Thanks!...Is that your specialty? Do you do a killer gnocci?
And since we were on the subject a few days ago...what about pan dulce...or pan d'oro You have a special trick?
And my son in law's Italian mother orders something from "the ole Italian ladies" she calls "wandas". She doesn't know how it's spelled nor how to make them....but theya re a loop of puffy short dough, deep fried and frosted with a pink icing...and they are delicious.
Do you know anything about them?
And while we are on the subject....how about Hazle huts on a string??...No!! I'm not kidding!! LOL!
Looking forward to more wisdom from the Italian Chef.
No egg nor cheese in the ricotta for the filling?
Linda C

Nick, thanks for the "ravioli isn't that difficult" statement. It's something I haven't tried yet, and keep thinking I should, I could make the pasta and fillings anything I like because I'm just so darned picky!

I really like whole wheat pasta better than the white stuff, have you tried using whole wheat flour? Could I replace all the white flour with whole wheat or should I stick to half each, even though it doesn't have the rise?

Annie

As Nick suggests adding to the filling, I'm in agreement, they need more than just ricotta. In my Italian home since childhood, I've helped Mom make them, here's how I was taught & continue to make cheese rav's.

Lucy

I use a basic pasta dough recipe, using 2 c flour, eggs, salt, water, & olive oil.

Filling for approx. 24 3" ravioli
Mix together:

1 8 oz. ricotta cheese, drained
1/4 c. grated parmesan cheese
1 egg
1/2 TB. chopped parsley
S & P

Over a bowl, place a strainer thats been lined w/a coffee filter or cheesecloth, empty ricotta container onto strainer to drain overnight in refrigerator . Then proceed w/mixing in the ingredients.

Divide pasta dough in half and keep one-half covered while you work with the other. On a well floured surface, roll out the dough to 1/8-inch thickness. Using a round cutter 3-inch in diameter cut out dough rounds. Using a tablespoon, place mounds of filling on 1/2 of the rounds, careful not to overfill. Place an unfilled round on top of the filling and press the edges of the dough together firmly between thumb and forefinger. Moisten edges with a little water if they are not sealing properly. Place rounds on a surface that has been dusted with cornmeal. Cover with a towel or plastic wrap. Repeat procedure with the remaining half of dough.

They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months. Cook ravioli in salted water until they rise to the top, 4-6 minutes for fresh ravioli or 10-12 minutes for frozen.

Note:
If you cutout all the disks at one time keep them covered, moisten the edges of each disk so they will seal well.

Homemade Ravioli are delicate, take extra care when stirring & draining.

I'm with Annie on this one - can you sub whole wheat flour for AP? I try to use white whole wheat for everything I can...

From another, um, Lucy in NY. :-)
(albeit one who has not posted in quite a while!)

Woo Hoo! Now that sounds terrific. Thanks Chef Nick. Also thanks for coming back to this wonderful cooking forum.

Okay, I take it all back! Welcome, Nick. I hope you drop in often and offer your sage advice.

Does using a slurry help hold ravioli together? I've never made any. My pasta maker needs a work out, soon.

Eileen

Welcome, Nick, and thanks for the recipe. I tried making tortelini (I've forgotten how to spell it) once using won ton wrappers per Giada DeLaurentis' suggestion, with not much success. I either put too much filling in or didn't seal them well enough, cause they leaked out in the boiling water. I used a butternut squash filling for those. By the way, what's the difference between tortelini and ravioli?

I have a couple of questions about your recipe. You instruct to roll out the dough, then form it and cut into 4" squares. What do you mean about forming it after you roll it? I'm dense, and don't follow that part. Maybe that's why my tortellini leaked. ;-) My second question is do you cook just a few at a time, or is it okay to cook them all at the same time. I guess that might be one of those "duh!" things in that it probably depends on the size of your pot.

Thanks again, Nick.

Sally

Don't take the "warm" welcome personal. These forums get drive-by posters that ruin things. People that hang around are always welcome... well most always.

How about give the Cardamon spice thread a try?

: )
lyra

We're glad to have you Nick. Any killer recipes would be much appreciated.

Beverly

The ravioli recipes look easy enough (well I can try). I have seen ravioli trays that had wells in them to fill and cover with pastry on top and then cut them out with a tool that sealed and cut, but I don't know where I saw this since it was something I thought would be way over my head. It was probably a tourist shop somewhere. Anyway, what did you mean by "form" and then cut into squares? Thank you for the recipe, may give it a try.

Here's some additional information that you may find helpful.

Simply, the ravioli dough disks can be cut individually w/a biscuit cutter (round or square) I make mini's or 2 1/2- 3" rounds.

Very Important to make sure the stuffing isn't too watery.

Don't over stuff!

Brush the edges of one side with egg/or water before sealing.

Make sure the air is out so it won't expand and burst the ravioli. Slightly press the top dough around the cheese mound, then work my way to the edges to remove any air.

Force the edges into one another either with a fork, pressing the tines around the edges, a ravioli cutter/crimper will seal the edges, or pinch together w/your fingers.

Allow the egg or water some time to work its way into the two sides and bond.

I bring the water (LOTS of it - at least 6-7 quarts or so) to a boil, & then reduce that to a brisk simmer so as not to have the pasta cooking furiously, OR THEY COULD BREAK!

At the earliest possible moment when they "might" be done, I start taste testing so as not to accidentally overcook them. (Always make a few more than you'll need so you can taste a few.)

When they're done, instead of pouring them into a colander, I gently scoop them out as quickly as possible using one of those oriental "spider" strainer/scoops. A large slotted spoon works fine too.

Lucy

Lucy: Thank you! Those are the kind of hints that make a recipe usable by the novice and the rest of us who may not have made ravioli from scratch before.

Mimsic, your welcome..
Forgot to mention the reason to remove air: You don't want trapped air inside the rav's, as it will expand & rupture the delicate dough, filling floating, not what you want to have happen.

They are easy to make, time consuming, yes. Yet, so worth the effort. Light & delicate, YUM... They're nothing compared to the frozen commercially made one's in the supermarkets.

Lucy

Excuse me... I did mention the air problems...sorry for repeating myself.

Lucy

Hi Chef Nick: I just dropped in to check the threads.

I agree with Lucy I use almost the same recipe, for taste and
may throw in some Instant Potatoes. if too wet.

Nick: Welcome to the forum.
Annie: Don't worry about using WW flou r . It's not going to matter that much , for the amount you are going to eat.
Lou

Got to run now Talk to all of you in a few days !!!

Lou, I'm glad to see you back here. Hugs to you.

As for the amount of ravioli I eat, I was figuring maybe some sage and brown butter, or a creamy kind of sauce. I'm in the middle of making my own pancetta, so a carbonara might be nice. I'd better be careful or I could eat far too much ravioli!

Annie