Pasta (used for ravioli) recipe (straight out of The Joy of Cooking):
3 1/2 cups unbleached all-purpose, stone-ground, organic flour
5 large eggs (or 7 egg whites)
1 teaspoon salt (optional)
1 teaspoon extra virgin olive oil (optional)
~ Beat the eggs well
~ Create a mound of flour on your counter and create a well in the middle of it
~ Add your eggs, olive oil and salt into the well
~ Using your fingertips, slowly incorporate the flour into the eggs and blend everything into a smooth, not too stiff, dough (if the dough is too crumbly, add a little bit of water and mix well)
~ Knead the dough until satiny and very elastic
~ Divide the dough into 4 pieces, cover with plastic wrap and allow to rest for 30 minutes
~ After 30 minutes, roll out your dough one piece at a time and cut out your ravioli pieces (we've used cups for round pieces and a pizza cutter to get square pieces...we like the round ones best and they seem to hold more filling.
~ Place a small mound of filling in the center of your ravioli, place another piece on top and crimp them together with a fork...or if you have a fancier tool, use that ;-)
~ Place your completed ravioli on wax or parchment paper on a cookie sheet and put in the freezer until frozen through
~ Once frozen, put your ravioli into plastic (sandwich) baggies, label and put them back in the freezer.
Now, for most recipes, Tool Lady pretty much makes things up as she goes. So, while she followed the recipe for the dough, all of the filling was done quite randomly/by taste. These descriptions will give you a starting off point, but the beauty of making your own ravioli is that you can put whatever you want inside!
Spicy sausage and ground beef (about a half pound of each) sauteed with fresh garlic, salt & pepper and then mixed with a bit of spinach. An egg was added to this mixture right before filling the ravioli. We've never done it this way before, but Tool Lady read that it will act as a binder, so when it's time to actually eat the ravioli, the filling won't fall apart so easily.
Spinach and artichoke (about a cup of each...spinach from our garden, blanched and frozen and artichokes our of a jar, marinated in oil and...) with some Parmesan cheese and a bit of cottage cheese mixed in for...well... cheesy goodness :-) Another egg was added to this mixture as well.
Butternut Squash (3 small, from our garden) baked at 375 degrees with a little butter, then smashed up with a little more butter and some nutmeg and cinnamon.
Cheese (Italian blend) and Fake Cheese (AKA dairy free cheese for Fish Girl).
In order to make enough dough for all these filling, the dough recipe will need to be quadrupled (Yep...you read that right...quadrupled! We make one batch at a time, because if the dough rests too long, it gets very tough...definitely work in batches if you're looking at making mass quantities of ravioli). Quadrupling will give you about 110 to 130 ravioli in the end, depending on the size of your ravioli. That's a lot of ravioli...which is perfect because it's an easy meal to pull out of the fridge if you're rushed at night OR if you have access to a kitchen throughout your work day and want to bring some for lunch!
To cook, simply boil some water, add a pinch of salt and simmer your ravioli for about 10 - 15 minutes. The key word here is simmer...if you boil them, they will fall apart. Pull them out and top with your favorite pasta topping (we especially love to top them with spaghetti sauce, sprinkle a bit of cheese on top and then stick them in a hot over for a few minutes!