Homemade Ravioli 3.21 a batch

We love Italian food around our house and I stumbled upon a recipe for Fuss Free Ravioli & Cheese Bake and couldn't wait to try it. When we lived overseas I would occasionally make ravioli and freeze it. It made a nice quick meal when needed.

Since making it was more economical than buying the fresh ravioli here in the states I decided to give it a go once again. If you aren't a fan of long cooking processes this isn't a recipe for you. But I love that I know what is in the ravioli and that I can add whole wheat to my dough. Since I was already making Ravioli I decided it would be best to double the batch and freeze the second batch.

So here's a step by step process of how you make Ravioli.

Ravioli Dough Ingredients (Makes 24 large Ravioli)4 eggs, plus 2 eggs, beaten, for egg wash .32
3 cups all-purpose flour, plus additional for dusting (I added about half whole wheat) .25
1/2 cup water (you may need to increase your water a tad if using whole wheat flour) free

Cheese Filling (see recipe below) 2.64

Let's Begin!

In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix.

Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out.

Dust the counter and dough with flour. Form the dough into a rectangle and roll it with a rolling pin until fairly thin 1/8 inch thick. (or use a pasta machine and run through 2 or 3 times, at its widest setting.)

Dust the counter and dough with flour, and lay out the long sheet of pasta.

Cut Dough into 2 inch squares with a pizza cutter or pasta cutter.

Brush the top surface of dough with egg wash.

Drop 1 tablespoon of chilled filling about 2 inches apart on half the sheet of pasta.

Fold the unfilled half over the filling. Using your finger, gently press out air pockets around each mound of filling and form a seal and use a fork to seal the edges Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking and freeze.

Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.

Spinach & Cheese Filling: 2.64
1 cup ricotta cheese WELL DRAINED, (To drain place in fine strainer with a bowl underneath or line colander with paper towels, place a bowl underneath and let sit for several hours in the fridge.) 1.75

1 c. finely chopped spinach (free from garden)1 egg .081 t. Salt and pepper .01

1/2 c. Parmesan cheese .30

1/2 c. mozzarella cheese .50

In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

If making the Fuss Free Ravioli and Cheese Bake, you can simply put the fresh ravioli right in the pan. If you are pressed for time, start boiling your water while you make your ravioli and toss them in the boiling water for 10-15 minutes.

For more great recipes check out the Recipe Swap on Friday over at Grocery Cart Challenge.