Ravioli Roller Recipes

THIS IS YOUR BASIC RAVIOLI DOUGH RECIPE

Makes up to 150 Ravioli or 1 1/2 lb of Pasta

Ingredients: Serves 8 as a main course or 10 as a side dish

3 1/2 Cups of all purpose flour
1/2 Teaspoon salt
3 Large whole beaten eggs
2 1/2 Tablespoons cooking oil
1/2 Cup of lukewarm water

For ease of mixing and kneading your dough, use an automatic bread maker or dough mixer.

If you prefer to do it manually, sift flour in large bowl, make a well in the center and add salt, oil, eggs and water.

Mix liquid and flour gradually until absorbed.

Place dough on floured board and knead dough thoroughly for 3 to 5 minutes until dry and smooth.

Cover and set aside 15 to 20 minutes.

(Add more flour if the dough is still to sticky.)

ASSORTED FLAVOURED RAVIOLI DOUGH FROM THE BASIC RECIPE

In alphabetical order for easy reference:

BEET PASTA: Replace the water with 1/2 cup cooked beets puréed. Cool before adding to the ingredients.

BLACK PEPPER PASTA: Add 3 teaspoons of freshly ground pepper to the ingredients.

LEMON PASTA: Replace the water with 3 tablespoons of fresh lemon juice and add 2 tablespoons of grated lemon zest; place into a measuring cup and add enough water to make 1/2 cup.

SAFFRON PASTA: Soak 1/4 teaspoon of saffron threads in 3 tablespoons warm water for 30 minutes before adding to the ingredients.

SPINACH PASTA: Replace the water with 2 cups loosely packed spinach leaves, (steam in double boiler) squeeze dry the leaves and chop thoroughly; place into a measuring cup and add enough water to make 1/2 cup.

TOMATO PASTA: Replace the water with 3 tablespoons concentrated tomato paste; place into a measuring cup and add enough water to make 1/2 cup.

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THIS IS YOUR BASIC RAVIOLI DOUGH RECIPE
Makes up to 150 Ravioli or 1 1/2 lb of Pasta Ingredients: Serves 8 as a main course or 10 as a side dish 3 1/2 Cups of all purpose flour 1/2 Teaspoon salt 3 Large whole beaten eggs 2 1/2 Tablespoons cooking oil 1/2 Cup of lukewarm water For ease of mixing and kneading your dough, use an automatic bread maker or dough mixer. If you prefer to do it manually, sift flour in large bowl, make a well in the center and add salt, oil, eggs and water. Mix liquid and flour gradually until absorbed. Place dough on floured board and knead dough thoroughly for 3 to 5 minutes until dry and smooth. Cover and set aside 15 to 20 minutes. (Add more flour if the dough is still to sticky.)
ASSORTED FLAVOURED RAVIOLI DOUGH FROM THE BASIC RECIPE
In alphabetical order for easy reference: BEET PASTA: Replace the water with 1/2 cup cooked beets puréed. Cool before adding to the ingredients. BLACK PEPPER PASTA: Add 3 teaspoons of freshly ground pepper to the ingredients. LEMON PASTA: Replace the water with 3 tablespoons of fresh lemon juice and add 2 tablespoons of grated lemon zest; place into a measuring cup and add enough water to make 1/2 cup. SAFFRON PASTA: Soak 1/4 teaspoon of saffron threads in 3 tablespoons warm water for 30 minutes before adding to the ingredients. SPINACH PASTA: Replace the water with 2 cups loosely packed spinach leaves, (steam in double boiler) squeeze dry the leaves and chop thoroughly; place into a measuring cup and add enough water to make 1/2 cup. TOMATO PASTA: Replace the water with 3 tablespoons concentrated tomato paste; place into a measuring cup and add enough water to make 1/2 cup.