Recipe: Homemade Ravioli (Cheese, Pea, and Mint)

I’ve had “make ravioli” on my to do list for about 8 years and I finally did it and guess what: it was great! It probably would have been a lot easier with a pasta sheeter but doing the whole process by hand was actually not hard or that time consuming. It’s the type of recipe that you struggle with the first time but I feel like you’d get exceptionally better after 3-4 times. This is a recipe you can use to impress EVERYONE but also it was just very fresh tasting, cheap, delicious, and worth a try.

Homemade Ravioli
Serves 4
You should probably try making pasta by hand once in your life so you appreciate pasta
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Prep Time
1 hr 30 min
Cook Time
5 min
Total Time
1 hr 35 min
Prep Time
1 hr 30 min
Cook Time
5 min
Total Time
1 hr 35 min
Ingredients
  1. 350g flour
  2. 4 whole eggs
  3. 1/4 tsp sea salt
Filling
  1. 200g creamy goats cheese
  2. 100g soft cream cheese
  3. 2 tbsp double cream
  4. 100g frozen green peas, thawed and crushed
  5. 6 tbsp chopped mint
  6. salt and pepper
Instructions
  1. Put the flour in a large bowl and add the eggs and salt. Mix with until you have a dough and then knead until there is no flour left in the bowl.
  2. Turn the dough out and knead until the dough is smooth then shape into a ball and cover in plastic film. Leave to rest in the fridge for 30 minutes.
  3. Make the filling by thoroughly mixing all of the ingredients, then cover and refrigerate.
  4. When the dough is ready, flour a work surface and divide dough in to 4 piece, roll the dough as thin as possible.
  5. Cut the pasta sheet into two equal pieces, a line of teaspoons of filling at regular intervals. Please one half of the dough over the half with the filling and push down gently to remove any air and seal the ravioli.
  6. Cut out the individual pieces using a knife or a pastry wheel then repeat until you have used all the dough.
  7. Put the finished ravioli on a sheet and leave to dry for 30 minutes.
  8. To cook: Boil salted water, once boiling add the ravioli and cook for 4 minutes then drain and toss with sauce of your choice.
Notes
  1. I used 100% not "00" flour and these came out great so feel free to use regular old flour
  2. FLOUR EVERYTHING. EVEEEERRRYYYYYTHING.
  3. Feel free to experiment with fillings! The whole point is to make something you can't get in the store.
  4. If you have a pasta sheeter, absolutely use that but if not just a simple rolling pin will work but it's very hard to get it very thin.
Adapted from Thyme and Envy
Adapted from Thyme and Envy
Mab Made Food http://www.mabdese.net/bento/

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