Handmade Cheese Ravioli
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.
Walking in we were welcomed with a clean organized
store and a unique variety of items to purchase.
They even sell books.
Taste testing the olive oil was the best part!
I wanted to buy one each of this pasta!
I settled for two bags.
They even sell gift baskets.
Check out those olives!
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!
Meet Chef Michael Turner the instructor for the Ravioli Class.
He was courteous, patient and his class was easy to follow.
Say hello to my Aunt Lynda and cousin Cari.
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.
Add the water, eggs and olive oil.
If you use dry herbs, add them too.
Whisk to combine the water, eggs and oil using a fork.
Slowly start to incorporate the flour into the egg mixture.
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.
Scrape the surface clean.
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.
Once kneaded press the dough flat into a circle.
Fold in the edges of the dough.
When done folding in the edges it will look like this.
Pinch the dough together horizontally.
Pinch the edges together in the opposite direction.
Squeeze the folded side making a slight tip and twisting.
Roll the dough in your hands making a smooth ball.
Wrap tightly in plastic wrap and let it rest 10 – 15 minutes.
Unwrap and it will have a shiny look to it.
Divide into 3 equal pieces, rewrapping 2 of the pieces.
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.
Lightly press the ravioli cutter, or a glass, into half of the dough.
Do not cut through the dough just mark it.
Place shredded cheese (or your favorite filling)
onto the center of each impression.
Brush egg yolk around the outside edges of the marked dough.
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.
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.
Bring a large pot of water to a boil and boil ravioli for
5-7 minutes, do not stir. Remove carefully with a slotted spoon.
Add your favorite sauce, top with cheese and serve with bread.
One batch made too much for me to eat so Chef Michael
provided a container to take the rest home.
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
- 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)
- 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.
- Add the water, eggs, olive oil and dry herbs (optional) to the crater center. Using a fork, whisk the wet ingredients together.
- 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.
- Form a ball with your hands and scrape the surface clean of dough and flour.
- 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.
- 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.
- Roll the dough in your hands to form a smooth ball of dough.
- Wrap tightly in plastic wrap and let it rest on the counter for 10-15 minutes.
- Unwrap and cut into 3 equal pieces. Rewrap 2 of the pieces.
- 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.
- 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.
- Place about 1 tsp of filling onto each center of the ravioli marks.
- 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.
- Discard any leftover dough after you cut it.
- Unwrap another piece of dough and repeat the process. Then again with the 3rd piece of wrapped dough.
- 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.
- 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.