Handmade Cheese Ravioli

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I am sharing this recipe for Handmade Cheese Ravioli from a chef taught class that my Aunt Lynda treated me and my cousin Cari to for my birthday. The class was in Delaware Ohio at Olivina Taproom which sells their own flavored olive oils but the store is packed with other items as well.

 

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Walking in we were welcomed with a clean organized

store and a unique variety of items to purchase.

 

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They even sell books.

 

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Taste testing the olive oil was the best part!

 

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I wanted to buy one each of this pasta!

 

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I settled for two bags.

 

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They even sell gift baskets.

 

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Check out those olives!

 

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Check them out at http://www.olivinataproom.com.

I did not receive any compensation for this post and was

given permission by the Chef Michael Turner to blog about

the class, store and the recipe. Now onto the class!

 

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Meet Chef Michael Turner the instructor for the Ravioli Class.

He was courteous, patient and his class was easy to follow.

 

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Say hello to my Aunt Lynda and cousin Cari.

 

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Place 1 cup flour on a clean and dry flat surface.

Using the bottom of a measuring cup,

swirl it around making a crater in the center of the flour.

 

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Add the water, eggs and olive oil.

If you use dry herbs, add them too.

 

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Whisk to combine the water, eggs and oil using a fork.

 

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Slowly start to incorporate the flour into the egg mixture.

 

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If you need to add more flour, do so a little at a time.

It should start forming a ball and you should be

able to pick it up with your hands.

 

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Scrape the surface clean.

 

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Knead the dough, sprinkling very lightly with the flour if it sticks.

Knead until the dough no longer sticks to your hands and when

you press your finger into the dough, making a little less than

1/2″ indentation, it returns to the original shape without the indentation.

 

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Once kneaded press the dough flat into a circle.

 

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Fold in the edges of the dough.

 

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When done folding in the edges it will look like this.

 

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Pinch the dough together horizontally.

 

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Pinch the edges together in the opposite direction.

 

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Squeeze the folded side making a slight tip and twisting.

 

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Roll the dough in your hands making a smooth ball.

 

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Wrap tightly in plastic wrap and let it rest 10 – 15 minutes.

 

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Unwrap and it will have a shiny look to it.

 

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Divide into 3 equal pieces, rewrapping 2 of the pieces.

 

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Place a small amount of flour onto the flat surface and roll out

one piece of dough from the center out, about 1/8 inch thick,

picking it up and turning it over every 3 or 4 rolls.

 

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Lightly press the ravioli cutter, or a glass, into half of the dough.

Do not cut through the dough just mark it.

 

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Place shredded cheese (or your favorite filling)

onto the center of each impression.

 

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Brush egg yolk around the outside edges of the marked dough.

 

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Fold the other half of the dough over the filled half.

Press all of the air out of the dough in and around the

filling or the air will cause the ravioli dough to

come apart when you boil it.

 

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Using a ravioli cutter or a glass, cut the dough

around the filled dough. Discard the leftover dough and

repeat with the other 2 wrapped dough you set aside.

 

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Bring a large pot of water to a boil andΒ boil ravioli for

5-7 minutes, do not stir. Remove carefully with a slotted spoon.

 

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Add your favorite sauce, top with cheese and serve with bread.

 

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One batch made too much for me to eat so Chef Michael

provided a container to take the rest home.

 

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Chef Michael surprised us with a piece of delicious cheesecake. He topped it with their homemade Balsamic Vinegar. Now I know you are thinking vinegar, no way, because that’s what I thought too. However, the balsamic vinegar gave the cheesecake the most amazing compliment to the cheesecake flavor that I have ever tasted before.

Thank you to Chef Michael Turner and especially to my Aunt Lynda for a fun night!

 

Handmade Cheese Ravioli

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 1-2 cups shredded cheese for the filling (or whatever filling you plan to use)
  • 2 cups flour (we used semolina flour)
  • 1/2 cup distilled warm water (warm tap water can also be used)
  • 2 large eggs
  • 1-2 egg yolks for egg wash
  • 2 Tbsp olive oil (I used flavored olive oil)
  • 1/2 tsp salt, pepper and any dry spices for flavor (optional)

Directions

  1. Place 1 cup of flour on a clean, dry and flat surface. Using the bottom of a measuring cup, swirl the cup to make a crater in the center of the flour about 6-8 inches wide, creating a large circle in the center of the flour.
  2. Add the water, eggs, olive oil and dry herbs (optional) to the crater center. Using a fork, whisk the wet ingredients together.
  3. Slowly start to add a very small amount of the flour to the egg mixture. Continue to whisk until the flour is gone. You should be able to pick up the dough now. If not, add a dusting more of the flour.
  4. Form a ball with your hands and scrape the surface clean of dough and flour.
  5. Lightly dust the surface with flour and begin kneading the dough until the dough is elastic, smooth and no longer sticky. Press your finger into the dough a little less than 1/2 inch. If it pops back to the original shape it no longer needs kneading, otherwise keep kneading.
  6. Press the dough into a circle shape. Fold in the edge all around the dough then pinch the dough to seal. Turn dough and pinch in the opposite direction sealing the dough. Squeeze the folded dough to a point, twisting to seal.
  7. Roll the dough in your hands to form a smooth ball of dough.
  8. Wrap tightly in plastic wrap and let it rest on the counter for 10-15 minutes.
  9. Unwrap and cut into 3 equal pieces. Rewrap 2 of the pieces.
  10. Lightly flour the surface and with the unwrapped piece of dough, flatten it to a square with your hands. Using a rolling pin, start in the center of the dough and roll the dough outwards to about 1/8 inch thick, picking up and turning the dough over 3-4 times while rolling.
  11. Lightly mark half of the dough using a ravioli cutter (or glass) being careful not to cut through the dough. You are just making a guide for the filling. Make as many ravioli marks as you can on half of the dough but keep them about 1/2″ apart.
  12. Place about 1 tsp of filling onto each center of the ravioli marks.
  13. Whisk an egg yolk and brush it lightly along on the outside edge of the marks of each ravioli. Fold the unmarked half of the dough over the filled dough. Using your fingers press the edges together and press any air out from the filling or the ravioli will come apart when you boil it. Using the ravioli cutter (or glass) cut the ravioli shape out of the dough keeping the filling in the middle of each ravioli.
  14. Β Discard any leftover dough after you cut it.
  15. Unwrap another piece of dough and repeat the process. Then again with the 3rd piece of wrapped dough.
  16. Now that the ravioli are all made, boil a large pot of water over medium high heat. Carefully add the ravioli to the water and boil for about 5-7 minutes. Remove ravioli carefully with a slotted spoon.
  17. Add your favorite sauce, top with cheese and serve hot with bread.

Ravioli will last 3 days (uncooked) in the refrigerator or 1-2 months frozen.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

 

 

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Categories: Cheese, Eggs, Pasta

109 Comments »

  1. That looks like a great place and sounds like such a fun experience! I haven’t taken a cooking class in quite a while, but now I’m thinking I might need to try it again. Maybe I’ll follow your example and look for a pasta class, because I’ve never successfully made my own pasta. Might not hurt to have a professional show me the ropes. πŸ™‚

    Liked by 3 people

  2. I wish I could buy all of the pasta! This was such a delightful post and it looked like you had plenty of fun. πŸ˜‰

    Liked by 2 people

  3. I’m impressed, Diane! Looks like fun to make. I’ve never considered making ravioli, but this looks so good. I might have to try it myself. Thank you for sharing your class and shopping experience with us. Great photos.

    Liked by 2 people

  4. It looks like you had a blast! I love making pasta from scratch, and I would do it more but then I would also eat it! I love the idea of gently marking the bottom dough first to take the guesswork out of it. I always cram then in too close.

    Liked by 2 people

  5. Taught by my grandma from the Italian Tirol, don’t discard trimming. Re-form, re-roll, shape small 4-6″ discs with several thumb-size cups in each…semi-deep fry in olive oil. After they cool, drizzle with your favorite honey. No surprise. We call them honey baskets.

    Liked by 2 people

  6. This is amazing, thanks for sharing your experience!! Making ravioli is one of those things I’ve always wanted to try doing from scratch but I feel so intimidated by. Your step by step pictures are really helpful and all looks SO good!

    Liked by 2 people

    • Me too! That’s why it took me so long to do. When my Aunt offered to do this for my birthday I thought “What fun!” I wish it wasn’t a 3 hour round trip there or I would take another class. Now I’m not intimidated anymore because it really was easy, just time consuming!

      Liked by 1 person

  7. Looks like a fun time Diane and a great birthday present – I am amazed that sour vinegar would compliment the cheesecake … wow. I like how the shopping area was so inviting – all those bright-colored pasta varieties to choose from and the gargantuan olives. Home made ravioli … I wonder how many f your readers will take on that challenge?

    Liked by 2 people

  8. There is no better pasta than freshly-made pasta. What a treat that night must have been!

    We have a store just down the street from us called Olive Connection that has similar offerings, though no classes so far as I know. It is one of our new favorite places.

    Liked by 2 people

  9. How fun! Great birthday gift! And I bet it was delicious!

    I have a chocolate raspberry balsamic vinegar… I have used it on strawberries and I will have to try it on cheesecake sometime!

    Fun post… 😊

    Liked by 1 person

  10. What a wonderful experience and to share it with family. That store looks so enticing.I will probably not make homemade ravioli, I can buy some fresh and delicious pasta at a couple of small markets, so that works for me.

    Liked by 2 people

  11. First I love this post. Not sure where to start. We have a similar store Prima Oliva that I just adore! Their 18 year BV is awesome! I mix it with Almond oil and I have a salad dressing. I use it on my desserts. Just endless. And I love that you made ravioli from scratch. So much fun and they look delicious!! πŸ’• πŸ’• πŸ’•

    Liked by 2 people

    • Thank you Bernice! It definitely was the “most fun” posts I have done so far. I am so in love with that Balsamic Vinegar that I am going back to get some when I visit my Aunt and cousin again. Now I signed up for cupcake, apple and breakfast classes in Sept., Oct and November to be looking for some delicious recipes! These classes are 5 minutes from my house! I can’t wait I love how the classes inspire me!

      Liked by 2 people

      • Oh my gosh – how fun to sign up for a few cooking classes. Fall cooking is always so much fun with the changing of the seasons. And I adore BV! Such a perfect topping for so many recipes.

        Liked by 2 people

  12. This looks like an utterly fabulous place. And what a thoughtful gift! The class looked like a lot of fun and – more importantly – the ravioli looked DEE-LISH.

    I never would have thought to use balsamic vinegar on cheesecake. It sounds weird at first, but I bet it it a surprisingly good combination.

    Liked by 2 people

  13. What an absolutely incredibleee experience!!! And that ravioli looks absolutely tremendous. Thank you for sharing! Making homemade pasta is on my bucket list… I’ll have to see if I can find something like this once we get to Austin!

    Liked by 2 people

  14. Oh my gosh, those pastas are so pretty!! I love how they’re all patterned & colorful. πŸ™‚ The cooking class seems like it was so much fun. Your ravioli turned out beautifully & I would’ve never expected balsamic vinegar to go well on top of cheesecake… huh?!

    Liked by 3 people

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