|Dough balls resting under their wet towel!|
I decided to make two different fillings for my raviolis, based on my family's requests. Mom asked for a spinach and ricotta, and Rachael wanted plain cheese. After some research, I came upon the Pioneer Woman's recipes for three different fillings. I mixed and matched them a bit and came up with two absolutely delicious fillings that were both very well loved (although there is a special place in my heart for those spinach raviolis... oh man... so fresh-tasting and amazing!).
These guys only required 3 minutes in boiling water, and they were ready to go. And go they did! I had Kenzie and Nick make me their spaghetti sauce (meatless this time!) and it was really a wonderful meal. I am already looking forward to my next pasta creation. Tortellini? Spaghetti? Some other bizarrely-stuffed ravioli!? My options are endless. I am pumped with my new hobby.
One last note: I told you I made fettucini because I had leftover dough and no more filling. I laid them out (on an upright cutting board since I don't have a drying rack!) to dry for an hour and stored them in the fridge. Today my mom went to cook them, but she only cooked them for the 3 minutes we gave the other pasta. The issue was, once you dry them, they do take longer than 3-5 minutes, so be careful if you dry your pasta to cook it long enough!
homemade pasta dough
from Annie's Eats
1½ cups semolina flour
½ tsp. salt
4 large eggs
1 tbsp. olive oil
2 tbsp. water, plus more as needed
1) Mix together ricotta, grated cheeses, egg, and salt and pepper to taste. Split into two separate bowls and set aside.
2) In a skillet over medium heat, heat olive oil and wilt spinach (this'll only take about 30-45 seconds.) Remove from skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside.
3) Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.