of pasta to within ¼ inch of edges. Beat one whole egg in a small dish. Dip your finger in the egg wash and coat the outside edges of the ravioli, or use a pastry brush.
Fold dough over meat filling, bringing ends together. Press all edges to seal. With a fork dipped in flour, again, firmly press down on edges to permanently seal pasta.
Place ravioli in a single layer on clean towel. Repeat with remaining pasta and meat filling. Let dry 30 minutes. Meanwhile, make marinara sauce or your favorite pasta sauce.
In a 5 quart stockpot, heat the water and salt to boiling. Drop in ravioli and cook about 10 minutes; drain on a paper towels or in a colander.
Arrange ravioli on a platter or individual plates and spoon sauce over ravioli. Sprinkle with parmesan cheese.
Makes approximattely 20 jumbo ravioli.
Tips & Variations
No special items needed.