There's nothing like fresh homemade pasta, and we're here to help you craft your owngourmet ravioli from scratch. Each "pillow" packs in so much flavor with a creamy porcini mushroom filling and an earthy truffle oil finish. Check out our super detailed cooking instructions and video series below. And get ready to earn major homemade ravioli bragging rights!
Global Grub's DIY Ravioli Kit Cooking Instructions You’re about to earn major homemade ravioli bragging rights!
The Mushroom Prep
Rinse dried porcini mushrooms and soak in a bowl of warm water until rehydrated (about 20 min). Make dough while soaking.
Set aside 2 tbsp 00 flour for later and pour remaining onto a flat work surface. Form into a mound, make a deep well in middle and add 1 tsp truffle oil, 1/2 tsp salt and 2 eggs.
Use a fork to beat eggs, gradually incorporating 00 flour from inside walls. Use your hands to cup the outside of the mound so eggs do not run out, eventually transitioning from fork to hands.
When 00 flour and eggs are combined, gradually add 5-6 tbsp water as you continue to knead into one mass. Dough should not be too dry or too sticky. It will get smoother the more you knead.
Get into a kneading rhythm as you use the palms of your hands to push away from you, fold in half, rotate and repeat. Continue until dough feels smooth and elastic (about 5-8 min).
Cover dough with an upside down bowl and let rest (30 min).
Prepare filling while resting.
Prep ingredients as follows:
1 shallot (4-5 tbsp): mince
2 garlic cloves (2 tsp): mince
Rehydrated porcini mushrooms: drain and mince
2/3 cup ricotta and 1/2 cup parmesan: mix together in bowl
In a small saucepan, heat 1 tbsp olive oil over medium heat.
When hot, add minced shallots. Cook until tender (about 1 min).
Add minced garlic, minced mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Cook and stir until tender (about 3 min).
Add mushroom mixture to bowl of cheese. Mix well.
Dust your cleaned flat work surface with reserved flour.
Divide dough in half. Keep one half covered until ready to use.
Flatten dough and dust with flour from work surface.
If using a pasta machine (see machine manual for detailed instructions):
Pass dough between pasta machine rollers through widest setting on machine. Dust dough strip again.
Repeat several times, adjusting each time to a narrower setting until dough strip is paper thin, about 1/16-inch thick.
If using a rolling pin:
Use floured rolling pin and “elbow grease” to roll dough into a long strip, at least 30-inch (length) by 4-inch (height). Dough should be paper thin, about 1/16-inch thick.
In a large stockpot, fill with 6 qt water and begin heating on high.
Dust surface with flour and start assembling:
Place 1 tsp of filling (don’t use too much) across the lower half of dough strip. Space dollops of filling about 1-inch apart.
Brush the bottom half of dough with water around the dollops.
Fold upper half of dough over dollops. Gently press dough around each dollop, removing any air and sealing edges.
Use ravioli stamp to cut into square ravioli.
When water is boiling, add pinch of salt and ravioli. Cook until tender (about 3-5 min).
Carefully scoop ravioli from water with a drainer spoon.
Finish with truffle oil, salt, parmesan and optional pine nuts. Or get creative, like our friends at Tastemade...
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