Ingredients
For the Pasta Dough:
2.2 lbs (1 kg) flour (preferably '00' flour for pasta)
2 1/3 cups (550 ml) water
2 tsp (15 g) salt
For the Filling:
2.2 lbs (1 kg) mozzarella di bufala (or fior di latte)
½ lb (200 g) smoked mozzarella (or provola)
1 lb (400 g) fresh basket cheese (or caciotta)
1 tsp (20 g) fresh chopped marjoram
2 whole eggs
Freshly cracked black pepper to taste
To Serve:
Parmigiano Reggiano,
freshly grated
Equipment:
Large bowl
Plastic wrap
Rolling pin or pasta machine
Sharp knife or ravioli cutter
Large pot for boiling Slotted spoon
Large piping bag
Instructions
1. Prepare the Filling Chop & Mix: Chop all the cheeses into small pieces. If you prefer a smoother filling, use a food processor. Place the chopped cheese in a bowl and add the eggs. Mix well until combined. Chill: Transfer the cheese mixture into a piping bag or a resealable bag with a corner cut off. Refrigerate until ready to use. This will help the filling hold its shape when assembling the ravioli.
2. Make the Dough Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Add Hot Water: Bring water to a boil. Gradually add the boiling water to the flour mixture, stirring constantly until a dough forms. Knead & Rest: Knead the dough on a lightly floured surface until smooth and elastic. Cover the dough with a clean cloth or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
3. Roll & Shape the Dough Pasta Machine: If using a pasta machine, divide the dough into smaller pieces. Flatten each piece slightly and pass it through the widest setting of the pasta machine. Fold the dough in half and repeat a few times. Decrease Thickness: Gradually decrease the thickness setting on the pasta machine, passing the dough through each setting once or twice until you reach your desired thickness. The dough should be thin but not so thin that it tears easily. Aim for a long rectangular sheet. No Machine?: If you don't have a pasta machine, you can roll out the dough using a rolling pin. It will require more effort, but you can still achieve a thin sheet.
4. Assemble the Ravioli Wet & Fill: Lightly wet half of the dough sheet with water. This will help the ravioli seal properly. Pipe or spoon small mounds of the cheese filling onto the wetted dough, leaving about 2 inches of space between each mound. Cover & Cut: Carefully cover the filling with the other half of the dough sheet. Gently press around each mound to remove any air pockets and seal the ravioli. Use a sharp knife or a ravioli cutter to cut out individual ravioli.
5. Cook & Serve Boil: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface and the dough is tender. Sauce: While the ravioli are cooking, prepare the sauce. Heat olive oil in a pan, add minced garlic and cook until fragrant. Add chopped tomatoes, fresh basil, and season with salt and pepper. Simmer for a few minutes. Enjoy: Drain the ravioli and toss them with the tomato sauce. Serve immediately and enjoy!
Let me know if you would like any of these steps elaborated further or have questions!
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