1 3/4cupsall-purpose flour, plus more for preparing
1 3/4cupssemolina flour
1/2teaspoonsalt
Filling
1cupof frozen spinach, defrosted, drained and chopped
3cupsricotta cheese
1/4cupparmesan cheese, grated
salt & pepper
Baked or Fried Ravioli (this makes enough for about 18 to 20 raviolis for an appetizer)
2large eggs, beaten
1cuppanko breadcrumbs
1/2cupparmesan cheese, grated
2Tablespoonschopped Italian parsley, or 1 teaspoon dried
salt & pepper
Baked Ravioli
non-stick cooking spray
Fried Ravioli
1/2 to 1Tablespoonbutter
1/2 to 1Tablespoonolive oil
Tomato Sauce for serving
Instructions
Ravioli Pasta Dough
Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes on a marble pastry board. Allow the dough to rest covered for 20 to 30 minutes.
Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.
Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.
After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of the filler (white plastic). Push the pasta sheet into the ravioli cavities and adjust the sheet as needed. Fill each ravioli with about a teaspoon, I use my fingers to ensure it gets all the way in there and there's no air pockets.
After you're finished filling your pasta, add another pasta sheet on top and using your hands, you're going to push down to ensure the sheets are pressed together; you don't want any air pockets.
Then cut the pasta sheet at the end with kitchen shears.
Once again, press down with your hands and pat it a little, we want to make sure to seal the raviolis. Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets. We're going to use this to cut the raviolis. Run a rolling pin over the top, back and forth. Gently pull apart the raviolis and you're done.
To make baked or fried ravioli appetizers, see below. When boiling your ravioli pasta, it only needs 5 to 7 minutes to boil, for frozen pasta just add a couple of minutes longer.
Baked or Fried Ravioli
Put the beaten eggs into a shallow dish. Into another shallow dish, add breadcrumbs, parmesan cheese, parsley and salt and pepper and mix to combine.
With one hand, dip one ravioli in the egg and place into the breadcrumb mixture. With your other hand, add breadcrumbs and shake off excess. Place on a plate and repeat.
Baked Ravioli
Heat oven to 400 degrees F. Cover a baking sheet with foil and place a baking rack on top. Spray raviolis that have been covered in breadcrumbs with non-stick cooking spray.
Place raviolis on top of baking rack on the cookie sheet. Bake for 15 minutes and then flip and bake for another 5 minutes or until both sides are golden brown and crispy. Serve immediately with your favorite tomato sauce for dipping.
Fried Ravioli
Add butter and olive oil to a non-stick pan and heat on medium. Cook in batches, 2 to 3 minutes per side (4 to 5 minutes if frozen).
Remove from pan and place on a paper towel lined plate. Optional: sprinkle with grated parmesan cheese.
Notes
Pasta recipe slightly modified from KitchenAid Pasta Attachment Manual. Ravioli Filling & baked/fried recipe from The Little Kitchen.