http:\/\/www.foodandwine.com\/recipes\/easy-ravioli<\/p>\n
\u00a9 Antonis Achilleos
\nEasy Ravioli
\nCONTRIBUTED BY DOMENICA MARCHETTI
\nACTIVE: 1 HR
\nTOTAL TIME: 1 HR 30 MIN
\nSERVINGS: MAKES 40 RAVIOLI
\n\u2022VEGETARIAN
\nYou can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling.<\/p>\n
Dough Tip
\n“Always err on the side of making ravioli dough a little bit sticky,” Domenica Marchetti says. “You can sprinkle on more flour as you roll it out.”<\/p>\n
2 cups all-purpose flour
\n1\/2 teaspoon fine sea salt
\nPinch of freshly grated nutmeg
\n1 tablespoon semolina flour, plus more for dusting
\n3 extra-large eggs
\n1 tablespoon extra-virgin olive oil
\nFilling
\nIn a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
\nCut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5-by-4-inch oval, about 1\/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Roll the dough through at successively narrower settings, two times per setting, until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
\nBrush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
\nIn a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
\nMAKE AHEAD The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags. SERVE WITH Warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter.
\nFROM GASTRONAUT FILES: PERFECTING RAVIOLI<\/p>\n","protected":false},"excerpt":{"rendered":"
http:\/\/www.foodandwine.com\/recipes\/easy-ravioli \u00a9 Antonis Achilleos Easy Ravioli CONTRIBUTED BY DOMENICA MARCHETTI ACTIVE: 1 HR TOTAL TIME: 1 HR 30 MIN SERVINGS: MAKES 40 RAVIOLI \u2022VEGETARIAN You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. Dough Tip “Always err on the side of making ravioli dough a little bit sticky,” Domenica Marchetti says. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[24,23],"class_list":["post-111","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-dough","tag-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-1N","jetpack-related-posts":[{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":111,"position":0},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":111,"position":1},"title":"marilyn’s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":65,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/01\/03\/japanese-pizza-recipe\/","url_meta":{"origin":111,"position":2},"title":"Japanese Pizza Recipe","author":"wvallen","date":"January 3, 2012","format":false,"excerpt":"2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2\/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1+ tablespoon olive oil Garnish: toasted slivered almonds, chives\/ herbs Combine the cabbage, leeks, flour,\u2026","rel":"","context":"In \"cabbage\"","block_context":{"text":"cabbage","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/cabbage\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":116,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/giordanos-style-pizza-dough\/","url_meta":{"origin":111,"position":3},"title":"Giordano’s style pizza dough","author":"wvallen","date":"April 29, 2013","format":false,"excerpt":"http:\/\/www.pizzamaking.com\/forum\/index.php?topic=1184.0 After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note\u2014this recipe duplicates the pizza found at Giordano's, as opposed to Uno's\/Malnati's, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or\u2026","rel":"","context":"In \"dough\"","block_context":{"text":"dough","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/dough\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":67,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","url_meta":{"origin":111,"position":4},"title":"San Francisco Sourdough Bread","author":"wvallen","date":"March 28, 2012","format":false,"excerpt":"\u00a0 Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":70,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/05\/bobby-flays-fried-chicken\/","url_meta":{"origin":111,"position":5},"title":"Bobby Flay’s fried chicken","author":"wvallen","date":"May 5, 2012","format":false,"excerpt":"Prep Time:20 minInactive Prep Time:4 hr 0 minCook Time:1 hr 20 min Level: Intermediate Serves: 4 to 6 servings Ingredients 1 quart buttermilk, plus 2 cups Kosher salt and freshly ground pepper 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder,\u2026","rel":"","context":"In \"Chicken\"","block_context":{"text":"Chicken","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/chicken\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=111"}],"version-history":[{"count":0,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/111\/revisions"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}