Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!

Ravioli ... A little pocket of a surprise taste explosion. I love creating different flavor combinations!
Ravioli … Little pockets of taste explosion! I love creating different flavor combinations!

I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!

One big beautiful dough ball!
One big beautiful dough ball!

Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli

Ravioli Ingredients:
3 eggs
3 cups flour
1/2 cup water
Extra flour for surface.

Filling:
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped

Fun Fact: One is Raviolo and the plural is Ravioli.
Fun Fact: One is a Raviolo and the plural is Ravioli.

Directions:

Clean your work surface. If it is porous, cover it with waxed paper.

Wash your hands!

Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.

Add water 1 tbsp. at a time and continue kneading until a dough ball forms.

If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.

When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.

Sprinkle some flour on the pasta machine and work surface.

Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)

Trim the ends to leave a rectangle shape. That way the ravioli will be square.
Trim the ends to leave a rectangle shape. That way the ravioli will be square.

Place 1 tbsp. of filling on the dough approx. 1 inch apart.

A skinny rectangle and filling closer together will make smaller ravioli. See photo!
A skinny rectangle and placing the filling closer together will make smaller ravioli. See photo!

Fold the dough over and press finger between filling.

My assistant Bella helped me! See here how to space the spoons of filling.
My assistant Bella helped me! I assisted my grandparents in making thousands of dozens of ravioli. I remember the feel of the dough between my fingers, the smell of the dough, the smell of my grandparents, and the sputter of the pot of sauce cooking in the background. I knew with absolute certainty the taste and the bite of a perfectly cooked raviolo. I teach my kids and through repetition it will become easy for them. I hope they will make ravioli for and with their families, as I do, from the heart.

Cut with a knife into squares.

Press and seal the raviolo’s edges with a fork.

Press hard so that the dough adheres and so that the ravioli wont lose their filling in the water!
Press hard so that the dough adheres and so that the ravioli won’t lose their filling in the water!

Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.

When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.
When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.

I made a quick SanMarzano pan sauce.

Enjoy! Always top with fresh grated Parmesan!
Enjoy! Always top with fresh grated Parmesan!

Ciao!